Gluten Free Cassava Crab Cakes

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Lump crab meat is the star here, gently bound with cassava flour and a bloomed gelatin mixture instead of any traditional binder, so each cake holds together beautifully without falling apart in the pan. Fresh green onion, parsley, chives, and grated ginger keep every bite bright and herbaceous, while a touch of turmeric and apple cider vinegar adds warmth and a subtle tang. Pressed into thick patties and chilled before cooking, these crab cakes get a proper sear in coconut oil until the outside turns deep golden and crisp while the inside stays tender and sweet. A finishing squeeze of fresh lemon juice cuts through the richness perfectly. This is a naturally solid option for a gluten free table, and it eats just as well as a light lunch as it does an appetizer at a dinner party. Serve with extra lemon wedges and parsley for a simple, elegant presentation.

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Ingredients

4 servings

For the crab cakes

1 lb lump crab meat, picked over for shells
3 tbsp cassava flour
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz Simple Truth Organic Gluten Free Cassava Flour
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1 tsp unflavored gelatin powder
2 tbsp cold water
3 tbsp green onion tops (green parts only), thinly sliced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp apple cider vinegar
½ tsp sea salt

For cooking

2 tbsp coconut oil, for pan-searing

For serving

1 tbsp fresh lemon juice
lemon wedges, for serving (optional)
fresh parsley sprigs, for serving (optional)

Instructions

1
Make the gelatin egg: combine the unflavored gelatin powder and cold water in a small bowl and stir to combine. Let it sit for 2 minutes until the gelatin blooms and the mixture becomes thick and gel-like.
2
In a large mixing bowl, combine the crab meat, cassava flour, green onion tops, parsley, chives, ginger, turmeric, apple cider vinegar, and sea salt. Add the bloomed gelatin mixture and gently fold everything together until just combined — take care not to break up the crab lumps more than necessary.

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