Gluten-free crab cakes are scrumptious and simple to create using ready-made gluten-free crackers. Make large crab cakes being an entree or small-crab cakes for out-of-the-ordinary appetizers.
Ingredients
- 1 pound crab meat, preferably lump
- 1 finely diced small red or eco-friendly Bell pepper
- 1 finely diced small sweet yellow onion
- 2-3 minced large cloves garlic clove
- two tablespoons essential olive oil
- 15 coarsely crushed gluten-free crackers (I made use of Glutino Gluten-Free Vegetable Crackers with higher results)
- 1 large egg, gently beaten
- two tablespoons mayonnaise
- 1 tablespoon prepared (not dry) mustard
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 cup all-purpose gluten-free flour for dusting crab cakes before frying
- Pepper and salt to taste
- 1/2 teaspoon paprika (optional)
- 2-3 tablespoons essential olive oil for pan frying crab cakes
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Preparation
Saute minced pepper, onion and garlic clove in essential olive oil for around 4 minutes on medium heat. Don't brown. Place crackers inside a plastic bag and coarsely crush having a moving pin or round consuming glass.
Combine crab meat, sauteed vegetables, crushed crackers, egg, mayonnaise, mustard, Worcestershire sauce and Old Bay seasoning and completely match a sizable spatula.
Shape crab cakes. This recipe makes 6 large gluten-free crab cakes or about 18 appetizer, bite-sized crab cakes.
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Place gluten-free all-purpose flour inside a shallow dish. Add salt, pepper and paprika (optional) to taste. Dust each cake gently with flour and pan fry in essential olive oil over medium high temperature until golden brown on every side.
Indication: Always make certain your projects surfaces, utensils, pans and tools have the freedom of gluten. Always read trademarks. Manufacturers can alter product formulations without warning. While in doubt, don't buy or make use of a product before contacting the maker for verification the product is freed from gluten.