My family loves crab cakes.  Unfortunately, because of my child's allergies to wheat, eggs, and dairy, we could not serve them at home.  Most traditional crab cake recipes use eggs or mayonnaise as a binder, and bread or crackers for fillers.  

I developed this recipe because seafood is something my child can eat (thank goodness!), and I wanted us to enjoy this delicacy together.  Xanthum gum, brown rice flour, and potato starch replaced eggs to help bind the patties. Orgran gluten-free rice crumbs worked well for the filler.  Very little was used in this recipe.  I am a firm believer in more crab and less breading.  There is also minimal seasoning. I wanted to let the delicate, sweet flavor of the crab meat to come through.  A little lemon juice, egg-free tartar sauce, along with a side order of fries, you'll be transported back to a summer day at the shore!