Crab Cakes

[balanc]

Is there anyone out there on the eastern shore of Maryland, Delaware or Virginia

who can tell me how to make crab cakes that stick together? I am from Maryland, now a resident of Washington state, and I miss my crab cakes. I can now buy the lump crab meat of Phillips here at Costco. I have tried twice. The first time I used bread crumbs from bean flour, and it was a disaster (the bread crumbs were the prevalent taste, and they completely fell apart). The second time was a lot better when I used gluten-free french bread crumbs, but they still fell apart a little. Any suggestions how to make them stick together would be greatly appreciated!

Flo from Washington

[tarnalberry]

enough egg? I recall reading somewhere that you add egg to help keep them sticking together...

[kejohe]

Here is a recipe that I pulled from the Open Original Shared Link website. I have never tried to make these, but I have a friend who has and she said they were fantastic. She did mention that she added some minced roasted red bell pepper. It's not exactly low fat, but hey... are crab cakes ever low fat? Enjoy!

Maryland Style

Crab Cakes

Ingredients:

1 lb. cooked/cleaned crab meat

3 oz. pork rind crumbs

1/2 cup minced scallions

1/4 cup cream

2 Tablespoons + 2 teaspoons mayonnaise

1 Tablespoon + 1 teaspoon butter

2 Tablespoons fresh minced parsley

1/2 teaspoon salt

1/4 teaspoon white pepper

3 teaspoons Atkins Bake Mix (or Soya Powder)

2 1/2 cups mixed green lettuce leaves

In large bowl, combine crab meat, pork rind crumbs, scallions, cream, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; refrigerate 1 hour. On sheet of wax paper, spread Atkins mix (or Soya Powder); lightly dust each cake on both sides. In large skillet, melt butter, cook crab cakes 4-5 minutes on each sides, until golden-brown and crispy. Line serving platter with greens; arrange crab cakes on top.

Makes 8 crab cakes. 3.5 carbs per crab cake.

[Guest Florida Jean]

Yes, please use egg to hold it together. It's been ages since I made them, but

if you use your regular gluten-free white bread and break into small pieces, it should work.

I always fry up some onion and green pepper to add to it with the egg.

Also, adding some Old Bay Seasoning gives you more of the Maryland "taste" to crab cakes, I think.

I shred zucchini and drain well and use this instead of crab at times to make "artificial" crab cakes. Using the Old Bay makes it taste very near the crab cakes.

Hope it works for you!

Jean

[dkmb]

I haven't tried it, but I have seen recipes for crab cakes with cereals used instead of bread, so if you try the above suggestions which sound great and you still have problems you might try a crushed gluten-free cereal to help bind it together.

DK

[Kim]

I made delicious gluten-free crabcakes -- a combination of egg and mayo helped hold together. They didn't fall apart at all and tasted just like "regular" crabcakes. Good luck. Kim.

[balanc]

Thank you all for your advice on crab cakes. I used the recipe on the Old Bay seasoning can, except I used gluten-free bread crumbs instead of breaking white gluten-free bread into small pieces and moistening with milk. I am going to try that the next time, and I am also going to try the recipe with the bacon rinds - never heard of that one before, but am excited about trying it. Thanks again.

Flo