Oh, how I love these crispy crab cakes! Crunchy on the outside, tender on the inside, they’re bursting with buttery, savory flavor from sautéed shallots that complement, rather than overwhelm, the delicious crab. Don’t look for any bits of pimento here, because there are none. I’m firmly in the camp that believes crab cakes shouldn’t be chunky. As a bonus, these are gluten free, using oats instead of bread crumbs. (Make sure to use gluten-free oats, if needed.)
I used to make a version of these crab cakes when my kids were little, and my family would devour them. I don’t know why I stopped preparing them at home, but whenever I eat out, I have to investigate whether the crab cakes are made the way I like them. (Sorry to every server I’ve interrogated over the years.)
While I’ve often been disappointed by restaurant crab cakes, I was blown away by the ones featured at an unassuming local bar during Lent. (They were so good, I felt like I was indulging myself rather than sacrificing by skipping meat.) I decided then and there I needed to revisit my crab cake recipe.
It’s taken me awhile, but I finally got to work tweaking and testing this week. My hubby was practically tripping over himself running to the stove every time I called him to give the next iteration a try. (Poor guy. I’ll pass along your thanks for his contribution to this important cause.)
We’re very, very pleased with the results. If you love crab, you’ve got to try these!
(Recipe Source: Cooking with Mamma C)