Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade

Crab cakes are often a surprise dairy-free find on menus. That said, some chefs do sneak in a little cheese or bath the patties in butter, so it doesn’t hurt to have a good homemade recipe on hand. As an added bonus, this recipe is adapted for gluten-free crab cakes – something that is a little harder to find – and includes a flavorful, naturally dairy-free remoulade sauce.

This recipe with photo for gluten-free crab cakes was shared with us by Martín Códax. They recommend pairing this dish with a crisp, dry white wine, such as their flavorful Albariño. 

Special Diet Notes: Gluten-Free Crab Cakes with Spicy Remoulade

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and optionally soy-free.

For egg-free, gluten-free crab cakes, use vegan mayo in place of the mayonnaise, and substitute 2 to 3 tablespoons aquafaba (chickpea brine) for the egg.

For paleo, gluten-free crab cakes, use almond meal or paleo-approved crackers in place of the cracker crumbs.

Martín Códax Winery

Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 16 crab cakes

Calories:

Ingredients Method

Ingredients

  

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Spicy Remoulade Sauce:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons capers chopped
• 1 teaspoon coarse ground mustard
• ¼ teaspoon hot sauce

Crab Cakes:

• 8 ounces lump crabmeat drained and flaked
• 1 cup finely chopped red bell pepper
• 1 large egg
• 1 tablespoon grated fresh horseradish
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup + 3/4 cup gluten-free dairy-free cracker crumbs, divided
• 2 tablespoons olive coconut or grapeseed oil

Method

 

To Prepare the Spicy Remoulade Sauce:

1. In a medium bowl, whisk together all of the ingredients until thoroughly combined.

To Prepare the Crab Cakes:

1. Combine the crabmeat, pepper, egg, horseradish, lemon juice, salt and pepper in a large bowl. Fold in 1/4 cup of the cracker crumbs.
2. Form the crab mixture into 2-inch cakes, about 1/2-inch thick (about 16 in total).
3. Dredge the cakes in remaining 3/4 cup cracker crumbs.
4. Heat oil in a nonstick skillet over medium heat, and cook the crab cakes until golden, about 2 minutes per side.
5. Serve with the Spicy Remoulade Sauce.

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