Crab Cakes

Gluten Free Crab Cakes

My husband and I were recently invited to a friends place for lunch and we were treated to crab cakes with polenta chips, which looked very impressive and tasted delicious!

I was rather surprised that crab cakes are quite easy to whip up and work really well with a gluten/dairy free diet. They also make an impressive main for a summer lunch or a starter for a dinner party. Partner with a green salad or fresh veggies for a great combination.

There are loads of different ways you can make them; I’ve gone for gluten free with a coconut twist!

Ingredients: (serves 2)

  • 250 g crabmeat (I used half brown and half white)
  • 1 egg
  • 1 garlic clove, finely chopped
  • Handful of fresh dill and parsley
  • 1 tablespoon gluten free flour (extra for dusting)
  • 2 slices gluten free bread
  • 1 lemon
  • 1 tsp coconut oil

Method:

  1. Start by lightly toasting the bread and then blitz it in a food processor to create breadcrumbs, set aside.
  2. Beat the egg in a large bowl and add the garlic, juice and zest of half the lemon and a pinch of salt and pepper. Next mix in the crabmeat, breadcrumbs, flour and herbs and mix well until the ingredients are fully combined.
  3. Prepare a work surface with a generous dusting of flour. The mixture will make six crab cakes in total so one at a time, spoon the mixture out onto the flour and form into a round cake about 1-2 cm tall. Make sure the cake is fully coated with flour being careful not to break it whilst turning.
  4. Once all six cakes are made and thoroughly covered in flour, heat a large non-stick frying pan with the coconut oil. As soon as the oil melts, transfer the crab cakes to the pan being careful not to break them โ€“ I find a silicone slice works well for this. Cook until golden brown on each side, turning as necessary. Once they begin to cook, they will become less fragile and easier to turn on the pan.
  5. Serve immediately with a dollop of hummus and use the rest of the lemon to squeeze over the top. I served mine with some steamed organic broccoli and pesto

Notes:

I find itโ€™s always best to support your local suppliers for ingredients. They tend to be easily accessible, economical and as fresh as can be! I purchased the crab from Southgates Cornish Crab, Porthleven. The egg and veggies are from Trevelyan Farm Shop.

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