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  GLUTEN FREE CRAB CAKES

September 18, 2017



• 1-pound lump crabmeat
• 1 tablespoons mayonnaise
• 1 1/3 tablespoon of rice cracker crumbs
• 1 large egg, beaten
• 2 tablespoons mustard
• Sriracha according to your palette
• Himalayan salt and freshly ground white pepper

Pick through the crab meat removing any residue of shells. This will also allow the meat to be shredded and easier to mix. Mix together the beaten egg, mayo, mustard and sriracha sauce. Add the mixture to the crab meat and gently add in the crackers. Season with salt and pepper. Mix well
Shape into patties, approximately four and chill for at least one hour before cooking.
Pre-heat oven to 350 degrees, place cakes on a parchment lined pan and cook for 10-12 minutes. Turn the oven to broil and continue to cook for an additional 5 minutes until the cakes are lightly golden brown.

Instead of serving with the usual tartar sauce try a horseradish mustard mayo along with zucchini noodles. What makes this gluten free is the use of rice crackers instead of wheat.

 

 

 

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