Crab Cakes? Gluten Free? Yes and Yes! And these are baked, not fried. Great crab cake flavor in a baked, gluten and grain free little cake. It’s easy, it’s Chēbē!
Chebe Crab Cakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course:
Appetizer, Side Dish
Servings: 12 cakes
Ingredients
Cakes:
- 1 package (7.5 oz) Chebe All Purpose Mix
- ½ tsp paprika
- ½ tsp black pepper
- 1/8 tsp cayenne pepper
- pinch cinnamon
- 2 oz Parmesan cheese, optional
- 1 Tbsp lemon juice
- 2 large eggs (or aquafaba*)
- 2 Tbsp oil
- 1 6 oz can crab meat, drained
- ¼ cup fresh parsley or green onions, chopped (optional)
- 12 cup muffin tin
Egg Wash:
- 1 egg + 2 Tbsp water
Instructions
-
Preheat oven to 375F.
-
In a bowl and using a fork, blend well the Chebe mix with the seasonings and cheese.
-
Continue to blend in the lemon juice, eggs, oil and crab meat (and parsley/onions if using).
-
Continue mixing with the fork for a couple of minutes. Then use your hands to bring together the dough until it is smooth and well blended.
-
Divide the dough into 12 equal pieces and press each piece into the muffin cups (no need to grease them).
-
Make the egg wash by mixing one egg with 2 Tbsp water. (If preferred, substitute with melted butter or dairy free margarine.) Brush the egg wash over the tops of the dough.
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Bake for 20 minutes. Serve warm and enjoy!
Recipe Notes
You may use 1 tsp. Old Bay seasoning in place of the paprika, pepper and cinnamon.
*For an egg-free version, use 6 Tbsp aquafaba.
Add some lemon juice to a half cup of mayonnaise and spread a dab on the crab cakes for added flavor.
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with this Chēbē mix:
