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–+ servings
Crazy Good Gluten Free Crab Cakes

Crazy Good Gluten Free Crab Cakes

4.60 from 5 votes
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Servings: 8 large/small crab cakes
Calories:

Ingredients  

  • ½ cup mayonnaise
  • 1 egg
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce - I use Lea & Perrins, it is gluten free
  • ¾ cup gluten free saltine style crackers finely crushed - *see recipe note below for brands & amounts I use
  • 1 Lb jumbo lump crab meat - check for shells
  • oil if pan frying
  • 1 lemon - cut into wedges

Quick tartar sauce:

  • ½ cup mayonnaise
  • 2 tablespoon sweet pickle relish

Instructions

  • If baking: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In a medium bowl, combine mayonnaise, egg, mustard, Worcestershire Sauce and crushed crackers. Gently fold the crab meat into the mixture. You want it thoroughly combined without pulling the crabmeat apart too much. Cover the bowl and let it rest in the fridge for an hour. You can also do this a night before.
  • When ready to bake or pan fry, using a large scoop or ⅓ cup measure to maintain equal sizes, gently make cakes out of the crab mixture. For appetizer portions, use approximately 2 tablespoons per crab cake.
  • Pan fry on a medium high heat with a good amount of oil in your pan to prevent sticking, or place on a lined baking sheet and bake for 35-40 minutes or 25-30 minutes for the appetizer sized portions. They will be browned nicely on both sides when done (without flipping them).
  • Serve with lemon wedges and Quick Tartar Sauce made by combining remaining mayonnaise and pickle relish.

Notes

The Schar table crackers come with 2 squares stuck together and each clear package (inside the yellow packaging) contains 6 long crackers.  I use 2 of the clear packages of crackers, which equals 12 long rectangles or 24 square crackers if you broke them in half.  Sounds confusing, I know.  The packaging makes it confusing.  Bottom-line is that you should use approximately ¾ cup of finely crushed cracker crumbs. 
If using the Yehuda gluten free matzo squares, you would use 2 - 2 ½ of the large squares, which should be approximately ¾ cup of finely crushed cracker crumbs.