I love me some crabcakes! They are kind of the best of junk food mixed up with decadent gourmet. Basically, I am a seafood junkie who has to get her fix of shellfish on a pretty routine basis. If you scroll around on our Mmmmondays much, you will notice I eat an exorbitant amount of sushi and oysters. Yep, I am that girl. However, there are times that a slightly greasy, crispy and hot crab cake is all that I crave. YUM. The bummer news, is that my wheat intolerance has had me avoiding crab cakes at every restaurant like the Black Plague. Sigh….
Finally, my cravings took over and I decided to bust some out of my own at home. I think that is my favorite part about cooking from home…I can control the ingredients that go into making my scrumptious hankerings! So, why not substitute in some rice crackers for the usual Panko breadcrumbs? Worth a shot!
Gluten Free Crab Cakes
1 large can of fresh crab lump meat (in the refrigerated section of market)
1/4 cup of mayonnaise
3 scallions, minced
1/2 cup of crushed rice crackers (if you are truly GF read labels to avoid soy sauce, these were from Trader Joe’s and seasoned with Tamari)
an extra 1/2 cup of crushed riced crackers to coat cakes
salt and pepper to taste
1/4 cup of mayonnaise
1/4 cup of dijon mustard
a squeeze of lemon
First step is to grind up the rice crackers to make your GF “panko”
Combine the lump meat, the egg, the “panko,” the mayonnaise and scallions. Give the mix a good pinch of salt, a solid crack of pepper and mix away!
Forming patties, gently dust them with some more “panko” for a crumb crust and place your cakes in a heated skillet with some olive oil.
You are looking for a golden exterior with a subtle crunch. Yum!
Time for some sauce!
Simply mix the dijon and mayonnaise with a good squeeze of lemon.
I chose to serve mine hot on a bed of pretty microgreens…I loved the purple!
Just give your lovelies a little dusting of paprika for color and a hint of smokiness.
Quite genuinely a gorgeous lunch! And even Sam, my little Italian girl who loves her bread n’ pasta, loved this gluten free treat!
Bon apetit and happy Saturday!
Photos Credit to: Jessica Helton