I LOVE Crab. I could eat crab any way it comes. I usually buy snow crab legs when I go to the grocery store to eat as a treat for myself. When we worked in Virginia, I had a crab trap that I kept in the water all the time. Every day after work I went down to the river and emptied my trap, and cooked up a steamed crab or two. I was in heaven, because I could get crabs for free like that!
Yesterday we had to go to town. While we were there, there was a guy selling seafood out of the back of his pick-up truck. I bought some shrimp and some lump crab meat. I knew I would make some crab cakes with the crab meat, even though I have never made any before. I searched around on the internet and looked at several recipes, then came up with my own:
Gluten Free Crab Cakes
1/2 yellow onion, chopped fine
2 celery stalks, chopped fine
3 garlic cloves, chopped fine
2 tablespoons butter
1 tablespoon mayonaise
1 tablespoon gluten free Worchestershire sauce
1 teaspoon dry mustard
1/2 teaspoon cayene pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup gluten free bread crumbs (I used Hol-Grain Brown Rice Bread Crumbs)
16 oz lump crab meat
1/4 cup olive oil
Melt the butter in a large skillet. When it is hot, add the chopped celery, onion, and garlic and sautee until the onions are clear. Put the sauteed vegetables in a mixing bowl. Add all the rest of the ingredients, and mix well. Put the olive oil in the skillet. While the olive oil is heating, pat a handful of the crab mixture into a pattie, but don’t mash it to hard together. Place in hot oil. Fry until browned on one side, then turn over and brown the other side.
I served mine with steamed brussels sprouts and potato cakes. And they are delicious!