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  • Jefferson Adams
    Jefferson Adams
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    Gluten-Free Crab Cakes with Ginger and Lime

    Celiac.com 02/25/2014 - Winter is crab season on the west coast. I'm a crab cake lover from way back, but they nearly always contain wheat flour, so I generally avoid them since going gluten-free.

    This simple gluten-free version combines fresh crab with ginger, lime and a dash of hot sauce to deliver a light, flavorful crab cake.

    Photo: CC--slettvetIngredients:
    • 8 ounces fresh lump crab meat, cleaned and free of any shell pieces
    • 4 small whole scallions, minced
    • 2 tablespoons cilantro, minced
    • 1 teaspoon freshly grated ginger root
    • 1 teaspoon finely grated lime zest
    • 1 teaspoon lime juice
    • ½ to 1 teaspoon sriracha, or any hot sauce of choice, to taste
    • 2 tablespoons mayonnaise
    • 2 tablespoons of crushed Rice Chex for crab mixture
    • ¾ cup of crushed Rice Chex for breading
    • ½ cup tapioca flour
    • 1 egg, beaten
    • 2 tablespoons olive oil
    • 1½ tablespoons butter
    • Lime wedges for garnish

    Directions:
    In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise.

    Stir in the crab meat and the Chex to combine. Cover with plastic wrap and chill for 1 to 2 hours.

    Using clean hands, roll the crab mix into 1-inch balls.

    Set out three bowls. Put tapioca flour in one bowl, the beaten egg in the second, and the crushed Rice Chex in the last bowl.

    For each crab ball, roll first in tapioca, then dip in beaten egg, then coat thoroughly with crushed Rice Chex, and transfer to a plate.

    Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Whisk in the butter.

    Once the butter foams up and melts, place the Chex-coated crab balls into the pan and press down gently with a wooden spatula.

    It is important to keep the oil hot, so do not crowd the pan. Cook the cakes in small batches as needed.

    Cook each cake one to two minutes, until underside is golden brown, then gently turn the crab cakes over and cook until golden brown on the other side.

    Transfer cooked cakes to a paper towel.

    Serve with lime or lemon wedges and cocktail sauce or wasabi aioli:

    Wasabi Aioli:

    • 1 cup mayonnaise
    • 2 tablespoons wasabi or prepared horseradish
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons grated lemon zest
    • â…› teaspoon freshly ground black pepper
    • â…› teaspoon freshly ground ginger

    Mix ingredients in a bowl and serve with crabcakes.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Destiny Stone
    So often I hear people asking how to make their own  healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest.
    Crunchy Nut Crackers
    Serving Size: Makes around 30-40 (depending on how the size of cracker you make.)
    Ingredients:

    2 cups mixed nuts of your choice: (cashew, almonds, pumpkin seeds and flax seeds work well) 1 egg 2 tbsp filtered water 1 1/8 tsp Himalayan salt Options: Top with sea salt, anise seeds, nigella seeds or some other seeds of your choice.To make:

    Preheat the oven at 360°F (180°C). Line two baking sheets with parchment papers. Grind nuts into a flour consistency in a blender or food processor (food processor usually works best).
    Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough. Divide the dough into two and place them directly on the parchment papers. Roll them out to two rectangles, about 0-1 inches thick. If the dough sticks to the rolling pin you could roll it with parchment paper covering the dough. Use a knife to cut them in slices or squares.  Spray some water on them and top with the seeds.
    Bake for about 10 minutes. Tip: Stay close and keep an eye on the oven, these crackers burn easily. Store them in jars or out in the open if you eat them within the first couple of days.

    Jefferson Adams
    Oats have traditionally been controversial in the celiac and gluten-free community. Though research is still not definitive, it appears that most people with celiac disease can in fact tolerate oats. Studies show that contamination is typically the issue so it’s important to check labels and look for “pure” oats, those which have not been tainted in harvesting or storage. In any case, this recipe is foolproof. I made several batches over the holidays as gifts. Nothing beats the phenomenal taste and texture of fresh-baked granola.
    Ingredients:
    3 cups gluten-free pure oats
    1 cup chopped pecans
    1 cup dried cranberries
    1 cup golden brown sugar, divided
    ½ cup maple syrup
    2 egg whites
    1 tablespoon maple extract
    2 teaspoons vanilla extract
    2 teaspoons cinnamon
    1 teaspoon allspice
    2 tablespoons melted butter
    Directions:
    Preheat oven to 325° F and position rack low in the oven. Line a baking sheet with parchment paper.
    Melt ½ cup sugar and syrup in a small pot then transfer to a large bowl. Whisk in egg whites, maple and vanilla extract and spices. Add oats, pecans and remaining sugar. Toss until well-coated.
    Brush lined baking sheet with melted butter. Spread mixture evenly over sheet. Bake for 30 minutes then carefully flip with a spatula. Sprinkle cranberries and bake for another 10-12 minutes, until dry. Cool completely before serving.


    Jefferson Adams
    As summer comes to an end, this fresh salad is a great way to capture the last of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.
    Ingredients:
    1 pint blueberries
    2-3 beets
    ½ cup plain yogurt
    Juice from 1 orange, divided
    ¼ cup feta cheese
    2 tablespoons olive oil
    2 teaspoons fresh lemon juice
    2 teaspoons fresh thyme, minced
    Salt and pepper to taste
    Directions:
    Preheat oven to 400°F.
    Remove the tops and roots of the beets and peel them. Cut beets into ½-inch chunks and spread out on a baking sheet. Toss with olive oil and thyme. Roast for 30-40 minutes, until tender.
    Remove from the oven and toss immediately with half of the orange juice, and season with salt and pepper. Set aside to cool.
    Meanwhile, in a medium bowl, combine yogurt, lemon juice, remaining orange juice and another pinch of pepper. Add blueberries and beets and toss until well-combined. Top with feta cheese and serve.


    Jefferson Adams
    Celiac.com 05/15/2014 - I’m a big salsa lover, and I love to make new salsa recipes and try them at home. When I get a good one, I like to incorporate it into my regular seasonal salsa rotation.
    This recipe blends avocado, cucumber, mango and tomato with just the right amount of onion, cilantro and jalapeño to deliver a delightful zesty fruit salsa that is sure to disappear quickly.
    Ingredients:
    3 yellow mangoes - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 1 cup diced tomatoes 1 avocado, peeled, seeded and diced 2 jalapeño peppers, seeded and finely chopped 1 large onion, finely diced 1 clove garlic, minced ⅓ cup chopped fresh cilantro zest and juice of 1 or 2 fresh limes, to taste salt and pepper to taste Directions:
    Stir together the mango, tomato, cucumber, jalapeño pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.
    Stir in avocado right before serving with warm tortilla chips.

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    In these cases, a person likely has or gluten sensitivity. ... safe for people with celiac disease if the oats have a certification that they are gluten-free. View the full article
    Did your doctor test you for celiac disease before advising a gluten free diet?  Celiac disease can be asymptomatic and it is commonly linked to Hashimoto’s and/or Type 1 Diabetes (same genes — just a “heads up”).  If clear of celiac disease the diet might be helpful, or consider the autoimmune Paleo diet which is also gluten free.  Scripps in San Diego did a study on Crohn’s and Ulcerative Colitis patients.  Small study but they achieved a 78% remission.  They are now testing Hashimoto’s patients. The gluten-free diet did eliminate my nodules and enlarged thyroid, but I still must take thyroid hormone replacement (have had Hashimoto’s for 20 years).  Not sure if it was the diet or because I treated my celiac disease.  Calm down one autoimmune disorder and the others calm down.  That is one of my theories.  Be on the look out for autoimmune gastritis as it is also linked to Hashimoto’s and I have that too.   So, please consider going back on gluten, get tested and then treat your Hashimoto’s with a diet.    
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