I’m pretty sure these are the best crab cakes you’ll ever taste….and you’d never know they were gluten free! I discovered Udi’s Bagels when I went gluten free a couple years ago– they taste like the real deal– thick and crunchy when toasted— not that “it sure tastes gluten-free” kinda bite.
In my Killer Chili Garlic Crab Cake recipe, I fold in breadcrumbs and also coat the outside of the crab cake with bread crumbs for added crunch factor. All you do is dice up the bag of Udi’s plain bagels (they’re in the freezer section of the grocery store, so let them defrost first) melt a stick of butter, drench the bread crumbs in the butter, spread on a rimmed baking sheet and sprinkle with garlic salt. Bake at 350 for 20-25 minutes until lightly browned.
Then, just take the crunchy breadcrumbs and pulse in the food processor until they are fine. Use that gluten free goodness in the recipe as directed….Your guests will totally be stunned that not only are crab cakes THIS delish, but they’re gluten free too!
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