Gluten-Free Crab Cake Waffle

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Prep Time: 10min | Servings: 2 Servings

Enjoy a playful twist on brunch with these Gluten‑Free Crab Cake Waffles, where flavorful crab cakes are crisped in a waffle iron and topped with sweet bacon, scallions, pickled peppers, and maple syrup for a uniquely savory-sweet seafood breakfast.

  • 2 Gluten Free Crab Cakes
  • 4 slices Bacon, cooked and coarsely chopped
  • 2 tbsp Green onion, chopped
  • 2 tbsp Sweety Drop Peppers
  • 1/4 cup Maple Syrup
  • 1/4 cup Gribiche sauce or Tartar sauce

Gribiche Sauce

  • 3 Egg Yolks
  • 1 Garlic Clove
  • 1 tbsp Lemon Juice
  • 1/2 cup Olive Oil
  • 1 Small shallot, minced
  • 2 tsp Fresh Parsley, finely chopped
  • 1 tbsp Cornichons (or pickles), finely chopped.
  • 1 tsp Capers, minced
  • 1 tsp Tarragon, finely chopped
  • 1 Hard boiled egg
  • Salt and pepper to taste

  • Thaw two gluten‑free crab cakes

  • Cook and chop bacon

  • Chop scallions and pickled peppers

  • Prepare waffle iron and warm it up

  • Heat the waffle iron to medium-high.

  • Place one thawed crab cake in the center of the waffle iron and close gently; allow it to flatten slightly.

  • Cook for 4–5 minutes, until the waffle surface is golden brown and crisp.

  • Remove the waffle crab cake and keep warm; repeat with the second crab cake.

  • To serve, top each waffle-crab cake with chopped bacon, scallions, and sweet pickled peppers.

  • Drizzle with maple syrup and offer gribiche or tartar sauce on the side if desired.