Growing up, crab cakes were the ultimate treat. But they HAD to be Chesapeake Bay style. My goal was to still be able to enjoy them, even with some dietary restrictions. These crab cakes are gluten free, dairy free, and egg free. Mission accomplished!
I grew up in south central Pennsylvania, close enough to the Chesapeake Bay to enjoy real, fresh, bay blue crabs on a special occasion. With my Mother’s help, I became a crab cake connoisseur, and extremely picky about how they taste.
They had to have a lot of lump crab meat, and very little filling. And just the right amount of seasonings. When I changed my nutrition protocol to become gluten free and pesco-vegan, I started my mission of recreating my favorite foods with the new dietary restrictions.
It took a few tries, but mission accomplished. The trick to making this recipe a little friendlier on the wallet – use 2/3 regular crab meat, and 1/3 lump crab meat. PS – please do not use canned crab. Get the real stuff! I love the touch of Worcestershire Sauce (check your label to make sure it’s gluten free!). And the egg replacer works miracles to help the crab cakes stick together.
Oh and speaking of… let them sit in the fridge for 1-2 hours before you cook them. It will help them to stick together better and not fall apart as much.
Click on the recipe card to open a new window for a printable version.
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Love, hugs, and loving my new and improved baby blues.HERE.