|Gluten Free Imitation Crab Cakes|
These imitation Crab cakes are a delicious affordable alternative to the real thing when you can’t afford the crab meat that can run from $20 - $30 per pound or more.
When you're following a gluten free diet you do need to be careful when choosing an imitation crab brand since many do contain gluten. I used Trans-Ocean brand which is made with pollock and found it to be pretty tasty.
Before you scoff at the use of imitation crab, I find it a far better choice for people on a limited budget than stuffing your real crab cakes with so much filler that you can’t even find the crab. You wont have that problem with these.
This recipe has impressed my guests on more than one occasion. It also makes a nice stuffing for fish fillets.
Imitation Crab Cakes
Prep time: 10
Cook Time: 8 minutes
- (1) 8oz package gluten free imitation crab, (divided 7oz & 1 oz)
- 2 slices bread, crusts removed (I used Schar’s gluten free artisan white)
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp A1 sauce
- ¼ tsp old bay
- 1 heaping tsp crushed cherry peppers in vinegar
- paprika, cayenne or old bay seasoning (optional garnish)
- In the bowl of a food processor add about 7 oz of the imitation crab which has been broken apart and pulse until you have the large chunks broken down into about ½ inch pieces then transfer to a medium bowl.
- Add the remaining 1 oz of crab meat to the food processor with the bread and process until they’re both very fine.
- Add the egg, mayonnaise, A1 sauce, and old bay and process until you have a smooth paste then add this mixture to the crab.
- Add the crushed cherry peppers in vinegar to add some kick and stir to combine.
- Once you have a homogeneous mixture smooth it out in the bowl and divide the circle into however many portions you are making. (I made four)
- Chill to make the mixture easier to form into cakes then form into patties using the rubber spatula to help shape them. The rubber spatula is also useful to help scoop them up and get them into the pan.
- To fry them, preheat a large cast iron or nonstick skillet to a medium low heat then add a tablespoon of oil and a tablespoon or so of butter and carefully add the crab cakes to the pan.
- Don’t attempt to move them for 3 or 4 minutes so that you won’t disturb the crust that is forming then turn them over and let them go for another 3 minutes or so and once they’re golden brown on the second side, they’re ready to serve.