Delicious bite-sized crab cakes that are gluten-free and perfect for entertaining!
These Crab Cake Bites with Lemon Garlic Aioli just put a smile on my face, because…mini things! Is it just me or things are better when they are shrunken down into single-bite portions?
Crispy on the outside, tender and moist on the inside, these flavor-packed crab cake bites are just irresistible. I may have burned my tongue after popping three into my mouth while they were still hot, but really, just give them an opportunity to cool down a bit and serve them with the bright and zesty lemon aioli that complement the flavor so well.
These are perfect finger foods for an elegant cocktail party, or a casual get together, or even just for a fun dinner at home, preferably with a glass of chilled wine! ;)
And you know what makes them perfect for sharing with friends? They’re gluten-free but you can’t even taste the difference! I wanted to create a dish that friends who are on gluten-free diet can enjoy, so I used Breton Gluten-Free Herb and Garlic crackers as a binder to hold everything together. These crackers have a tender-crisp texture and are just bursting with herb and garlic flavor – they’re great as a healthy snack, served with a cheese plate for entertaining, or used in recipes that call for cracker crumbs.
Hope you enjoy these yummy bites!
- ½ cup mayonnaise
- 2 tsps fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- ½ cup gluten-free finely ground crackers
- 1 tbsp fresh parsley, chopped
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
- 1 lb lump crabmeat
- Canola oil, for cooking
- Lemon wedges, for serving
- To make the aioli, combine all ingredients in a small bowl. Season with salt and pepper to taste. Cover and refrigerate aioli until serving.
- To prepare crab cakes, mix together ground crackers, parsley, egg, mustard, Worcestershire sauce, and hot sauce in a large bowl. Add the crabmeat and mix gently until combined (do not overmix or break up the crab pieces)
- Divide the mixture into 12 equal portions, shaping each into a 1-inch thick patty. Refrigerate for 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 2 to 3 minutes. Flip the patties and cook until the other sides are golden brown, about 2 minutes more. Remove and drain on paper towel.
- Serve warm with lemon wedges and aioli.
*Pulse crackers in a food processor until finely ground.
In addition to the crackers I used in this recipe, Breton offers three other gluten-free options: Original with Flax (made with arrowroot flour and green lentil flour), White Bean with Salt and Pepper, and Black Bean with Onion and Garlic. Bean is the #1 ingredient in the white and black bean crackers, delivering 2 grams of fiber and 2 grams of protein per serving. Plus, you can feel good about eating these crackers as they are low in saturated fat, contain no artificial colors or flavors, no cholesterol and are trans-fat free.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own. Thank you so much for reading and supporting this blog!