Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!
I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.
I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.
I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:
- I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
- I added an additional egg, using 2 eggs instead of 1, to help with binding
- I opted for homemade mayonnaise
- I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking
please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)
These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.