Crab Cakes

[Kasey'sMom]

I haven't made crab cakes since going gluten-free and I was wondering if anyone had a recipe that they'd be willing to share.

[Fiddle-Faddle]

I would just substitute instant mashed potato flakes for the bread crumbs. I think the fake crab (surimi) has wheat starch . Check the ingredients--you might have to use real crab. I make salmon cakes (however much leftover grilled salmon I have plus a beaten egg, Old Bay seasoning, and some potato flakes--mix it all together, make patties, roll in more potato flakes and fry!). You could use canned salmon or tuna, too.

[awesomeame]

here i made this one last week, it's awesome imho. when i do it again, i would double the salsa though, since i really liked it.

crab cakes with avocado salsa:

prep time 15 mins +30mins chilling

cookking time 6 mins

-2 eggs, lightly beaten

-340g (11oz) can crab meat, drained (i used four 120g cans, well drained)

-1 spring onion

-1 tablespoon mayonnaise (i used miracle whip calorie wise)

-2 teaspoons mild chilli sauce

-1-1/4cup bread crumbs (i used rice cakes and made them into powder using my blender, also i just added as required, it definitly wasn't 1-1/4 cups, as rice cake powder is more absorbent then regular bread crumbs)

-oil, for shallow frying (i used cold pressed olive oil)

-lime wedges, for serving (i just used lime juice)

avocado salsa:

-2 ripe roma tomatos, chopped (i removed the skin as well)

-1 small red onion, finely chopped

-1 large ripe avocado, diced

-1/4 cup lime juice

-1 teaspoon white granulated sugar

-2 tablespoons fresh cervil leaves (i didn't use this, don't like it)

1) combine the eggs, crab meat, spring onion, mayonnaise, mild chilli sauce, and breadcrumbs in a bowl and stir well. (you need to add enough rice cake powder so that the mixture doesn't fall apart when you make the paddies. it's just like making hamburgers)season, to taste with salt and ground black pepper if desired. (i put in a dash of each) using wet hands, form the crab mixture into 8 small paddies. cover and refridgerate for 30mins.

2) for the avocado salsa, put the tomato, onion, avocado, lime juice, chervil leaves and sugar in a bowl. toss gently to combine, add salt and black pepper if so desired. (i put in a dash of each)

3) heat the oil in a large heavy based pan to 350*F/180*C. cook crab cakes over **medium heat** for 6 minutes, or until golden brown on both sides. drain well on crumpled paper towels. serve the crab cakes with the bowl of avocado salsa and some lime wedges.

that's it, gluten, dairy free, and better then anything you'll find premade anywhere IMO. definitly one of my favorite recipes, enjoy!

--matt

[Kasey'sMom]

Wow, this sounds wonderful and I can't wait to try it!!

I ended up getting a small container of crab claw meat. From what I could tell all the fake crab did have wheat in it. The real crab wasn't that much more and I tend to like the real thing. I can't wait to fix it with fresh crab from the Outer Banks this summer as well. Crab Cakes are one of my favorites. I used a little of the crab mixed with cream cheese in sushi that I made the other night........

Thanks!!

[tiffjake]

I haven't made crab cakes since going gluten-free and I was wondering if anyone had a recipe that they'd be willing to share.

I use the recipe from the back of the Chick of the Sea crab pouch, and just sub gluten-free breadcrumbs (I just use a random gluten-free bread, since the texture and flavor wont really matter when you break it up and fry it). I think it is on their site, so it would be www and then chickenofhesea and then .com (I am breaking it up because I think the board will not let me post it all together.) It is easy and I like it a lot!

[TinkerbellSwt]

I finally got to make these crab cakes... they were absolutely wonderful! I went over my parents house to cook and they both loved them too! Thank you so much for the receipe

[cgilsing]

Crab cakes:

1 cup plain fat-free yogurt

1/4 cup finely chopped sweet onion

1/4 cup finely chopped red bell pepper

1/4 cup chopped fresh parsley

1 egg

1 tablespoon fresh lemon juice

1 teaspoon paprika

1 teaspoon prepared horseradish

1/2 teaspoon dried thyme

1/4 teaspoon salt

enough rice flour/potatoe flakes/gluten-free bread crumbs to make mixture hold together well

1 pound packaged crab meat (make sure it's the real thing)

2 teaspoons olive oil, divided (probably more)

Spread yogurt onto several layers of paper towels (, and cover with more paper towels. Let stand five minutes, and scrape into a bowl.

Combine yogurt cheese, onion, and next 10 ingredients (through flour/flakes/bread). Add crab; stir just until blended. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 teaspoon oil (that is what the recipe calls for, but I always use more oil) in a large nonstick skillet over medium-high heat. Add 6 patties; cook 3 minutes per side or until lightly browned. Remove from pan; cover and keep warm. Repeat procedure with remaining 1 teaspoon oil and 6 patties.