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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.

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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
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon freshly ground ginger

Mix ingredients in a bowl and serve with crabcakes.

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In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement. If you wonder what it is made from, email or call and ask. I think its usually corn or potato Progresso is part of a large company. they would not label something gluten-free unless they know it is. Its a law in the US and Canada.

Progresso soup check the label on their gluten free products, modified food starch is not gluten free.

A recent issue of JAMA, the US Preventive Services Task Force (USPSTF) critically examines screening for celiac disease in asymptomatic adults, adolescents, and children. Celiac disease exhibits a broad spectrum of symptoms, from subtle or no symptoms to severe malabsorption. Celiac diagnoses have increased significantly over the past few decades, in part because of greater awareness, but possibly because of an actual increase in disease rates. Researchers estimate current rates of celiac disease at 0.71% among US adults, and 0.76% among US children. View the full article

I have notice that I am sick much less often.

Thanks everyone. I appreciate the answers. I'm waiting to hear back from her dr and then we will go from there. If the dr doesn't think the results show anything then I will get a second opinion thanks to everything that has been shared on here. I will make sure and not change her diet for now. I am planning on getting tested myself, I have had suspicions since last summer that I could have it. I have a form of autoimmune arthritis, just unclear exactly what it is at this time. I going to ask to be tested for celiac at my next appt though.