Gluten-Free Dungeness Crab Cakes with Red Pepper Dip

Crisp crab cake topped with tiny torn chive flowers.

5 from 21 votes

Gluten-Free Dungeness Crab Cakes with Red Pepper Dip

Delicious, crispy Dungeness crab cakes without the flour or filler! A small bit of parmesan mixed with cornstarch adds a crisp and savory outside.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American, canadian

Diet: Gluten Free

Keyword: gluten free crab cakes, keto crab cakes, low carb crab cakes

Servings:

Calories: 243kcal

Author: Sabrina Currie

Ingredients

Dungeness Crab Cakes

1 c Dungeness crab meat
1 egg
2 teaspoon parsley finely chopped
¼ teaspoon salt
¼ teaspoon Tabasco sauce or Old Bay Seasoning
1 c grated Parmesan cheese (100 g)
1 tablespoon cornstarch
⅛ teaspoon ground black pepper
2 tablespoon vegetable oil

Roasted Red Pepper Sauce

2 roasted, peeled and seeded red peppers (about 1 cup)
1 tablespoon parsley finely chopped
¼ teaspoon Tabasco sauce use more or less to taste
1 teaspoon red wine vinegar
½ c plain Greek yogurt
¼ teaspoon salt or to taste
ground black pepper to taste

Instructions

Beat egg until frothy then add herbs, salt, pepper and tobacco and whisk in. Add the crab and stir gently just until mixed.
In a separate bowl, sprinkle the cornstarch over grated parmesan cheese and stir to coat.
Preheat the oil in a large frying pan to medium heat.
Form the crab mixture into 4 cakes and press each gently into the cheese mixture to coat both sides, then place them in the preheated pan. Fry until they are browned and crispy, then flip and brown other side, approximately 10-12 minutes total. When finished, drain briefly on a paper towel lined plate before serving.

Roasted Red Pepper Sauce

Puree the roasted peppers in food processor or blender until smooth, then add the parsley, Tobasco and vinegar and blend. Add the yogurt and pulse just until blended, then season to taste with salt and pepper.

To Serve

Pour ¼ c sauce into each of 4 bowls and top with a crispy crab cake.
Optional: Serve with lettuce leaves or pea shoots and garnish with chive blossoms, chopped parsley or extra grated parmesan over top.

Notes

While these crab cakes hold together great once they are cooked, they are tricky to form and stick together when raw because there is no flour or bread crumbs. Hold them firmly in your hand and press firmly but gently into the parmesan mixture then lift and flip other side into mixture as well. Then using your hand, gently put them into pan. If some bits have fallen away, use your spoon and gently press them back on once in pan. Once cooked, they stick together perfectly.

Nutrition