Gluten and Grain-Free Crab Cakes
(adapted to be egg-free and soy-free from Life as a Plate)
10 oz cooked Crab Meat (please make sure you use REAL crab meat,
imitation crab not only contains gluten, but it’s just plain gross).
1/4 c. Scallions, sliced
2 tbsp Soy-Free Veganaise or you can make your own Egg-Free, Corn-Free and Soy-Free Mayo
2 tsp. Dijon Mustard (for corn-free, you can either make your own Dijon Mustard, or I use Eden Foods Organic Brown Mustard, which is made with apple cider vinegar instead of distilled)
1/2 tsp. Garlic, minced
1 Chia Egg: Combine 1 tsp. ground White Chia Seed + 3 Tbs. Water, stir and set aside until thickened, about 5 minutes.
1-2 tsp. Old Bay Seasoning
2 Tbs. Blanched Almond Flour (I use Honeyville)
2 Tbs. Organic Refined Coconut Oil (Tropical Traditions is the brand I use and it does not have any coconut flavor to it).
1). Combine all ingredients, minus the coconut oil, in a medium size bowl, mix well (clean hands work great for this).
2). In a large frying pan (I like to use my cast iron pan), melt the coconut oil over medium high heat.
3). To test if the oil is ready, simply drop a small amount of crab
cake mixture into the oil and if it bubbles around the edges, the oil is
4). Form patties out of the crab mixture and gently add to the hot pan.
5). Cook each crab cake for 2 – 4 minutes per side.
6). Remove crab cakes from pan and drain on a paper towel. Depending
on how large you make the patties, you should get 8 – 10 medium-sized
crab cakes. I like to serve these as a meal, along with a salad, so I
make large patties and get about 5 0r 6 crab cakes.
7). Serve with AndreAnna‘s Dijon Dip, it's delicious!
**When making the Dijon dip, I swap the regular mayo for Soy-Free Veganaise (or you could make your own egg, corn and soy-free mayo). I also use my Homemade Corn-Free Worcestershire Sauce, (Lea & Perrins is gluten-free, but it contains high fructose corn syrup, Annie's Naturals Worcestershire Sauce is NOT gluten-free).