Cauliflower Crab Cakes #glutenfree

Gluten-free Cauliflower Crab Cakes

Even though a few Pinterest recipes I’ve tried have been major fails (baked cheese sticks, anyone? ;)) – others have been worth the effort.  A few weeks ago, we used a Pinterest recipe for Cheesy Cauliflower Pancakes. They were tasty, filling, and perfect for vegetarian night paired with a kale salad.

Make them gluten-free by swapping out smashed up Rice Chex for panko (and adding about one cup instead of a half cup).  I also prefer frying in coconut oil and butter.  Definitely will be making them again!

Of course, my husband and I start brainstorming how they could be even better.  I rarely eat seafood, and I haven’t had a crab cake in years.  But we thought these would be really good with a little crab meat and green onions.

With a little experimenting and recipe modification, we ended up with highly addictive and yummy cauliflower crab cakes.  They aren’t vegetarian anymore, but I’m definitely serving them at my next party!

Recipe makes about 20 crab cakes:

1 large head cauliflower, trimmed and cut into florets
2 large eggs, lightly beaten
1 cup sharp cheddar cheese, grated
1 1/2 to 2 cups gluten-free Rice Chex, crushed into crumbs
3 green onions, finely chopped
1 cup king crab meat, cooked and shredded
1/2 tsp cayenne pepper
1/2 tsp white pepper
salt to taste
coconut oil
butter

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My husband usually picks up groceries on his way home from work (yes, I’m a very lucky girl – he is the best!). I requested “the good kind” of crab rather than the “stuff in a tub” and he brought home this king crab. Perfect! It was pre-cooked so we removed the shells and shredded the crab meat.

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There was alot of crab meat so we saved some to use tomorrow. Crab Stuffed Jalapenos. Mmmm!

Anyway, back to this recipe. Cut the cauliflower into florets and wash in water with a little vinegar. Strain, rinse, then boil in water for 10 – 15 minutes. Strain the cauliflower and mash in a large bowl.  Add the Rice Chex crumbs and cheese. Mix together and let cool. Add the eggs, crab meat, green onions, and spices. And more Rice Chex crumbs, if necessary, to get a tight consistency so they don’t fall apart when frying.

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I rolled them into balls and my husband mashed them into cakes when frying them. Fry in a cast iron skillet with a 1:1 ratio of coconut to butter over medium high heat for 2 – 3 minutes per side. Drain on a paper towel.

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The first attempt, the crab cakes were way too big and he had a hard time frying them.

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So I divided the original crab balls in half.  The smaller ones worked out much better.  We still ate the ugly crab cakes.  They were so good!!!

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Serve with your favorite dipping sauce. I like a spicy red jalapeno pepper sauce added to Greek yogurt. (Benji dog is the photobomber!)

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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1 Response

  1. December 5, 2014
    […] original recipe for cauliflower crab cakes (http://theweeklymenubook.com/2013/04/09/gluten-free-cauliflower-crab-cakes/) gets a lot of Pinterest traffic and is a pretty tasty treat so I thought I would share a tweaked […]