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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."
-Zenna Schaffer, Author

The refrigerator light goes on...

I love crab cakes and the best have very little breading. Some folks use saltine crackers and others day old bread, but for this gluten free version the crumbled rice cakes work surprisingly well. They're actually better than the "regular" crab cakes.

Crab

Crabs are crustaceans in the same family as shrimp and lobster. They have five pairs of legs - the two front ones are the pincers or claws (where the best crab meat is).

When buying fresh crabs, only buy living whole crabs. If they are dead, don't buy them. If you buy frozen crabs, don't buy them if they have been thawed. Lump crab is whole pieces of crab claws and the white body meat. Flaked crab is the smaller bits of both dark and light meat from both the claws and the body of the crab. The former is tastier and makes the best crab cakes. Crab »


 

Gluten-Free Crab Cakes



Servings = 4 | Serving size =2 crab cakes

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Roasted Potatoes or Roasted Garlic Mashed Potatoes or Healthy French Fries

AND

Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad

1 lb lump crabmeat
1/2 plain brown rice cake (crumbled)
1/2 tsp Tabasco sauce
2 tsp Worcestershire sauce
1 Tbsp shallot (minced)
2 tsp Dijon mustard
1 large egg white
1 rib celery (diced)
1 Tbsp fresh lemon juice
2 Tbsp reduced-fat mayonnaise
1/8 tsp salt
fresh ground black pepper (to taste)
2 tsp extra virgin olive oil

Pick over crabmeat, removing any shell.

Break the rice cakes into small pieces about the size of grains of rice.

Fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.

Fold together gently until well blended. Try not to break up the crabmeat too much.

Form into 8 cakes and chill. This can be made up to 12 hours in advance.

Preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until browned. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes. Serve.

Nutrition Facts

Serving size = 2 crab cakes

Servings = 4

.

Amount Per Serving

Calories 156 Calories from Fat 43
  % Daily Value
Total Fat 4g 6%
    Saturated Fat g 2%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 89mg 29%
Sodium 515mg 19%
Total Carbohydrates 4g 1%
    Dietary Fiber 1g 2%
    Sugars 0g  
Protein 21g  
Vitamin A 4% Vitamin C 11%
Calcium 14% Iron 6%
Vitamin K 5 mcg Potassium 495 mg
Magnesium 46 mg

 

 

 
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