Rosemary Crab Cakes

Gluten Free Rosemary Crab Cakes

My husband was diagnosed with Celiac almost 3 years ago, and one thing he really sorely missed was crab cakes. I went to the drawing board to whip up a batch of restaurant quality crab cakes - drawing from all sorts of recipes I found online and trial and erroring my way through batches of cakes with no flavor from the standard Gluten Free table crackers that were everywhere. Alas, we came across this great brand - Simple Mills!

We really loved the Rosemary crackers so I thought hey, there are NO recipes online that call for rosemary for crab cakes.... so it's probably not a good idea, but what the hell. Lets try it. So glad we did! What we have concocted is a delightfully flavorful crab cake unlike anything else you've ever tasted. Enjoy!

Ingredients

  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 Tablespoon chopped parsley
  • 2 Teaspoons Dijon mustard
  • 2 Teaspoons Worcestershire sauce
  • 1.5 Teaspoons Old Bay seasoning
  • 1 Teaspoon fresh lemon juice
  • 1/8 Teaspoon salt
  • 1 Pound fresh lump crab meat
  • 2/3 Cup Simple Mills Rosemary crackers (purée in blender)
  • 2 Tablespoon butter, room temperature (last step application)

Directions:

In a large bowl whisk together spices, lemon juice, Worcestershire sauce, Dijon mustard, Mayo, and egg. Whisk until well combined.

Add crab meat, and half of the rosemary cracker crumb mixture. Using a spatula, carefully fold ingredients together to loosely combine. Add the rest of the crumb mixture and complete folding mixture into a rounded shape.

Cover tightly and refrigerate for at least 30 minutes (up to 1 day)

Cook:

Preheat oven to 450° or use toaster oven on convection.

Cover a baking pan with foil and lightly spray with oil to keep from sticking

Carefully form uniform balls of cakes. This mixture should get you about 6. Smush slightly to a less rounded shape.

Place crab cakes on pan about 2-4” apart from each other.

Using a butter knife, carefully apply a THIN layer of room temperature butter to the top and upper sides of crab cakes.

Bake for 15/20 minutes until desired golden brownness.

Optional Serving Sauce:

You can drizzle fresh lemon juice over the cakes when serving if you like (we like) and I also make this quick and easy sauce:

  • 1 Tablespoon Ketchup
  • 1 Tablespoon Mayo
  • 1 Teaspoon Honey
  • Splash of Lemon Juice

 Mix and serve immediately. 

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