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Gluten-Free Crabcakes

 
8/2/2010

Gluten-Free Crabcakes

Ingredients:

  • 1 egg
  • 3 T mayonnaise
  • 1 t dijon mustard
  • 1/4 cup finely chopped onion
  • 1/4 t pepper
  • 1/4 t dried tarragon or Old Bay Seasoning
  • 1/2 t Worcestershire sauce
  • 1 t salt
  • 3/4 cup Blue Diamond Pecan Crackers, finely crushed
  • 1 pound crab meat
  • Butter/oil. 

Directions:

In a large bowl, whisk together the egg, mayonnaise, mustard, onion, tarragon, Worcestershire sauce, pepper, and salt. Add the crab meat and 1/4 cup of the Blue Diamond Pecan Crackers, and toss the mixture gently. Spread the remaining crackers on a plate, form the crab mixture into eight to 10 patties, roughly 3/4-inch thick.  Coat the top and bottom of each patty carefully with the crackers, transferring the crabcakes as they are formed to a sheet of wax paper. Chill for 15-30 minutes.

In a large skillet, heat the butter/oil over moderately high heat. Sauté the crabcakes, in batches if necessary, for 1 to 2 minutes on each side, or until golden, transferring them as they are cooked to a heated platter.

 Serve the crabcakes with the lemon wedges, aoili or  tartar sauce.

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