Sunday, September 16, 2012

Absolutely Awesomely Free Crabcakes

Here is my recipe for Gluten Free Crab cakes. 
It makes 4 large crab cakes.   (We ate the other two! LOL!)

Prep Time: 1 hr 10 min
Cook Time: 5 min

Ingredients: (Note: fresh is better than dried if you have it)
(To make it dairy free substitute eggs for 1tsp of chia or flax meal in 3 tbsps of warm water. Stir then let sit for 2 min until it get sticky.  Use 1/2 a banana or 1/2 an avocado to substitute for the yogurt.)

1 tblsp of dried chives
1 egg and 1 egg white  (chia or flax meal)
1 tblsp of greek yogurt (banana or avocado)
1 tsp garlic powder 
2 tsp dijon mustard
2 tsp Old Bay seasoning or 1tsp paprika/1 tsp cayenne pepper
1 cup organic oatmeal
15 oz of lump crab meat
1 tblsp coconut oil


Combine the chives, eggs, garlic, mustard and seasoning with a whisk.  Break up the crab meat into the egg mixture and coat it well.  Add the oatmeal 1/4 cup at a time until you can form patties. 
Place the patties on a plate and refrigerate for 1 hour.

When you are ready to cook, heat  a pan and drop in 1 tblsp of coconut oil. Drop a small crumb of crab cake into the oil.  If it sizzle around the edges the oil is ready. 
Use a spatula and place the crab cake in the pan.  Cook on one side about 3 min or until golden brown.  Then flip and cook for 2 more minutes.

Place on a plate with a paper towel to absorb any excess oil.  Enjoy!

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