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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