I rarely fry anything for dinner….but there are just some exceptions to the rule!
Crab cakes for one.
These little delights will make you feel like you are in crab cake heaven. They are mostly pure crabmeat and the filler is of course, gluten-free.
So what did I do when I realized that I had no mayo in the house? I substituted plain Greek non-fat yogurt instead.
And guess what?
Had I not ratted on myself, my hubby would not have known. These are his favorites, too, and he had no idea whatsoever!
So here is the simple recipe.
2 eggs, beaten (I always use organic brown eggs)
4 T mayo or plain Greek non-fat yogurt
1 tsp and a bit extra of Old Bay® Seasoning
⅓ tsp of cayenne pepper (or a little less if you live in my house)
1 ⅓ tsp mustard (I use French’s yellow)
⅔ cup crushed crackers (I use Trader Joe’s multigrain crackers)
1 ⅓ tsp chopped parsley OR 2 pinches of dried parsley
1 lb. jumbo lump crabmeat (make sure you pick over any imperfections)
Mix everything together except the crabmeat. Once the mixture is incorporated, fold in crabmeat. Using an ice cream scoop, make little cakes and place on wax paper-lined dish. Continue to make cakes and cover each layer with wax paper as you go. When you’ve placed the last cake on the dish, cover the top layer with wax paper and refrigerate for at least one hour.
Heat oil in a frying pan and let it get moderately hot. I use sunflower oil for these.
Remove the cakes from the refrigerator, place a few in the pan, and let brown for 3-4 minutes on each side. Transfer to a paper towel-lined dish when browned. This will help absorb some of the oil.
Serve with a big salad and enjoy!
© 2014, Monica of glutenfreedoubletalk