Ahh, there’s something about serving crab cakes that usually means there’s something special to celebrate. And those that need to follow a gluten-free diet can certainly celebrate with this recipe from dietitian Gretchen Brown.
Gretchen is an amazing recipe developer and food photographer (you must check out her blog Kumquat – be prepared to drool.) She also a Recipe ReDux member (yay) and new cookbook author! I was thrilled when she asked if I’d review her book. If you have any loved ones who are gluten-free but who also love to eat, Fast & Simple Gluten-Free: 30 Minutes or Less to Fresh & Classic Favorites would make a perfect holiday gift (see giveaway below!)
I really had a hard time narrowing down what I recipe I wanted to test. Even with Gretchen mentioning her favorites, I still couldn’t decide. Coconut, Banana & Macadamia Nut Pancakes? Mango Guacamole? Red Curry Chicken Soup? Triple Chocolate Fudge Brownies? I ended up just randomly opening the book and landed on page 56 – Classic Crab Cakes.
Since I don’t need to follow a gluten-free diet, I really take for granted all the staple dishes I don’t have to think twice about – crab cakes being a prime example. While the best crab cakes have limited fillers, you do need something to hold the cake together and the classic recipe uses some type of bread crumbs or crackers, usually made from wheat.
Gretchen’s recipe calls for gluten-free breadcrumbs and she suggested the Glutino brand, which are made from cornmeal – For these crab cakes, a little bit is added to the crab to make a binder while the rest is used as a coating. They really crisped up nicely during cooking.
Final result: thumbs up from me, my parents and even my husband (a.k.a. Mr. Picky.)