Since nearly every crab cake is made with breadcrumbs, it is pretty challenging to find ones that are gluten free, so why not just make them yourself? Making gluten free breadcrumbs is a super simple process and forming the crab cakes themselves involves little more than stirring ingredients together. Hungry Girl's crab cakes are also much healthier than traditional ones since they are baked as opposed to fried. The cakes are still crispy and flavorful so you won't even miss the deep frying.
Hungry Girl Crabcakes
2.5 slices light gluten free sandwich bread, toasted
2 (6oz) cans lump crabmeat, drained (about 1 cup)
1 tbsp fresh parsley, finely chopped
1 clove garlic, minced
1/2 tsp lemon juice
1/2 tsp Promise butter spread, melted
1/4 tsp Worcestershire sauce
Dash of hot sauce
2 tsp. Old Bay seasoning
1 wedge Laughing Cow light Swiss cheese, room temperature
3 tbsp fat free liquid egg substitute
1 tbsp nonfat plain Greek yogurt
1.5 tsp Dijon mustard
Salt and pepper
1. Preheat oven to 450 degrees. Spray a large baking dish with nonstick spray.
2. Tear toasted bread into pieces and place in a food processor. Pulse until reduced to breadcrumbs, season with salt and pepper, then transfer to a medium bowl.
3. Add crabmeat, parsley, garlic, Old Bay, salt, and pepper. Gently mix until combined.
4. Break cheese wedge into pieces and place in a small bowl. Add egg substitute, yogurt, Dijon, lemon juice, melted butter spread, worcestershire, and hot sauce. Whisk until smooth.
5. Pour cheese mixture over crabmeat mixture and use a rubber spatula to gently fold the liquid mixture into the crab.
6. Gently form the crab mixture into 6 balls and place on prepared dish. Carefully flatten into 6 cakes. Sprinkle the tops with Old Bay.
7. Bake in the oven for 13-15 minutes, until the cakes are slightly firm and cooked through.
Nutrition Information--approximately 120 calories per serving (2 cakes)
* Are you a huge crab cake lover? Then TryEllie Krieger's recipe for crab cakes too. It's slightly different but still delicious