Gluten Free Crab Cakes – Recipe
My story starts with myself and a couple of cookbooks. There are only about 100 recipes in each of the 21DSD books, so eventually it was inevitable that I would want to eat something that was not included. Crab Cakes. I see the crab cake offerings in the grocery store every time we do the marketing and pick out our salmon or tilapia. I’m not temped enough to buy what is offered because I know them to be made of mostly breadcrumbs with very little actual crab.
I started my search for a recipe. The first ones I found used bread or cracker crumbs, not acceptable on my 21 Day Sugar Detox food plan. When I searched for gluten-free crab cakes, the recipes still had mayonnaise, not a food that I eat willingly. I finally decided to put together my own recipe to meet my exacting standards.
Here is my recipe. I served them hot with unadorned steamed green beans. As suggested in various other crab cake recipes, I offered lemon wedges at the table. We didn’t use them. When I asked my husband what he would have me do differently next time, he said the crab cakes were delicious as is. I hope you’ll try them, or adapt them to your own food requirements and let me know how it turned out!
Crab Cakes, Gluten-free
3 tablespoons sour cream
1 large egg
1 tablespoon coconut flour
1/2 teaspoon Dijon mustard
1 teaspoon Mrs. Dash Lemon Pepper
3 drops Lemon Vitality essential oil from Young Living
1 pound lump crab meat
1/2 cup butter
Optional: lemon wedges, Tartar sauce for serving
In a large bowl, thoroughly combine sour cream, egg, coconut flour, Dijon, lemon pepper, and Lemon Vitality. Fold in crab meat carefully to avoid shredding the lumps. Divide mixture into 6 portions, shaping each into a cake about 3 inches across and 1 inch thick.
Heat butter in large frying pan for 2 minutes over medium heat. Place crab cakes carefully into the pan and cook 4 minutes on each side. Drain cooked cakes on paper towel before serving.