Cauliflower Crab Cakes | Gluten-Free

cauliflower crab cakes

Cauliflower Crab Cakes

What a fun recipe for cauliflower crab cakes.  

Even though a few Pinterest recipes I’ve tried have been major fails (baked cheese sticks without the freezing directions, 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.

Make them gluten-free by swapping out smashed up rice cereal 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!

king crab legs

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 (the real stuff) and green onions.  

crab meat in a bowl

With a little experimenting and recipe modification, we ended up with highly addictive and yummy cauliflower crab cakes.  

There was alot of crab meat so we saved some to use tomorrow. Crab Stuffed Jalapeños sound pretty good, too. Mmmm!

Cauliflower Crab Cakes | Gluten-Free

A fun recipe for crab cakes made with cauliflower, cheese, and king crab meat.

Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 small cakes
Author Deana Larkin Evans

Ingredients

  • 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 cereal, 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, for frying

Instructions

  1. 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.
  2. Add the rice cereal Chex crumbs and cheese. Mix together and let cool. Add the eggs, crab meat, green onions, and spices. And more rice cereal if necessary to get a tight consistency so they don’t fall apart when frying.
  3. Roll into small balls then mash them into patties 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.
  4. The recipe makes about 20 small crab cakes. Serve with your favorite spiced aioli or mayo.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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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 […]

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