Gluten Free Crab Cakes with Chili-Garlic Mayo
If you like jumbo lump crab cakes, Gluten Free Crab Cakes with Chili-Garlic Mayo is for you. Whether you’re entertaining friends or just feel like having a delicious family dinner, these crab cakes are the ticket. You won’t be disappointed.
Jump to RecipeSaute the Vegetables
Saute vegetables until browned at the edges, approximately 10 minutes.
Combine Ingredients & Form Crab Cakes
Meanwhile, mix crab cake ingredients together and add vegetables once they are cooled. Try to keep the lumps of crab as big as possible as you are mixing. Then make the cakes either free-form or using mold rings. Refrigerate for at least 30 minutes or freeze for 15-20 minutes to make it easier to work with the crab mixture when forming the cakes.
Cook the Crab Cakes
Cook until crab cakes are browned on one side, approximately 4-5 minutes.
The hardest part of this recipe is flipping the crab cakes without them falling apart! Take your time and use a thin spatula (or two!) if need be.
Gluten Free Crab Cakes with Chili-Garlic Mayo
Transfer crab cakes to individual plates or a platter and serve with the remaining chili-garlic mayo.
Gluten Free Crab Cakes with Chili-Garlic Mayo
Ingredients
For the Chili Mayo Sauce
- 1 cup mayonnaise
- 3 teaspoons chili-garlic sauce
- 1 1/2 teaspoons fresh lemon juice
- Reserve ½ of sauce for binding the crab cakes
For the Crab Cake
- 3 tablespoons olive oil (for each additional batch add more olive oil as needed)
- 1/2 cup chopped red bell pepper green, orange or yellow peppers can be used too
- 1/2 cup chopped celery approx. 2 stalks
- 1/2 cup chopped red or white onion
- 2 tablespoons chopped seeded jalapeño chili optional
- 1 pound jumbo lump crabmeat
- 1/2 cup chili-garlic mayonnaise
- 1 large egg beaten
- 2 1/2 teaspoons fresh lemon juice
- 1/2-3/4 cup gluten free bread crumbs I use Ian’s or WhatuSee chickpea crumbs
Instructions
For the Mayo Sauce
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Use half of mayo mixture in the crab cake mixture. Cover and refrigerate remaining chili-garlic mayonnaise until ready to serve crab cakes.
For the Crab Cakes
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño(if using); sauté until browned on the edges, approximately 5-7 minutes. Transfer to large bowl. Let cool.
- Mix crab, egg, 1/2 cup chili-garlic mayonnaise, remaining 2 teaspoons lemon juice and breadcrumbs in with cooled sautéed vegetables. Gently toss trying to keep the big lumps of crab together.
- Cover and refrigerate mixture for a minimum 30 minutes if time allows, this will make it easier to form the crab cakes. (The longer the mixture is refrigerated the easier it will be to form the cakes AND work with them in the pan as you are cooking them.) You can make free-form cakes or use round molding rings.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add four crab cakes to the pan and cook until golden brown and cooked through, about 4-5 minutes per side/8-10 minutes total. Use a spatula (or two!), to carefully flip crab cakes. Take your time doing this. It's the hardest part of the recipe. Transfer crab cakes to plates or a platter. Serve with remaining chili-garlic mayonnaise.
Notes
Recipe adapted from Bon Appetit. The recipe has been modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Crab Pasta with Spicy Lemon Oil, Old-Fashioned Egg Salad, and Sauteed Broccolini with Caramelized Leeks.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
My husband said “ these are Best crab cakes ever, moist and full of flavor.” The Chile Mayo is the perfect added touch. I’ll definitely be making these again!!
Wow! Thank your husband for me. I’m so glad the recipe was a hit!