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Crab cakes are a popular appetizer that you’ll find at most seafood restaurants. Here’s a wheat-free version that’s so tasty you might even enjoy it as a light meal on its own.
Ingredients
- 1 tsp grapeseed oil
- 1 stalk celery, finely diced
- 1 small onion, finely diced
- 1 Tbsp fresh parsley, chopped
- 2 eggs
- 1 cup cooked brown rice
- 1 tsp wheat-free tamari sauce
- 1 tsp molasses
- 1/2 tsp vinegar or lemon juice
- 1 tsp dry mustard
- 1/2 tsp sea salt
- 12 oz flaked crabmeat, canned, rinsed, drained
1) In a large frying pan, heat oil over medium heat. Add celery, onion, and parsley, stirring 5 minutes until tender.
2) As vegetables are cooking, crack eggs into a medium mixing bowl. Beat until smooth. Mix in remaining ingredients. Add cooked vegetables to egg and rice mixture. Add crabmeat and mix well.
3) Heat a generously oiled large frying pan over medium heat.
4) Form crab mixture into patties by pressing into a 1/3 cup (185ml) measuring cup. Lightly squeeze out excess liquid, leaving patties moist. Tap patty out into frying pan, and press down gently to ensure good contact with the cooking surface. Repeat, leaving space between patties.
5) Fry patties 1-2 minutes per side until cooked through and browned. Serve alone, with mayonnaise, or with hummus to dip.
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