Gluten Free Crab Cakes made with crab meat, green onions, gluten free crackers, and a blend of spices pan-fried until they're golden brown and crispy, ready in under 30 minutes!
In a large skillet, add 1 tablespoon of olive oil and green onions. Cook until onions are softened, about 3 minutes. Remove from heat and set aside.
In a medium bowl, gently combine crab meat, spices, crushed gluten free crackers, eggs, mayo, dijon, and green onions. Use your hands to make 8 even patties, using a 1/2 cup measure to keep them around the same size.
Add breadcrumbs to a separate bowl. Place each crab cake in breadcrumbs, coating evenly.
Over medium heat, add butter and remaining olive oil to a large skillet. When butter is melted, place crab cakes into the skillet and pan-fry for 4-5 minutes on each side, or until golden brown and cooked through.
Notes
Click on the time in the instructions to start a timer!StorageStore in an airtight container for 2-3 days in the refrigerator. Freeze in an airtight container for 2-3 months. How to Bake Crab Cakes
Preheat oven to 450°F. Grease a baking sheet as set aside.
Add all ingredients (except for the breadcrumbs) to a medium sized bowl and gently combine. If you're using lump crab meat, be careful not to break up the pieces.
Use a 1/2 cup measuring cup to scoop out the crab mixture and gently form into patties. Place each one in the breadcrumbs, coating evenly, then onto the baking sheet.
Lightly spray each crab cake with cooking oil, then bake with 12-15 minutes, or until golden brown.