Cooked sushi rice is the binder is these gluten-free, dairy-free, egg-free, crab cakes made without breadcrumbs. Serve these delicious crab cakes on top of a salad or as a stand-alone appetizer. JUMP TO RECIPE
I went to Baltimore recently for a family event and dined on the most mouth-watering crab cakes. They were so delicious that when I got home I was inspired to develop a crab cake recipe. I knew mine had to be a little different though, after all, there are a million recipes for crab cakes floating around the internet – no sense adding one more to the mix unless it offers something unique. Since just about every recipe for crab cakes calls for eggs and/or breadcrumbs as a binder, I thought it would be interesting to create a recipe that didn’t use either of these ingredients. After racking my brain for a while, I came up with the idea of using cooked sushi rice as the magic ingredient to bind everything together. Sushi Rice Crab Cakes with Egg-Free Avocado Lemon Aioli turned out even better than I expected!
Sushi Rice Crab Cakes with Egg-Free Avocado Lemon Aioli taste remarkably similar to classic crab cakes and are every bit as tasty but they’re gluten-free, dairy-free, egg-free, and contain no breadcrumbs – not even gluten-free breadcrumbs! The Egg-Free Avocado Lemon Aioli does double duty in this recipe serving as both an ingredient in the crab cakes and a healthy, delicious sauce with which to top them. Here again, I’m substituting an ingredient frequently found in crab cakes (mayonnaise) with other more wholesome foods as the aioli is nothing more than puréed avocado, along with avocado oil, lemon juice, Dijon mustard, and some seasoning.
The recipe for Sushi Rice Crab Cakes with Egg-Free Avocado Lemon Aioli calls for Worcestershire sauce. Be aware that not all Worcestershire sauce is gluten-free so be sure to use a brand that’s labeled as such if you adhere to a gluten-free diet. According to this article there are plenty of options. Sushi rice is widely available but if you have trouble finding it where you regularly shop, you can always purchase it on-line. I use and like a brand called Rice Select.
My favorite way to cook Sushi Rice Crab Cakes with Egg-Free Avocado Lemon Aioli is in a cast iron skillet but I’ve also made them in a non-stick electric frying pan like this one and that works just as well for getting a nice golden brown, crispy exterior on each cake. If you’d like to see more seafood recipes check out: Dump and Bake Parmesan Shrimp and Vegetable Casserole; 15 Minute Light and Lemony Shrimp Scampi Florentine; Black Rice Salmon Salad with Lemon Dijon Vinaigrette; Clean Tuna Salad on Gluten-Free Dill Crackers; Farro Salmon Salad; Honeybell Baked Shrimp; Lemony Shrimp with White Beans and Farro; Lobster Caesar Salad Supreme; SunGold Kiwi Shrimp Cocktail; and Lobster, Avocado, and Chickpea Salad with Lime Cilantro Vinaigrette
If you make Sushi Rice Crab Cakes with Egg Free Avocado Lemon Aioli don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 pound of crab meat
- ½ cup Avocado Lemon Aioli (recipe in notes)
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 1 cup cooked sushi rice, cooled (1/2 cup of uncooked sushi rice should yield about 1 cup of cooked sushi rice.)
- 1 small bunch scallions chopped (white and light green parts)
- 1 teaspoon salt
- ½ teaspoon pepper
- Zest of 1 lemon
- 3 tablespoons olive oil
- Combine all ingredients thoroughly except the olive oil.
- Shape into 8 patties about 2½ - 3 inches in diameter and refrigerate for a minimum of 30 minutes.
- Cook in olive oil 4-5 minutes per side over medium high heat in a well-seasoned cast iron pan or non-stick skillet until golden brown.
- Serve with the remaining Egg Free Avocado Lemon Aioli.
6-8 ounces avocado meat from 2 medium avocados that have been peeled and pitted
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/3 cup avocado oil
1/2 teaspoon salt
1/4 teaspoon pepper
Place all ingredients into the work bowl of a food processor and process until smooth and creamy.
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