Cilantro Ginger Crab Cakes with a creamy lemon butter sauce. One bite of these tender gluten free crab cakes and you'll never settle for dry and boring again.
Ingredients
Cilantro Ginger Crab Cakes
- 4 tbsp butter sub dairy-free if needed
- ⅓ cup red onion chopped fine
- ¼ cup dry sherry
- 2 tbsp fresh ginger peeled & chopped fine
- Juice from one lemon + zest ~⅛ cup
- 1 large egg beaten
- ½ cup fresh cilantro chopped
- ¼ cup cassava flour
- 1 lb jumbo lump crab meat
Lemon Butter Sauce
- 4 tbsp butter sub dairy-free if needed
- 1 tbsp cassava flour
- 1 cup vegetable stock
- Juice from one lemon + zest ~⅛ cup
- 2 tbsp dry sherry
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- In a medium skillet, melt butter for crab cakes and cook chopped red onion until clear, ~2-3 minutes.
- Remove from heat and add sherry and ginger to hot mixture, followed by lemon juice and zest. Move to a large mixing bowl and allow to cool to room temperature.
- Once cool, add egg, chopped cilantro, cassava flour, and crab and combine gently. Let mixture sit for 20 minutes in the fridge.
- Preheat oven to 425F and line a baking tray with parchment paper. While mixture is resting in fridge, get started on making your sauce.
- Melt butter in small saucepan until milk solids start to brown. Stir in cassava flour and whisk for 1-2 minutes until well combined. Add dry sherry, lemon juice and zest, vegetable stock, salt, pepper.
- Bring sauce to a boil, stirring as needed. Let sauce simmer for 10-15 minutes, or until sauce has thickened to desired consistency. Set aside and keep warm.
- After 20 minutes, remove crab cake mixture from fridge and form 8-9 crab cakes (~⅓ cup) and arrange on the parchment lined baking tray. Coat the top of each crab cake with olive oil or preferred spray oil.
- Bake for 20 minutes at 425F, or until tops of crab cakes are slightly browned. Serve warm with lemon sauce and enjoy!
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