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!
1 lb lump crab meat
3/4 cup Orgran gluten-free rice crumbs
1/4 cup finely chopped onion
1/4 cup potato starch
1/4 cup brown rice flour
2 Tbsp canola oil
3 tsp Worcestershire sauce *
2 tsp yellow mustard
1/2 tsp xanthum gum
3-4 Tbsp cold water
canola oil (for frying)
- Heat 2 tablespoons of canola oil in skillet. Add onion and sauté until translucent.
- In a bowl, combine potato starch, brown rice flour, and 1/4 cup of the rice crumbs. Place remaining rice crumbs in separate shallow dish and set aside.
- Add crab meat, onion, Worcestershire sauce, mustard, xantham gum, and water. Gently mix together ingredients, taking care not to break the lumps of crab meat. If crab mixture is too dry, add more water, one tablespoon at a time until just moist enough to hold together. Refrigerate for 1 hour.
- Remove crab mixture from refrigerator and form into 3/4 inch thick patties.
- Coat the crab cakes in the reserved rice crumbs.
- Add enough canola oil to a skillet so that it is 1/2 inch deep. Heat the oil to medium high temperature.
- Fry crab cakes 3 minutes on each side, until crust is golden brown.
- Transfer cooked crab cakes onto a platter lined with paper towels to drain excess oil.
- Serve immediately with lemon wedges and egg-free tartar sauce (see recipe below).
Egg-Free Tartar Sauce
Mix together 1/2 cup soy mayonnaise with 1 tablespoon of sweet pickle relish (excess liquid removed). Add a dash of hot sauce if desired.
*Note: Worcestershire sauce contains anchovies. If you are allergic to fish, substitute with soy sauce or omit this ingredient.