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Crab Cakes (Gluten-Free)

This recipe comes to us from Phyllis Chinn.

2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - its wonderful + extra 2 eggs
Crumbled smoked bacon (leave it out if you like)
1/8 teaspoons cayenne
¼ teaspoons dry mustard
2 - 3 Tbsp cream
2 teaspoons lemon juice
¼ teaspoons Cajun spice
salt
pepper

Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels.

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1 Response:

 
Kevin Baker
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
06 Dec 2010 4:12:31 PM PST
Well, it sounds like it could be tasty, but some of the ingredients don't have portion amounts listed, and I can't tell where to add the eggs. Are they only for the Bette Hagman recipe, or are they supposed to be added in no matter what kind of bread you are using?




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