Gluten-Free Crab Cakes and Horseradish Sauce

I’ve been so busy with costuming stuff, it’s been a while since I posted a recipe… and even longer since I’ve posted something gluten-free. Well, let’s fix that 🙂

These crab cakes are everything you could want in a crab cake – flavourful, colourful, very quick and easy to make. The ingredients come together quickly, and cooking takes no time. The result is a meal that is suitable as a quick and relatively healthy weeknight meal… but also elegant and impressive for entertaining. With Valentine’s Day coming up, this is a great recipe to have in your arsenal, for your gluten-free sweetie!

This is one of the recipes from my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking! You can buy it right from this site, or head over to Amazon.. where you can see some of the lovely things that have been said about the book so far!

Gluten Free Crab Cakes
Makes 4 servings

1 lb crab meat
1/4- 1/2 cup mayonnaise
2 eggs, beaten
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1 garlic clove, pressed
1/2 tsp salt
1/3 cup rice flour
3 green onions, finely chopped
1 fresno chili, finely chopped
Vegetable oil
1 lemon, sliced into wedges

Strain any visible liquid off crab meat, if applicable. Pick through meat to remove shells, discard any found. Set crab meat aside.

In a large bowl, whisk together mayonnaise, eggs, and mustard until smooth. Add Worchestershire sauce, garlic, salt, and rice flour, once again whisking until smooth and well incorporated. Add green onions, chili, and crab meat, gently mix until well combined. Cover and chill for 1 hour.

In a large fry pan, heat 1-2 Tbsp oil over medium heat. As oil is heating, shape crab mixture into patties.

Use a metal spatula to gently transfer crab cakes to oil, being careful not to burn yourself – oil may spatter. Pan fry crab cakes until browned – about 4 minutes on each side.

Serve warm, with lemon wedges and horseradish sauce:

Horseradish Sauce

1/2 cup sour cream
2 Tbsp mayonnaise
2 Tbsp+ prepared horseradish

Whisk together until well blended, chill for 1 hour. Taste, add more horseradish if you’d like more bite.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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