Crab Cakes

There are several foods that I have missed eating since going gluten-free four years ago, but I've got to admit crab cakes just wasn't one of them. I've been in restaurants with friends who've ordered great looking crab cakes and never even felt a twinge of jealousy, unlike (for example) when someone orders a oven-roasted pizza!

Then the other day I was looking through a seemingly bare pantry and came across a can of lump crap meat sitting next to my new package of Orgran All Purpose Crumbs and suddenly I realized that I hadn't had crab cakes in over 4 years. The GF bread (actually rice) crumbs were a gift from my mother who bought them in Buffalo, NY, and sent them to me after reading my Eggplant Parmesan posting about not being able to find any. (thanks Mom!)

After verifying that Old Bay seasoning is gluten-free I was off and had the crab cakes ready to fry in under ten minutes. I was a bit worried about them falling apart during cooking, but had no problems whatsoever. I guess between the mayonnaise, eggs and gf bread crumbs they had more than enough binding power to hold them through frying and then some. I'm happy to report that the crab cakes came out great, after eating these I can honestly say that the next time I'm out at a restaurant and see an order of crab cakes pass by I WILL be jealous!


Crab Cakes
Serves 2

Olive oil- enough to make a shallow coating on the bottom of your frying pan
4 oz lump crab meat
1/4 cup onion-chopped fine
1 stalk of celery- chopped fine
2 Tbsp mayonnaise
2 large eggs- beaten
1/2 cup GF bread crumbs
1 tsp dried parsley
1/2 tsp cayenne pepper
1 tsp Worcestershire sauce
2 tsp Old Bay Seasoning
Salt and fresh cracked pepper to taste
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• Heat a frying pan to medium high, coat the bottom of the pan with about 1/4 (or less) of olive oil
• Mix all of the ingredients together in a bowl
• Using your hands, roll the mixture in your hands and then press flat, making patties (makes 3 or 4 patties, depending the size)
• Fry the patties in the oil for 4-6 minutes on each side, or until golden brown
• Serve hot and enjoy!

Crab Cakes