I love crab cakes and hated the thought that I’d have to pass them up due to the whole “gluten free” thing! The tricky part was finding a cracker to replace the saltines that you’d normally use in crab cakes. For this, I’ve used rice crackers that I thought added a richer flavor to the cakes. Of course, if you don’t have to be gluten free, just use plain saltines instead.
- 1 pound lump crab
- 1/2 cup mayo
- 2 green onions, finely chopped
- 1/2 tsp Worcestershire sauce
- 1/2 tsp mustard powder
- 1 tsp zesty cajun seasoning
- 3/4 cup finely crushed rice crackers
- 1 tsp dried parsley
Combine all ingredients in a bowl being careful not to over mix or your lumps of crab will become shredded crab. Form into 8 patties and place in the fridge for at least 45 minutes.
While cakes are chillin’, make the red pepper sauce.
- 12 oz jarred roasted red peppers
- 3 cloves garlic
- 5 basil leaves
- 1 tbsp olive oil
- 1/2 tsp balsamic vinegar
Combine first 3 ingredients in a food processor and blend until smooth. Blend in oil and vinegar and set aside.
Preheat oven to 400 degrees.
Melt 1 tbsp butter and 1 tbsp olive in a skillet over medium-high heat. Brown cakes 4 at a time for 3 minutes per side until golden brown and transfer to a greased baking sheet. Bake 12 minutes just to finish off cooking the cakes.
To serve, spoon 3 to 4 tablespoons onto a plate and top with 2 crab cakes. I served mine with some rosemary and toasted almond green beans, and garlic mashed potatoes. Just wish I didn’t have to share!