Gluten Free Crab Cakes with Horseradish Sauce
An Elegant meal, great for all - whether following a gluten-free diet or not!
Servings: 4 Servings
Calories: 393kcal
Ingredients
Crab Cakes
- 1 lb Crab Meat
- ¼-1/2 Cup Mayonnaise
- 2 Large Eggs Beaten
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 Garlic Clove Pressed
- ½ teaspoon Salt
- ⅓ Cup Rice Flour
- 3 Green Onions Finely Chopped
- 1 Fresno Chili Finely Chopped
- Vegetable Oil
- 1 Lemon Cut into wedges
Horesradish Sauce
- ½ Cup Sour Cream
- 2 tablespoon Mayonnaise
- 2 Tbsp+ Prepared Horseradish
Instructions
Crab Cakes
- 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 tablespoon 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
- Whisk all sauce ingredients together until well blended, chill for 1 hour. Taste, add more horseradish if you’d like more bite.
Nutrition
Calories: 393kcal | Carbohydrates: 17g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 1516mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 2mg