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    You are at:Home»Dairy-Free Recipes»Appetizers»Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade

    Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade

    2
    By Alisa Fleming on June 26, 2013 Appetizers, Dairy-Free Recipes

    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.

    Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade RecipeThis 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.

    Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade
     
    Print
    Prep time
    15 mins
    Cook time
    5 mins
    Total time
    20 mins
     
    Author: Martín Códax Winery
    Serves: 16 crab cakes
    Ingredients
    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 + ¾ cup gluten-free, dairy-free cracker crumbs, divided
    • 2 tablespoons olive, coconut or grapeseed oil
    Instructions
    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 ¼ cup of the cracker crumbs.
    2. Form the crab mixture into 2-inch cakes, about ½-inch thick (about 16 in total).
    3. Dredge the cakes in remaining ¾ 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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Bruce Jacobs on April 9, 2022 5:00 pm

      How is the Remoulade sauce dairy-free if it is made with mayo?

      Reply
      • Alisa Fleming on April 10, 2022 10:10 am

        Mayonnaise is dairy free! It’s an emulsion of eggs and oil, but milk is not a component in basic mayonnaise.

        Reply

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