Gluten-Free Crab Cakes

These gluten-free crab cakes are a great option for the whole family. Enjoy them for dinner or as a light lunch.

8 oz fresh crabmeat, shredded
5 oz gluten-free bread crumbs
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 medium red onion, diced
1 clove garlic, diced
1 whole large egg
1 tsp fresh lemon juice
1 tbsp fresh coriander, chopped
1 tsp seasoning of your choice
dash of gluten-free Worcestershire sauce
3 tbsp canola oil, for frying
wedges of fresh lemon
salt and pepper to taste

1. Set a medium pan on low heat, add 1 tbsp canola oil, and sweat the onions and the garlic. Set aside to cool.

 

2. In a large bowl, mix the remaining ingredients and then add the onions and garlic mixture.

 

3. Adjust seasonings.

 

4. Shape mixture into 2-inch medium crab cake size, cover, and place in the fridge to cool for about 10 minutes. Do not over handle the mixture.

 

5. Add the remaining canola oil in a large pan. On medium heat, fry the crab cakes for two minutes on both sides, or until golden brown.

 

6. Serve with a mixed salad or diced watermelon.

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