In addition to pizza and fried chicken, one of my other favorites that I can never order out again since having to go on a gluten-free diet is crab cakes. So here is my attempt at gluten-free crab cakes.
Ingredients
6 tablespoons coconut oil,* divided (virgin coconut oil will taste sweet, refined coconut oil will not -- your choice. I like it sweet!)
1 yellow onion, chopped
4 (6 ounce) cans of real crabmeat,** drained
1 egg
2 tablespoons mayonnaise
1 teaspoon dry mustard
1 teaspoon of paprika
4 tablespoons of crushed gluten-free crackers
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
2 tablespoons of chives, chopped
1 teaspoon of parsley (fresh or flakes)
a pinch of salt to taste
a pinch of ground black pepper to taste
1/2 tsp cayenne (optional)
hot sauce, to taste
1 cup gluten-free panko-style bread crumbs (if you can't find panko-style, regular gf bread crumbs will be fine -- you can always make your own bread crumbs from crushed, toasted gf bread)
* Coconut oil is much better for you than other oils and has numerous health benefits.
**Do not use imitation crab. It is not gluten free.
Directions
Heat 2 tablespoons oil in a skillet over high heat. Saute chopped onion briefly until tender; cool slightly.
Combine crabmeat, sauteed onions, egg, mayonnaise, dry mustard, paprika, crushed crackers, hot sauce, garlic powder, Old Bay seasoning, cayenne, salt and pepper. Form into 1/2 inch thick patties, no more than 2 inches in diameter.* Coat the patties with bread crumbs. Refrigerate patties for 1-2 hours, up to 24 hours, before frying.
Heat 4 tablespoons coconut oil in a skillet over medium high heat. Fry patties until golden brown on each side. Drain briefly on paper towels and serve hot.
* If you make the patties too big they will fall apart when you try to flip them. Remember gluten is what holds food together, so without it, there is really not much to keep it from falling apart.
For a simple sauce try mayonnaise and picante sauce. Or check out my shrimp sauce recipe in the previous blog.
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