I was diagnosed with Celiac in May of 2013. That summer, just months after I found out, I went to spend a weekend at one of my bestie's houses in OCNJ. The trip gave me some anxiety due to my loss of control for every meal and the uneasiness of not knowing for sure that I'll be able to safely have something gluten free to eat, especially for something that was so relatively new to me.
I was pleasantly surprised though at just how accommodating and understanding her whole family was of my restrictions. They picked up a bunch of GF snacks for me to have, and introduced me to some new things that I now love. Helloooo rice cake with cream cheese and tomato!
For dinner one night, her mom whipped up crab cakes. She said it was the perfect recipe to make for me because anytime she made them, they were naturally gluten free! She used fresh crab, seasonings and crushed rice crackers (but you bet I still checked the ingredient list just for my own peace of mind!) to bind it all together. I was blown away at the simplicity of the dish, but couldn't believe how delicious they were.
I never took it upon myself to make it at home, but over the years, my mom was constantly talking about her homemade crab cakes, boasting about how easy they were to make and how fantastic they tasted each time.
I finally got hit with the crab cake fever and decided to try my hand at them. Best of all, my stepsister Molly was in town and played head chef for this experiment. And boy, were they a SUCCESS! Fresh ingredients, some of my favorite seasonings and fresh herbs, plus it's also so easy to make. Now that's my kind of recipe.
- 1 egg, beaten
- 1/2 cup gluten free panko bread crumbs
- 3 tablespoons scallions, diced
- 3 tablespoons fresh parsley, chopped finely
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 tsp lemon zest
- 1-1/2 teaspoons Old Bay seasoning
- 1 tsp stone ground mustard*
- 1 teaspoon Worcestershire sauce*
- 1-1/2 pounds of crab meat (claws & lump crab)
- 2-3 tbsp ghee for frying
- In a bowl, combine the egg, bread crumbs, scallions, parsley, mayonnaise, lemon juice, lemon zest, Old Bay seasoning, mustard and Worcestershire sauce.
- Add the crab meat, folding it in to the rest of the ingredients. The more gently you fold it in, the less the crab will break down.
- Take the mixture and form into patties that are about 1/4 inch thick and about the size of your palm. This should yield around 10 patties. Transfer to the fridge for 10 minutes (or up to 1 hour).
- Heat a fry pan to medium low . Add 1 tbsp of ghee. Once melted and pan is heated, add the crab cakes. You'll want to do this in batches as to not crowd the pan and drop the temperature. Once the bottom becomes golden (about 4-5 minutes), flip over and cook the other side for another 4-5 minutes.
- Continue this process until all patties are cooked, adding more ghee to the pan in between batches.
- Serve warm with a tangy slaw or crunchy salad. Enjoy!
*For any ingredients denoted with an asterisk, make sure to check the label and ensure they are gluten free!