Looking for a healthier alternative to traditional crab cakes? You’ll love this gluten-free recipe, featuring tender, succulent crab meat crusted with almond meal and ground chia seeds. Cajun seasoning, lemon juice and Dijon mustard give the tender, sweet meat a tangy punch. Deliciously soft and crisp, these crab cakes can be made in just a few minutes. They are sure to be a hit at your holiday feast!
Gluten-Free Cajun Crab Cakes
Recipe by Cassidy Stockton for Bob’s Red Mill
12 oz. cooked crab meet
1/3 cups green onions, finely minced
6 Tbsp. almond meal, plus extra if needed
2 tsp. Cajun seasoning
1- ½ tsp. chia seeds, ground
1 clove garlic, minced
1/4 cup mayonnaise
3 Tbsp. water
1- ½ Tbsp. fresh lemon juice
1 tsp. Dijon mustard
Butter or oil for frying
- Mix chia seeds, lemon juice and water in a large bowl. Let sit about 5 minutes, until thick.
- Excluding butter or oil, add the remainder of the ingredients to the bowl and mix until well combined.
- Using about ¼ cup for each, scoop the mixture into small cakes. Cover each cake with extra almond meal, if a smoother surface is desired.
- Heat butter or oil in a large skillet over medium-high heat. Cooking multiple cakes at a time, fry cakes or 4-5 minutes or until browned.
- Place cooked cake on paper towel to soak up excess oil.
- Serve with lemon juice, tartar sauce, cocktail sauce or other sauce/salsa of your choice.