Gluten-free crab cakes
Prep:
15 mins
Cook:
10 mins
Crunchy crab cakes made special for gluten free diets, yum.
300g white crab meat
1 small onion, finely chopped
Small handful coriander leaves, finely chopped
1 red chilli, deseeded and finely chopped
2 limes, 1 zested and one cut into wedges
100g white gluten-free bread (crusts removed)
4 ½ tbsp mayonnaise, plus extra to serve
1 egg, beaten
Sunflower oil, to fry
Place the bread into a food processor and pulse until breadcrumb texture is achieved.
Use a large bowl to combine the crab meat with the onion, coriander, chilli, lime zest, a squeeze of lime juice, 50g of the breadcrumbs and the mayonnaise.
Season with salt and black pepper and mix everything until well combined.
Divide the mixture into 12 equal portions and form into slightly flattened balls.
Chill for 30 minutes.
Place the beaten egg in one bowl and the remaining breadcrumbs in another.
Dip the chilled crab cakes in the beaten egg yolk and then roll in the breadcrumbs until evenly coated then set aside.
Pour 2.5cm of sunflower oil into a medium pan.
Place over a medium heat until a piece of bread dropped into the oil browns in about 40 seconds.
Carefully place the crab cakes in batches in the oil and fry for 3 minutes on each side until crisp and golden.
Remove with a slotted spoon and drain on kitchen paper as you work.
Serve the crab cakes with a green salad, extra mayonnaise and lime wedges.
Serves
Makes 12
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Shellfish, Eggs, Vegetables, Oil, Chilli, Bread, Herbs
Recipe Type
Starters, Snacks
Special Info
Gluten free
Level of Difficulty
Easy
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