MINNEAPOLIS — To kick off Lent, a couple of local chefs have created delicious make-at-home, gluten-free, lump crab cakes.
It's easy to make in a cast-iron skillet, even easier in the oven and great as an appetizer or as an accompaniment to surf and turf.
Lunds & Byerly's Executive Chefs, Michael Selby and Anthony Leonhardi stopped by KARE 11 Saturday to demonstrate.
RECIPE: Gluten-free lump crab cakes
- 12 ounces lump crab meat
- 1 ½ cups gluten-free Panko breadcrumbs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 2 teaspoons coconut aminos, substitute tamari or liquid aminos
- ½ teaspoon sea salt
- 1 tablespoon chopped fresh parsley
- avocado oil, for pan frying
Combine mayonnaise, Dijon mustard, egg, coconut aminos, sea salt and parsley. Fold gluten-free Panko breadcrumbs into the mayonnaise mixture until combined. Gently fold lump crab meat into mixture until evenly distributed. Portion mixture into 6-8 equal crab cakes.
Add avocado oil to a large skillet and heat to medium. Allow your skillet to heat up fully before adding the crab cakes. Carefully place crab cakes into the skillet and cook for 3-5 minutes per side until crispy. Depending on the size of your skillet, you may need to do this in two batches.
Alternatively, place crab cakes on parchment-lined baking sheet and bake at 425 F for 12-15 minutes.
Serve with cocktail sauce, tartar sauce and lemon wedges.
Amount: 6-8 crab cakes
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