When avoiding wheat flours that contain gluten, there are many other types of flours that one can use in its place, such as rice, sorghum, or tapioca flours which are still high in carbs. Since we are also on a low carb diet to promote weight loss, we choose to use the alternatives of almond or coconut flours.
This is a crab cake recipe that I came up with for our Friday night treat, and I chose to use coconut flour because I felt that the slightly sweet taste would work well with the sweetness of the crab meat and the heat of the chipotle pepper, while acting as a glue to hold the delicate patties in shape. Crab cakes often have fillers such as potato, which increases the carbs and can also disguise the flavor of the crab… I skipped this, since we like our crab cakes to be ALL about the crab.The Parmesan cheese takes the place of breadcrumbs as a coating, and browns up nicely in the oven. This is similar to the method used in Parmesan Perch.
Spicy Gluten Free Crab Cakes
- 1/4C celery, finely diced
- 1 medium leek, washed well and finely diced
- coconut oil for sauteing
- 1 egg, beaten
- 2T mayonnaise
- 2T heavy cream
- 6 oz crab meat (I used refrigerated in a packet)
- 1/2 chipotle pepper, canned, finely diced (seeded if you prefer milder)
- 2tsp capers, diced
- 2Tb fresh parsley, finely chopped
- 2 Tb coconut flour
- kosher salt and ground pepper to taste
- 1/4-1/2 C Parmesan cheese, finely grated
Saute the celery and leek in coconut oil until tender, 2-3 minutes, and set aside. In a medium bowl, mix together egg, mayonnaise and cream. Gently fold in the crab meat. Add the leeks, celery, chipotle pepper, capers and parsley, mixing gently. Add coconut flour, 1 Tb at a time, mixing well. Add salt and pepper to taste. The mixture will be soft, but should be manageable. If it is too delicate, add a small amount of additional coconut flour. Divide mixture into about 6 medium patties, dredging each one in the grated Parmesan cheese before setting on a plate. Refrigerate at least 30 minutes to chill cakes and make them a little easier to handle. When they are chilled, bake at 450 degrees on a silicone baking mat or parchment-lined sheet for 10-12 minutes, or until lightly browned. Serve immediately with tartar or roumelade sauce.
Sauce: The sauce I used was a base of 1/2C mayo and 2Tb cream seasoned with a finely diced gerkin pickle, dash of hot sauce, 1/2 diced chipotle and 1tsp dijon mustard with a squeeze of lemon.