GLUTEN-FREE CRAB CAKES (serves 2 for full meal)
For those of us unfortunate souls who have become gluten-intolerant, missing the taste of crab cakes in restaurants who dilute their fresh crab with bread crumbs is a way of life. Living on the coast, as I do, I have slowly learned how to cope with this by substituting ingredients, and over several years have evolved this recipe:
—1/2 to ¾ pound of fresh crab
—potato flour (may substitute garbanzo flour)
—2 green onions, diced finely
—a small pinch of fresh cilantro, diced finely
—1/4 of a red bell pepper, diced finely
—optional: a tiny bit of grated fresh ginger root
—1/4 stick of butter
—1 egg, beaten
Mix the fresh crab with the green onions, cilantro and red bell pepper
in a mixing bowl with the beaten egg.
In a separate small pan, melt the better and mix with a tablespoon of
potato flour until it has “cooked” for one minute; try not to brown it. Add
this to the mixture in the bowl thoroughly.
Preheat a pan with olive oil and then form the crab mixture into small balls (about 2 inches in diameter) and dust the balls with additional potato flour on both sides, carefully placing them into the pan of heating olive oil
Flatten the crab balls in the pan and cook for 3-4 minutes on each side until
golden brown. Serve with a wedge of lemon.
For me, crab cakes are best when they are mostly crab, as in this recipe—-