…Gluten free crabcake recipe! Hub and I were so pleased with the way these babies turned out!
The recipe link is here: http://taste.fourseasons.com/recipe/gluten-free-crab-cakes/
We are native Marylanders, and Hub said this is the best crab cake he’s ever had, with or without gluten! Pretty high praise, coming from a guy who loves crab cakes, and has had his fair share over the years. I only had a few bites myself (I prefer to pick the crabs and eat the meat right outta the shell), but man, I have to say…..these are definitely winners.
You can make this recipe as shown, but here are a few notes you might find helpful:
- This recipe calls for one cup of mayonnaise. You can find gluten-free mayo out there, no problem. However, I have to be gluten and corn free, so I follow the Paleo diet. I’ve not been able to find a corn-free prepared mayo that I’m happy with, so I make my own. Before I went gluten-free, just the thought of making my own mayo would have been enough to make me tremble. But thanks to Elana Amsterdam of Elana’s Pantry, I have an extremely easy recipe for wonderful, inexpensive, gluten, corn and GMO (genetically modified organism) free mayonnaise. And is it tasty! This comes from Elana’s book “Paleo Cooking from Elana’s Pantry” (I did make one minor change): In a high-powered blender or food processor, blend 1 egg, 1 T. lemon juice and 1/4 tsp. sea salt until smooth, about 10 seconds. Place 1 cup of extra light olive oil (must be extra light, or the flavor will be too strong and the mayo will be bitter) in a liquid measuring cup with a spout. With the blender/processor running, slowly pour the olive oil in a fine stream. Continue blending until mixture thickens to the consistency of mayo. Use right away, or store in a glass jar in the fridge for up to a couple of weeks. Makes 1 cup of mayo. (The expiration date of the egg you used is the exp. date of the mayo – but sometimes the mayo won’t last that long. Two weeks is a pretty good guideline. It doesn’t take long to use 1 c. of mayo.)
- The recipe also calls for Gillian’s gluten-free breadcrumbs. I did not have any on hand (I’ve never used it), so I checked out the ingredients. It’s pretty much rice flour. I used plain old white rice flour (Bob’s Red Mill is the brand I use) and it turned out great.
- We use J.O. Seasoning instead of Old Bay. We used about a tablespoon instead of the teaspoon this recipe calls for. I know, *gasp* coming from a native Marylander right? When I started having lots of food sensitivity issues, we were asking at the seafood markets what they used to steam their seafood, and they all told us they use J.O. It’s not as salty as Old Bay, and it’s much better, in our opinion. But Old Bay is great too, particularly if you like more salt.
Now for the artwork! As it turned out, I did not have time for art today, but I had an abstract watercolor scene in my art journal (not on watercolor paper). Here it is:
Looking forward to a wonderful June week, and I hope all of you are too. Peace and pure, painty goodness to you! Bon appetit! 😀