We can never eat crab cakes because of the breading, but I love them. We haven’t eaten one in years, but recently, amazing Chef, Abbie accommodated me by making me gluten-free crab cakes. Thank you Chef Abbie! She has a wonderful restaurant in tucked away, but worthwhile to visit Cottonwood, AZ. We took a quick drive up to see our family that was visiting the Grand Canyon, and on the way down we met for a most wonderful day ending at Abbie’s. Our cousin, Rick Schwartz radio personality, treated us that night – thank you so much and it was so great to see you!! Next time we’ll see you in Moab. 🙂 Catch his show sometime.
Needless to say that night inspired me to come up with my own gluten-free crab cakes, and OMG, these are really good. Why did I not make these sooner?
- 240 grams of “real” crab meat (if you used canned, be sure to drain it very well)
- 1 tsp of organic dijon mustard
- 3 tbsp of Manioc flour (coarse, you’ll find this in the Asian market, we prefer Goya)
- 1 egg
- pinch of sea salt, I used pink Himalayan
- fresh cracked black pepper to taste
- tiny pinch of ground Coriander
- pinch of ground Cardamom
- 1/2 tsp Cayenne pepper
- 1/4 tsp Curry powder (Indian)
- 2 tsp rice vinegar
Whisk the egg first till a little frothy, then add all other ingredients. Whisking it all very well, and then blending it in to the crab meat ensuring that all ingredients mix seamlessly with the crab. With a tablespoon spoon out a perfect little pile with which you’ll make a little medallions. You could make these into two or four cakes, but in this recipe, we’re featuring these as an amazing appetizer. You decide.
Chill these medallions for an hour and then get a pan hot with ghee and cook them for about 5 – 7 minutes depending on your pan and stove.
These are really good, you should give these a try – you’ll be sure to amaze your dinner guests, or surprise your spouse for a weekend afternoon goody with some of your favorite white wine.
Love to eat – Love life!