Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, June 2, 2013

Fabulous Mini Crabcakes- Light and Gluten-Free

Daughter and I are attempting a gluten -free diet. Husband is not. I must make delcious food without resporting to our usual fast-fix dinners with some form of gluten. And we are celebrating our anniversary dinenr and love seafood!  The crackers might sound wacky, but they work!


3/4 cup crushed Lesser Evil Lentil chips (I used the dill pickle flavor)
1 egg white
1 shallot, minced
1 green onion, minced
1/2 lemon juiced
1 lb crabmeat
2 tsp Old Bay seasoning
1/2 small red bell pepper, chopped
2 basil leaves, chopped

In mini chopper mix all but crabmeat (or chop everything very finely and mix. Add crabmeat and mix together. Form small balls (golfball sized) and press down. Refrigerate for 1 hour. Heat coconut oil (or other oil) in skillet to medium high and saute crabcakes for 2 min each side until brown. Drain on paper towel lined plate and keep warm until serving. I like to serve these with a little sauce made with 1/2 cup mayonaise, 1/2 cup greek plain yogurt, 1/2 lemon juiced, 1 tsp sirachha hot sauce (or another you have on hand). Makes about 15 crabcakes. Can be frozen uncooked and made at another time
also. NOte- You can use another lentil chip or chia seed chip. I find that corn chips do not work in this recipe, you need something with a little flavor but not overpowering.

No comments: