After I posted my What I Ate Wednesday post I realized I should probably post the recipe for the delicious crab cakes I featured! I hounded down my mom for the recipe (not really, she gave it quite willingly). The recipe is adapted from a recipe she found online. Her version is now totally gluten free. This recipe also cuts down on the filler breading and focuses more on the delicious crab!
My mom’s version is also quite a bit healthier than traditional crab cakes. First, she cuts out the butter and frying completely. I promise, you won’t miss it.
This version also uses canola mayonnaise instead of regular mayonnaise. Another healthy option is olive oil mayonnaise or vegan mayonnaise. I’ve used both of these occasionally and found them to work just as well. Trust me, if you like seafood, these crab cakes are easy and delicious!
Healthy Gluten Free Crab Cakes
Adapted from Lindachek’s recipe on Allrecipes.com
Prep time: 10 minutes
Cook time: 20 minutes
1 pound crabmeat
¼ cup and 2 tablespoons canola, olive oil, or vegan mayonnaise
2 tablespoons and 2 teaspoons lemon juice
1/3 cup gluten free bread crumbs
¼ teaspoon red pepper flakes
2 teaspoons Old Bay Seasoning
2 tablespoons minced green onions
In a bowl, mix your eggs, mayonnaise, lemon juice, red pepper flakes, Old Bay Seasoning, and minced green onions. Stir in the crabmeat. Now add in your bread crumbs and combine.
Form crab meat mixture into 8 patties. Place the patties on a baking sheet. Place under the broiler on high. Check the patties after about 9-10 minutes. When they are golden brown, flip and place back under broiler for another 9-10 minutes.
Serve alone or with your favorite tartar sauce. Enjoy!