So I know last time I asked you if you were annoyed that I'm always double posting here and on Yammie's Noshery. Well, the polls are in and only a few of you are really annoyed, so... get over it. HA.
Well, today we're making crab cakes using gluten free cornbread instead of breadcrumbs. Feel free to use gluten free breadcrumbs if you want or try leaving the crumbs out altogether. They might not stick together as well, but that way they could be paleo if that's your thing. Let me know if you try them that way and they work.
6 oz. fancy lump crab meat, drained
6 oz. fancy white crab meat, drained
1 beaten egg
1/2 cup chopped red bell pepper
1/2 cup chopped green onion
1/4 cup chopped white onion
1 small clove minced garic
1 tablespoon fresh parsley, finely chopped
1/4 cup real mayonnaise
1/2 teaspoon prepared horseradish
1/2 teaspoon yellow mustard
1/8 teaspoon dried dill
1/4 teaspoon paprika
1/2 teaspoon cajun seasoning
1/4 teaspoon old bay seasoning
A few shakes of hot sauce (optional)
1/4 cup cornbread crumbs (breadcrumbs would also work)
A few tablespoons of light olive oil for frying
Remoulade sauce, lemon wedges, chopped red bell peppers, and chopped green onions for garnish.
Combine all the ingredients for the crab cakes and gently stir together. Form into small patties (the smaller they are, they easier they'll be to flip) and fry in a few tablespoons of oil on about medium heat. Flip them very carefully once the bottom is browned. Continue to cook until the other side is browned. Serve with remoulade and lemon wedges and garnish with more chopped red bell peppers and green onions if desired.
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