Description
Classic crab cakes go gluten-free with cornmeal bread crumbs in this delicious and elegant recipe from cookbook author & dietitian Gretchen Brown.
Ingredients
Scale
- 2 tablespoons (12 g) chopped scallions
- 2 tablespoons (6 g) chopped parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 tablespoons (42 g) mayonnaise
- 1 tablespoon (11 g) Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 large egg
- 1 pound (455 g) lump crabmeat, drained and shell pieces removed
- 1 1/4 cup (145 g) gluten-free bread crumbs, such as Glutino, divided
- 1/2 cup (120 ml) olive oil, divided
- Lemon slices, for serving
Instructions
- Combine scallions, parsley, paprika, salt, cayenne pepper, mayonnaise, mustard, lemon juice and egg in a medium bowl. Stir in the crabmeat and 1/2 cup (60 g) bread crumbs. Shape the mixture into 8 equal patties. Dredge the patties in the remaining bread crumbs
- Heat 1/4 cup (60 ml) oil over medium-high heat in a large skillet. Add 4 crab cakes to the pan; cook for 3 minutes on each side or until browned. Remove from the pan and keep warm. Repeat with the remaining oil and crab cakes. Serve with lemon slices.
Notes
Reprinted with permission from Fast & Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic Favorites, by Gretchen F. Brown, copyright 2012. Published by Fair Winds Press.