I am so excited to be guest posting on Better Home and Garden’s Delish Dish today sharing an updated version of their classic recipe for Crab Cakes – adapted to be gluten-free!
When looking through the archives of BHG recipes, looking for the perfect one to recreate for their Week of Gluten-free, I was instantly excited when I saw the crab cakes recipe. Crab cakes are something that I really only get to have if I make them myself, which means in 10 years, I have probably had crab cakes a total of 3 times. At most restaurants they add flour or breadcrumbs or some sort of gluten-containing binding agent, which means this is always a big fat NO WAY, for me.
With all the chatter of Super Bowl parties and finger foods and my new meat-free diet, I had near instant cravings for crab cakes while planning the menu for our Super Bowl shindig. Whether they make the cut for the final menu or not, I had to make a batch to test out this updated recipe (DARN!).
I wanted to take this recipe a step further and since I tend to avoid most grains these days, I made these crab cakes totally grain-free, so they would actually work for paleo-eaters, too! The flavors and the textures of these crab cakes are totally on point and the delicious Red Pepper Relish on top is so simple to make and it really finishes them off nicely, so don’t skip out!
What are you serving up for the big game this weekend?