{"id":4311,"date":"2021-03-07T07:54:21","date_gmt":"2021-03-07T12:54:21","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=4311"},"modified":"2025-08-26T14:43:32","modified_gmt":"2025-08-26T18:43:32","slug":"recipe-gluten-free-crab-cakes","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-gluten-free-crab-cakes\/","title":{"rendered":"RECIPE: Gluten-Free Crab Cakes"},"content":{"rendered":"<p>Whether you&#8217;re gluten-free for medical or dietary reasons, there are lots of foods missed with this lifestyle. Chef Tori Sellon can relate! She particularly loved seafood and wine pairings, so she found a way to make crab cakes light and\u00a0crispy without using breadcrumbs or panko. This recipes goes perfectly with a white wine from our latest <a href=\"https:\/\/www.wtso.com\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=weeklytasting&amp;utm_content=recipe_139spanish\" target=\"_blank\" rel=\"noopener\">Weekly Tasting set<\/a>, <em>Wine, Elevated: A Taste of Northern Spain.<\/em>\u00a0<!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<p><strong>Crab Cakes<\/strong><\/p>\n<ul>\n<li>1 russet potato, peeled &amp; cut into chunks<\/li>\n<li>Kosher salt<\/li>\n<li>\u00bc cup parsley, minced<\/li>\n<li>3 green onions, finely chopped<\/li>\n<li>\u00bd tsp garlic<\/li>\n<li>1 tsp salt<\/li>\n<li>\u00bd tsp paprika<\/li>\n<li>\u00bc cup chickpea flour, plus dusting<\/li>\n<li>16 oz lump crab meat<\/li>\n<li>Avocado oil, for frying<\/li>\n<\/ul>\n<p><strong>Cajun Aioli<\/strong><\/p>\n<ul>\n<li>\u00bd cup mayonnaise<\/li>\n<li>\u00bc tsp lemon juice<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>2-4 tbsp capers<\/li>\n<li>1 tbsp Dijon mustard<\/li>\n<li>\u00bd tsp smoked paprika<\/li>\n<li>2 tsp hot sauce, or to taste<\/li>\n<li>\u00bc tsp garlic powder<\/li>\n<\/ul>\n<h2>Directions:<\/h2>\n<p><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;1. Place potatoes in medium pot of salt water and bring to a boil until tender. Drain, and roughly mash potatoes with a fork. \\n\\n2. In a large mixing bowl, add all the ingredients except the chickpea flour. Gently mix throughly. Add the chickpea flour and mix together well. Taste the mixture and adjust salt or spices. Shape the mixture into equal-sized patties to ensure they cook evenly.\\n\\n3. Heat 2 inches of oil in a high sided pan or dutch oven. Test temperature by putting a small amount of mixture into the oil and if it floats to the top right away, there's enough heat.\\n\\n4. Dust each crab cake in chickpea flour before frying. This helps them have a crispy outside crust. Gently fry 3-4 cakes at a time. Overcrowding will drop the temperature of the oil too low and they will not fry effectively.\\n\\n5. Fry each crab cake till they are golden. Turn and fry the other side until golden. Set fried cakes on a plate lined with paper towels.\\n\\n6. Make the aioli by mixing ingredients together in a small bowl until well combined.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:1049475,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:16777215},&quot;10&quot;:0,&quot;11&quot;:4,&quot;12&quot;:0,&quot;23&quot;:1}\">1. Place potatoes in medium pot of salt water and bring to a boil until tender. Drain, and roughly mash potatoes with a fork.<\/span><\/p>\n<p>2. In a large mixing bowl, add all the ingredients except the chickpea flour. Gently mix throughly. Add the chickpea flour and mix together well. Taste the mixture and adjust salt or spices. Shape the mixture into equal-sized patties to ensure they cook evenly.<\/p>\n<p>3. Heat 2 inches of oil in a high sided pan or dutch oven. Test temperature by putting a small amount of mixture into the oil and if it floats to the top right away, there&#8217;s enough heat.<\/p>\n<p>4. Dust each crab cake in chickpea flour before frying. This helps them have a crispy outside crust. Gently fry 3-4 cakes at a time. Overcrowding will drop the temperature of the oil too low and they will not fry effectively.<\/p>\n<p>5. Fry each crab cake till they are golden. Turn and fry the other side until golden. Set fried cakes on a plate lined with paper towels.<\/p>\n<p>6. Make the aioli by mixing ingredients together in a small bowl until well combined.<a href=\"https:\/\/www.airsubs.com\/pros\/chef-tori-bon-vivant\/schedule\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3979 size-full\" src=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg\" alt=\"Add Some Class to Your Kitchen with Chef Tori Sellon of Bon Vivant Cooking School &amp; Wine Education\" width=\"700\" height=\"325\" srcset=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg 700w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01-300x139.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n<p>Tori says don&#8217;t skimp out on making an aioli \u2014 and even explore swapping ingredeints or adding your own flavors! Add\u00a0freshness with herbs like dill or basil, or combine other flavorful sauces like Sriracha or harissa. This version&#8217;s crisp, zesty flavors from the lemon and capers will make a white wine pairing shine. Visit <a href=\"https:\/\/www.wtso.com\/weeklytasting?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=weeklytasting&amp;utm_content=recipe_139spanish\" target=\"_blank\" rel=\"noopener\">Weekly Tasting<\/a>\u00a0for even more food and wine pairings!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whether you&#8217;re gluten-free for medical or dietary reasons, there are lots of foods missed with this lifestyle. Chef Tori Sellon can relate! She particularly loved seafood and wine pairings, so she found a way to make crab cakes light and\u00a0crispy without using breadcrumbs or panko. This recipes goes perfectly with a white wine from our [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":4314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345,342],"tags":[],"class_list":["post-4311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Gluten-Free Crab Cakes - From The Vine<\/title>\n<meta name=\"description\" content=\"Chef Tori Sellon loves seafood and wine! 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