Crab Cakes (Gluten-free)
On the coast of Maine we are fortunate to have a supply of fresh fish, but these would be tasty with frozen or canned crab meat. When I made them I didn’t have the Old Bay spice the recipe calls for, so I Googled the name of the spice, found the ingredients and added them. However, I did not have celery seed or salt so I chopped some celery and added it.
1 lb. crab meat
16 gluten-free rice crackers or 4 large Glutino gluten-free table crackers, crushed with a rolling-pin or in a food processor
Mix together the following ingredients:
2 tablespoon gluten-free mayonnaise (I use about 1 ½).
1 tablespoon mustard
1 tablespoon dry mustard
1 egg, beaten
1 tablespoon Old Bay Seasoning
Substitution for Old Bay Seasoning — a dash of red pepper, pinch of paprika, ¼ teaspoon celery seed, sprinkle of salt
1/4 teaspoon black pepper or to taste
Optional: 1 stalk celery, finely chopped
Fold crab meat and crackers into egg mixture. Let dry mixture absorb wet mixture for about one half hour in the refrigerator.
With your hands shape mixture into patties. I usually make 16 small patties — about 4 per person.
Heat olive oil, or melt butter in a fry pan. Add patties, cook over medium heat until golden on both sides, 8 – 10 minutes.
Serve with cocktail sauce on the side or lemon slices.
This recipe comes from my friend Gail Isaacson — the lady who introduced microwave heating pads to me.