Gluten-Free Crab Cakes

These gluten-free crab cakes are a delicious and easy-to-make seafood dish. Packed with lump crab meat and seasoned with herbs and spices, they are crispy on the outside and tender on the inside. Perfect for a weeknight dinner or special occasion.

Ingredients:

1 pound lump crab meat, drained
1/2 cup gluten-free breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 green onions, thinly sliced
1/4 cup chopped parsley
1/4 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil, for frying

Instructions:

Put gluten-free breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onions, parsley, paprika, salt, and pepper in a large bowl

Mix the ingredients together

Mix everything together well

Make small patties out of the mixture that are about 2 to 3 inches across

Set a pan on medium heat and add the olive oil

Be careful when you put the crab cakes in the pan

Cook for three to four minutes on each side, or until golden brown

Place the cooked crab cakes on a plate lined with paper towels to drain off any extra oil

Serve hot with aioli or your favorite gluten-free dipping sauce

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