Recently, I’ve been craving crab cakes, but could never order them at a restaurant – they coat them in flour! So, here is a quick and easy recipe for a summer favorite:
12 oz. crabmeat, picked free of shells (canned meat works well for this)
1/3 cup crushed crackers (recommended: Multi-grain Glutino crackers)
3 green onions (green and white parts), finely chopped (I ended up using chives
from the garden, as I didn’t have any green onions)
1/2 cup finely chopped bell pepper (I substituted a dash of crushed red pepper)
1/4 cup GF mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced (optional)
1/4 teaspoon garlic powder (or 4 garlic cloves)
1 teaspoon salt
Dash cayenne pepper
GF Flour, for dusting
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce. Makes approximately 6 patties.
I served the patties with herb-roasted red potatoes (previous post). Jacob made a tartar sauce with Annie’s Cowgirl Ranch dressing and relish. It added a nice kick to the patties.
Weight Watchers points (3 patties with herb roasted red potatoes): 18 points
Meal Cost: Approximately $5.50