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    Scott Adams

    Crab Cakes (Gluten-Free)

    Scott Adams

    By Scott Adams •

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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Phyllis Chinn.


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    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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    Guest Kevin Baker

    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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  • About Me

    Scott Adams

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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