Tuesday, August 17, 2010

Gluten Free Crab Cakes

Crab cakes are an easy, summer meal that are festive and special. This recipe is adapted from Shirley Phillips' Crab Cake Recipe on the package of Phillips Crab. I used Shar Table Crackers to make bread crumbs. Kids are much more likely to try these if you call them "Crabby Patties" and tell them it is like a fish stick.

1 lb. Phillips Crab Meat
1 egg
2 tsp Worcestire Sauce
1/4 tsp dry mustard
2 Tablespoons mayonnaise
1 teaspoon lemon juice
1 Tablespoon olive oil
1 tsp chopped parsley
1/4 tsp onion or garlic salt
1/2 cup bread crumbs (Shar Table Crackers ground up in mini cuisinart until fine crumbs)

Combine all ingredients except crab meat. Gently fold in crab meat. Shape into ten 3 inch crab cakes. Pan fry until golden brown in olive oil. Serves 5 people.


Joanna said...

I'm happy you found a way to adjust my grandmother's crab cake recipe to fit the needs of your family and the needs of your readers! All the best,
Joanna Phillips

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