Gourmet Gluten-Free Crab Cakes with Lemongrass Aioli on Avocado Toast
This gourmet gluten-free crab cake recipe features a zesty lemongrass aioli and creamy avocado toast. A flavorful brunch option with mouthfeel, aroma, and plating appeal that is perfect for those following a gluten-free diet.
Allergens
Eggs, Gluten-Free Breadcrumbs, Mayonnaise (Egg), Fish (Crab)
Ingredients
- Gluten
- Free Breadcrumbs, Fresh Crab Meat, Eggs, Mayonnaise, Green Onions, Lemongrass, Lime Zest, Garlic, Smoked Paprika, Salt, Avocado, Gluten
- Free Bread, Butter, Garlic, Lemon Zest, and Parsley.
Instructions
- Combine gluten free breadcrumbs, fresh crab meat, eggs, mayonnaise, green onions, lemongrass, lime zest, garlic, smoked paprika, salt, avocado, gluten free bread, butter, garlic, lemon zest, and parsley in separate steps. Shape the mixture into cakes and pan fry until golden.
Chef’s Insight
For an added touch, pan-fry the crab cakes until golden brown and crispy on the outside while keeping a tender interior.
Notes
Use fresh crab meat for the best flavor and texture; Do not overcook the crab cakes to maintain their tenderness.