I have seen Lump Crab at the supermarket every time I go to buy fresh fish. I think about buying it, but then I never did until a few days ago. If you have a Whole Foods nearby, they sell it. Or if you have an HEB like we do in Austin, they have it also.
I said to myself, lets try to make Gluten Free Crab Cakes! It can’t be that tough and my new oven needs to be used anyways.
My husband kept reaching for more and said they tasted like a regular crab cakes, which is good when you are trying to replicate a recipe that was originally made with gluten in it!
RECIPE:
Makes approximately 10
3 slices gluten-free bread Try our Yucca Bread recipe in our blog or our Taro Bread recipe in our cookbook for purchase
1 teaspoon fresh sage leaves
1 teaspoon fresh thyme leaves with stems
1 Tablespoon fresh basil leaves
1 Tablespoon fresh oregano leaves
1/2 yellow medium onion, peeled and minced
Salt and ground black peeper to taste
1 pound crab meat, no shells
2 eggs
1/2 Tablespoon olive oil
1/2 teaspoon xanthan gumPreheat oven to Broil on High.
Food process bread until made into crumbs. Add sage, thyme, basil, oregano, onion, salt, and pepper. Process until blended.
In a large mixing bowl, place crab meat, eggs, oil, and xanthan gum. Mix together. Add the bread mixture to crab mixture and combine.Using a 1/4 dry cup, create compact patties and place them on a greased pan about 1 inch apart from each other. Cook for 10 minutes.
Remove from oven and allow to cool. Enjoy drizzled with balsamic vinegar and paired with quinoa.
