Gluten-Free Lump Crab Cakes
Ingredients
- 12 ounces lump crab meat
- 1 1/2 cups gluten free Panko bread crumbs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 2 teaspoons coconut aminos , substitute tamari or liquid aminos
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh parsley
- avocado oil, for pan frying
Recipe developed in our Lunds & Byerlys Innovation Kitchen
Directions
-
Combine mayonnaise, Dijon mustard, egg, coconut aminos, sea salt and parsley.
-
Fold gluten free Panko bread crumbs into mayonnaise mixture until combined.
-
Gently fold lump crab meat into mixture until evenly distributed.
-
Portion mixture into 6-8 equal crab cakes.
-
Add avocado oil to a large skillet and heat to medium. Allow your skillet to heat up fully before adding the crab cakes. Carefully place crab cakes into the skillet and cook for 3-5 minutes per side until crispy. Depending on the size of your skillet, you may need to do this in two batches.
-
Alternatively, place crab cakes on parchment lined baking sheet and bake at 425 F for 12-15 minutes.
-
Serve with cocktail sauce, tartar sauce and lemon wedges.