Gluten Free Crab Cakes Recipe
Calories: 351.9kcal
Ingredients
For the Crab Cakes:
- 16 oz lump crab meat
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
- 1 tsp Old Bay seasoning
- 4 T avocado oil mayo
- 1 1/2 T coconut flour
- S&P to taste
For the Lemon Garlic Aioli:
- 1/3 cup avocado oil mayo
- 1 clove garlic
- 1 lemon
- S&P to taste
Instructions
For the Crab Cakes:
- Preheat oven to 400 F.
- Finely dice 1 red bell pepper for ~½ cup & thinly slice green onions for ~¼ cup.
- In large bowl gently combine the following until just mixed together: 16oz lump crab meat, ½ c diced red bell pepper, ¼ c sliced green onions, 1 tsp Old Bay seasoning, 4 T mayo, 1½ T coconut flour and S&P to taste.
- Line baking sheet with parchment paper.
- Use a ½ cup scoop to form crab mixture into 4 uniform patties. Set on sheet and freeze. When patties are frozen, transfer to freezer bag/container.
- Take 4 frozen crab cakes and dust lightly with coconut flour (don’t cake on or cakes will be dry).
- Line baking sheet with parchment and bake crab cakes for 15-20 min, flipping halfway through.
- Serve crab cakes with Lemon-Garlic Aioli.
For the Lemon Garlic Aioli:
- Combine the following: 1/3 cup mayo, 1 minced garlic clove, ½ tsp lemon zest, juice of 1 lemon, S&P to taste
Notes
*Nutrition information is for one serving.
Nutrition
Calories: 351.9kcal | Carbohydrates: 4.6g | Protein: 21.2g | Fat: 30.1g