Enjoy delicious Maryland-style crab cakes that are gluten free, dairy free, and egg free. Perfect for those with dietary restrictions!
Delicious and Allergy-Friendly Crab Cakes
These delicious crab cakes are not only gluten-free, dairy-free, and egg-free, but they also pack a ton of flavor. With ingredients like vegan mayo, Dijon mustard, hot sauce, Worcestershire sauce, and a blend of spices, these crab cakes are sure to be a hit at any dinner table. The recipe also includes a dairy-free butter sauce with a hint of cajun seasoning and old bay for even more flavor.
For those looking for an egg substitute, ground flaxseed and water do the trick without compromising on taste. The lump crab meat is the star of the show, with gluten-free bread crumbs adding a bit of crunch. Whether you’re a seafood lover or just looking for a healthier alternative to traditional crab cakes, this recipe is a must-try for your next meal.
Deliciously Indulgent Seafood Delights – Enjoy the Taste of Maryland without the Allergens
Welcome back to cooking gluten and dairyfree with me Dave D today we’re going to be making some Maryland style lump crab cakes gluten and dairy free of course we’ll be using gluten and dairyfree ingredients but feel free to use whatever ingredients you want in Maryland they go heavy on the lump crab meat and light on the filling to.
Maximize that crab flavor also this recipe typically calls for egg but I’ll be making it egg free but again feel free to use egg if you like let’s get down to the biz so since we’re making this egg free we’re going to start by making our egg substitute which consists of ground flax seed and water so to a bowl add one tblspoon of ground flax.
Seed and then 3 tbspoon of water give it a stir and let it sit for about 5 minutes to thicken this is essentially equivalent to one beaten egg this has no impact on Flavor so feel free to give it a try but if not you can use one regular egg so the next step of our prep is to finally chop some parsley we’ll need about a half a cup where.
Nothing special here just grab a bunch of parsley and cut it up until it’s nice and fine and that’s it for our prep now we can start working on our crab cakes so grab a large bowl and add one cup of dairyfree mayo make sure you use a spatula to collect all the Mayo next add a tablespoon of Dijon mustard next add one tbspoon of hot sauce if you want to.
Level up the seafood flavor feel free to use the O hot sauce if you can find it next I’m going to add our thickened egg substitute if you’re using egg add it at the very end so you can taste the sauce before adding the egg now we’re going to add 1 tbsp of w sauce next add 1/4 cup of our finally chopped parsley grab a lemon cut it in half and.
Add all the juice of half of a lemon we’ll use the other half a little later on next add A4 teaspoon of sugar to cut the acidity and now of course this wouldn’t be a cooking with Dave decertified video without seasoning so season with Paprika garlic powder onion.
Powder o b seasoning and some Cajun seasoning stir it all together until it’s homogeneous now is a great time to mention that all the exact measurements and the full recipe will be in the description box below also while you’re down there please hit the like button so we can get these delicious recipes to.
More people so now is a good time to taste it and adjust to your preference after you taste and adjust this is the time the egg folks will add their eggs and mix it in please don’t taste it with the raw egg because I don’t have the money for you to sue me for Salmonella poisoning I I just started this YouTube channel now it’s time for the star of.
The show our lump crab me I found this at CCO but you can find it at most grocery stores Seafood section if you think even for a minute of using that imitation crab meat stop the video now go look at yourself in the mirror and tell yourself you deserve better than the fake stuff now come back and add 16 oz of crab meat to the Bowl you want to.
Be careful with the crab meat so you don’t break up the lumps so fold it in and take it nice and slow when your sauce is incorporated add your second 16 ounces of crab meat and fold the crab meat in nice and slow being careful not to break up the lumps so I should note that crab meat is pretty expensive so feel free to cut this recipe in half.
Anyway once your crab meat and sauce are mixed together we’re going to add 1/4 cup of breadcrumbs to help our cake stay together and give them some body again carefully fold in the breadcrumbs so now we’re going to make sure our crab cake mixes thicky enough to form a ball so pick up a handful and make sure it forms into a steady ball if it doesn’t add a.
Little more breadcrumbs until you get it to form a ball that holds together now cover up your mix with plastic wrap and stick it in the refriger Ator for about 30 minutes this will help it firm up so we can easily form our crab cakes so after 30 minutes set your oven to 450° put some foil on a baking sheet and spray it liberally with some cooking oil.
Spray this will help our crab cakes easily released from the foil now form your crab cake into a ball you can do this in any size you desire I’m actually making them in different sizes so you can see that this recipe works for anything so you can make them small for parties or bigger for a mill so form it into a tight ball and gently press it.
Onto your Pan Once your balls are formed give them a light dusting with paprika and OE now throw them in the middle of the oven for about 15 minutes so while they’re in the oven we’re going to quickly work on some butter sauce so put 2 tablespoons of dairyfree butter into a bowl and melt it down in the microwave once it’s melted grab the.
Other half of your lemon and squeeze this juice into the butter next season the butter with some car Asian seasoning o paprika and a Sprinkle of diced parsley stir it all together so now that 15 minutes have passed we’re going to take our crab cakes out the oven and we’re going to add our butter mix to the top of them and boil them for about 5.
Minutes so they get some nice color so brush on the butter mix and then put the crab cakes back in the oven on bril keeping an eye on them so they don’t burn and there you have it folks Maryland style crab cakes gluten and very free of course give this recipe a try and let me know what you think personally I think it’s better than most.
Restaurants as they usually try to cheap out and use way too much breadcrumbs anyway please show some love by hitting the like button and consider subscribing we make all kind of delicious food gluten and dairy free but our recipes are Universal and can be used with whatever ingredients you want I really do appreciate you for watching and we’ll.
See you next time
