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{Gluten-Free} Crab Cake Bites with Lemon Garlic Aioli

Delicious bite-sized crab cakes that are gluten-free and perfect for entertaining!
Author Karen @ The Tasty Bite

Ingredients

For aioli:

  • 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

For crab cake bites:

  • 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

Instructions

  • 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.

Notes

*Greek yogurt can be substituted for mayonnaise.
*Pulse crackers in a food processor until finely ground.