Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Crab Cakes & Linguine With Wasabi-pea Sauce


sickchick

Recommended Posts

sickchick Community Regular

I miss Wasabi Peas! So I came up with this B)

Crab Cakes & Linguine with Wasabi-Pea Sauce

for Crab Cakes:

1 ts Dijon mustard (or champagne mustard if you can find it)

2 large organic eggs, beaten

2 tb organic mayonnaise (I make my own with olive oil)

1 ts fresh lemon juice

1 pound cooked crab meat, flaked

1/2 cup gluten-free bread crumbs, more as needed

Salt and pepper to taste

Butter or oil for frying

1 12-oz. package of your favorite gluten-free linquine

For Wasabi-Pea Sauce:

2 cups organic vegetable broth

2 cups fresh or frozen peas

1/4 c chopped yellow onion

2 tb prepared Wasabi paste

2 tb half & half or non-dairy gluten free cream

1 garlic clove, minced

salt & pepper, to taste

Preheat oven to 300F. (this will be to keep crab cakes warm while preparing the linguine & wasabi pea sauce)

In a medium mixing bowl add mustard, mayonnaise, beaten eggs, lemon juice, and bread crumbs. Incorporate with a fork, then gently add crab, salt & pepper and combine very gently so the crab doesn't break apart too bad.

In a 12" skillet add oil or butter, heat to medium, and when pan is hot, grab a wooden spoonful of crab mixture and drop it into the oil or butter. After about 60 seconds, gently press the top of the mixture to flatten, these should be about an inch and a half thick. After about 3 minutes using a spatula, flip the crabcake and let cook for another 3 minutes. Set on baking pan and repeat until you have used up all the crab mixture. Place cooked crabcakes in warm oven, and make the pasta.

In a medium sauce pan, heat vegetable broth, garlic and onion. Bring to boil, then add frozen peas and reduse to medium high and let reduce for about 15 minutes. (start cooking the linguine at this time.)

You want the peas & broth to reduce about 50%, then remove from heat, cool slightly, then using an immersion blender, puree. Add wasabi, creamer of choice and salt & pepper to taste. Add cooked & drained linguine and toss well.

Serve 2 crabcakes per plate with pile of wasabi-pea linguine.

This turned out so yummy.

I hope somebody tries it! ;)

lovelove

sickchick


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,371
    • Most Online (within 30 mins)
      7,748

    Carrie114
    Newest Member
    Carrie114
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Zuma888
      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
    • Zuma888
      Negative, although I had most of the symptoms of celiac disease. I now eat as if I had a diagnosis.
    • Winnie-Ther-Pooh
    • Scott Adams
      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
×
×
  • Create New...