Abstract…..And An Amazing…..

…Gluten free crabcake recipe! Hub and I were so pleased with the way these babies turned out!

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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:

  1. 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.)
  2.  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.
  3. 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:

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Looking forward to a wonderful June week, and I hope all of you are too.   Peace and pure, painty goodness to you!   Bon appetit!  πŸ˜€

 

51 thoughts on “Abstract…..And An Amazing…..

    1. Thanks! I actually meant to put a note – we use J.O. seasoning, not Old Bay. It’s not nearly as salty, and we found out on one of our trips to the eastern shore that’s what all the seafood restaurants use! We love it! The only difference is the saltiness, really.

      Liked by 1 person

    1. Omg you of all people should try making mayo, Jodi. We bought some small wide mouth mason jars with lids. It tastes so wonderful, it’s a snap to make (10-15 mins tops) and you KNOW what’s in it. Oh and much less expensive!!

      Ok paleo Kitchenista – that’s a title I’ll accept. It’s challenging to make food people enjoy without gluten and dairy. I think I might share a recipe weekly. I have some really good ones from years of researching and testing. I hope you enjoy this. One other change I forgot to mention: We use J.O. seasoning. It’s less salty than Old Bay, and all the seafood restaurants on the eastern shore use it. We love it. But either one works! Oh and we added a couple tsps more of the JO as well. I need to edit this post.

      Liked by 2 people

      1. I can only imagine how challenging, but so rewarding when you succeed. We can all learn from eating healthier! That would be great if you share, and I can try and expand. Def will be trying mayo. Thanks for the inspiration – in the kitchen and art now!!! πŸ™‚

        Liked by 1 person

        1. It was so challenging at first that I was (frankly) overwhelmed. Well, not by having to get off gluten, but when I discovered corn…..it was quite depressing. Because it’s so pervasive….it changed my entire life. And not in a good way. I can’t really eat out at all anymore, and I used to love it. I have to take my food everywhere I go, because corn is in everything (and most people don’t even realize it, so you can’t depend on cooks or even chefs to know it’s there…) Yeah, so it pretty much drove me to art, as a way of dealing with all of those limitations. As you say though, when you do make something that tastes amazing, or finding cookbooks like Elana’s, for example……it just brightens everything. She probably saved my life. I’ve depended on her recipes countless times, and they never bomb on me like so many others. I really love her!

          Liked by 2 people

            1. Yeah, he’s been huge. He helps me make so much of my food, too…..I couldn’t do it without him, honestly. I’d be making food constantly. I wouldn’t have time for work, art, life, etc. He’s the best. Thanks, Jodi. You’re a kind, good-hearted woman. I’m happy to have met you here at WordPress. ❀

              Liked by 1 person

          1. corn, soy, wheat, yeast, additives, they are everywhere ….. what we buy now is not what our bodies are used to being able to digest and process. You must be a label reading whiz now too – or else, just make everything – from whole foods (just like gramma did, LOL)

            Liked by 1 person

            1. You’re so right, Debi. Do you have food intolerances too? I often think GMO foods cause a lot of these too (such as GMO corn, which IMO is the reason my body hates corn). You do wind up having to make everything and it can be daunting at times.

              Liked by 1 person

              1. I do now. used to have a cast iron stomach tho! Only eat whole foods, saves me grief. all the fake ingredients made my autoimmune kick up a ruckus. so no milk, dairy, soy, gluten, grains, legumes, …you get it… πŸ™‚ how bout you? how careful do you have to be?! one good thing is – we eat Healthier now πŸ™‚

                Liked by 1 person

                1. I follow the Paleo diet strictly due to gluten and corn, mainly. And the dr. told me to stay away from soy, as it’s inflammatory. I don’t tolerate any type of sweetener either. Sounds very similar!! I used to be able to eat everything, too! I think GMOs played a role with what happened to me. Gluten, too.

                  Liked by 1 person

                    1. my way around Fussing in The Kitchen: simply eat fresh unsullied food. no sauces, mixes, gravies. Eating fresh (avo, chicken, seafood, fruits, roasted veg.) no salt/no sugar. just the food itself. * Pain – was an Excellent Motivator. so, i don’t mind my diet so much now. dates, mangos, blueberries, pineapples are so Sweet now, they are my treats. + I can eat the 85% dark chocolate. LOL my husband could not live this way. … I HAVE To.

                      Liked by 1 person

    1. Wow, thank you, Victoria! It’s my dream to do beach art, actually. Wow, you made my day with this comment! I’m really drawn to water, waves, the beach, boats…..I’m going to be really focusing on these subjects in the coming weeks and months. I really appreciate your comment!

      Liked by 1 person

    1. Thanks, Kirk! It was completely amazing. I can highly recommend – and rice flour is so easy to find now at most major chains (such as Safeway, not sure if you have them in MN). Hub actually preferred these to the old glutened ones we used to eat.

      Liked by 1 person

  1. This recipe looks quite good. I may have to give it a try sometime, especially with your modifications.

    I’m not really the biggest fan of mayonnaise to begin with but maybe if I made my own it would be okay.

    Liked by 1 person

  2. Oh, so glad you shared your recipe! Your Crab Cakes look Delish, Laura! Could you tell me what is J.O. Seasoning? I try not to eat much Mayo because of calories. I will often substitute low fat plain Greek yogurt and/or lite sour cream. Nice to know how easy Mayo is to make from scratch. I also wonder if brown rice flour would work as well as the white? Will have to try it! 😊 sounds like you had a wonderful day! YAY! Pretty colors in your painting. πŸŽ¨πŸŒˆπŸ’œ

    Liked by 1 person

    1. J.O. is really similar to Old Bay seasoning. I bet you can find it on amazon, even if you can’t get it locally, Jill.

      After converting to the Paleo diet, I’m a strong believer in the carbs vs calories thing. I’ll never have to go on a diet again because of how I have to eat – that’s one good thing. It’s made a believer out of me, as I never really trusted those diets in the past. The idea is to eat the foods cavemen ate, to regain health, etc. I also think GMO food is geared to make us want to eat more of it. I lost weight getting off those too. We even got our cat off of Fancy Feast and he finally got back to a healthy weight also. I was always hungry on that stuff, and so was he lol!

      Re the flour, yes, the brown rice flour would work equally well. I’m out of that or I’d have used it. It’s only 1-2 T., depending on how much you need of it, so I don’t think it’s gonna make a huge difference which one you choose, in the scheme of it. I do think the brown rice flour is healthier than the white due to blood sugar issues.

      Good luck Jill, and I hope you love the recipe as much as we do! πŸ’œπŸ˜‰β­οΈ

      Liked by 1 person

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