Gluten Free Crab Cakes With Spicy Greek Yogurt Aioli Recipes
GLUTEN-FREE CRAB CAKES
Steps:
- Gather the ingredients.
- Place crackers in a plastic bag and coarsely crush with a rolling pin or bottle. Reserve.
- Place flour in a shallow dish. Add salt, pepper, and paprika, if using. Reserve.
- Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic and sauté for about 4 minutes. Do not brown. Remove from heat and reserve.
- In a large mixing bowl, combine crabmeat, sautéed vegetables, and crushed crackers with egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Thoroughly combine using a large spatula.
- Line a baking sheet with parchment paper. Shape crab cakes by grabbing 2 spoonfuls of mixture and making patties with your hands. Place each patty on prepared sheet. Repeat process until you've used all the mixture; you should have 9 crab cakes, or 18 small ones if making appetizers.
- Dust each cake lightly with prepared seasoned flour. Turn cakes and dust on other side.
- Heat olive oil in a large frying pan and add 3 to 4 cakes. Do not overcrowd pan. Allow cakes to brown at the bottom, from 2 to 3 minutes. Turn and brown other side. Repeat frying process until you've cooked all the cakes.
Nutrition Facts : Calories 182 kcal, Carbohydrate 15 g, Cholesterol 71 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 440 mg, Sugar 3 g, Fat 8 g, ServingSize 18 small crab cakes (9 servings), UnsaturatedFat 0 g
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- Heat 1 tablespoon olive oil in a skillet over medium- high heat. Sauté green onions for 1–2 minutes, until tender. Remove from heat.
- In a large bowl, combine the crabmeat, garlic, egg, Greek yogurt, 1⁄2 cup bread crumbs, cayenne pepper, green onions, basil, oregano, salt and pepper. Form into small patties, about 1⁄2" thick.
- In a separate bowl, place 1 cup of bread crumbs. Dredge patties in the bread crumbs thoroughly.
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- In a large skillet over medium heat, add 1 tablespoon oil and sauté onion, celery, red pepper, and minced garlic, stirring occasionally until soft, about 5-6 minutes. Remove from heat and let cool.
- In a large mixing bowl, mix together egg, almond meal, garlic powder, onion powder, Cayenne, salt, pepper, Dijon mustard, lemon juice, and parsley.
- Next, fold in the crab meat and the cooked onion/pepper mixture. Stir together until well combined. Then cover and refrigerate for 30 minutes.
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