Crab Cakes (Gluten-free, soy-free, grain-free, egg-free, KETO)
Yes, grain-free AND egg-free crab cakes can still be crispy on the outsides, creamy on the insides, and not fall apart at the gentlest touch! How is that possible without an egg binder? I enlisted the help of lovely, luscious AVOCADOS (the really ripe ones, to be precise)!😉
Who knew gluten-free crab cakes could be so light and delicate? And, because they are baked, they will not leave you feeling greasy and ready for a nap.
The recipe below is for baked crab cakes, but these would also work well cooked in a skillet with a bit of avocado oil or air fried.
These crab cakes are dreamy on their own, but oh-so decadent when loaded onto a soft, chewy Keto-Bun and topped with cool slaw, tangy pickled onions, and crunchy jalapeno!
Crab Cakes (Gluten-free, soy-free, grain-free, egg-free, KETO)
INGREDIENTS (makes about 6 patties):
1 Very ripe avocado, mashed
1/2 teaspoon spicy brown mustard
1/2 teaspoon Old Bay-type seasoning
1/4 cup almond flour
2 tablespoons finely diced onion
8 ounces lump crab meat
1 teaspoon parsley, chopped
Juice from 1/2 lemon
Salt to taste
DIRECTIONS:
Preheat oven to 350 F.
Combine first 5 ingredients in a large bowl.
Fold crab meat, parsley, and lemon juice into the mixture gently until just combined and while preserving the texture of some of the larger crab pieces.
Scoop out about an ice-cream scoop portion (roughly 1/4 cup) of the mixture and tightly compress to form small, rounded patties. I used a biscuit mold.
Place the patties on a baking sheet lined with parchment paper.
Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, gently flipping once half way through the baking process.
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