Summer may not be here just yet, but Mother Nature sure is teasing us with near-perfect weather conditions on tap for this weekend.  Go all out by making these awesome crab cakes. I posted this recipe a few weeks ago with my article on all the great seafood and produce you can get at Josh’s Farmer’s Market in Mooreseville, but here it is again for those who are looking for a delicious, “Let’s pretend we’re at the shore for an evening” meal.  My only request – make sure you’re dining outside, preferably with a view of some water, or at least the sunset!

In a medium-sized bowl, add garlic, red and green peppers, scallions, crab meat, seasonings, mayonnaise, lemon juice, fresh tarragon and parsley, an egg and some crushed crackers. (The egg and crackers act as binders, preventing the crab cakes from falling apart during cooking.) Our crab cakes had to be gluten-free, so we used these yummy rice-based, Good Thins crackers.  If you don’t have to worry about wheat allergies, I think buttery Ritz crackers would be really good in these.

Gluten Free Crab Cakes

Combine (I used my hands!) until mixture comes together and can you easily shape into cakes.

Gluten Free Crab Cakes

In a large pan, sauté the cakes in some butter on medium-high heat, about 3-4 minutes on each side.  This should give the cakes a nice golden-brown crust.  Add a squirt of lemon juice over the cakes before removing from the pan.

Transfer cakes to a serving platter.  Garnish with minced scallions.  Serve with lemon wedges and your favorite Tartar or Cocktail Sauce.  Or do like we did last weekend and pack them up for a tasty (and just a little messy!) sunset boat meal.  We omitted a bun, but for those without gluten allergies, try them on a buttery brioche or whole-wheat roll with some Bibb lettuce and a slice of juicy tomato.

Gluten Free Crab Cakes
Crab cakes a la Lake Norman
Gluten Free Crab Cakes
I know it’s not exactly the same as a buttery roll, but if you have gluten allergies, wrap the crab cake (or any burger) in a few pieces of big lettuce, as we did when we took them out on the boat last weekend.  (FYI – Many fast food restaurants will serve the sandwiches sans bun like this – with extra lettuce and tomatoes – if you tell them it needs to be gluten-free.)
As you can see, Nate is super happy (NOT!) that I had a cell phone camera in his face as he tried to balance his plate on his lap in wavy water, and take a bite without smearing mayo down the front of his chin…
Gluten Free Crab Cakes

…Hard to complain though, with a view like that!  Have a great weekend!

Lake Norman NC Sunset
Crab Cakes

5 cakes

Crab Cakes

Crab cakes may seem like a delicacy, but they don't have to be. Less is more with sweet lump crab meat, just a few spices, and fresh tarragon and parsley.

Ingredients

  • 1 garlic clove, minced
  • 1/4 cup red and green pepper, finely chopped
  • 2 tbsp. minced scallions
  • 1 pound lump crab meat - North Carolinians, check out The Shrimp Connection for some of the best seafood in the state!
  • 1 cup crushed crackers (Our crab cakes had to be gluten-free, so we used Good Thins crackers. If you don't have to worry about wheat allergies, I think buttery Ritz crackers would be really good in these.
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp cayenne/red pepper (optional, for a little spice!)
  • 1 egg
  • 2 tbsp. mayonnaise
  • Juice from a 1/4 of a lemon
  • 1 tsp fresh tarragon, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • Additional lemon wedges for juicing during cooking and to serve

Instructions

  1. Add all ingredients to a medium-sized bowl. Combine (I use my hands!) until mixture comes together and you can easily shape into cakes.
  2. In a large pan, Sauté in some butter on medium-medium high heat, about 3-4 minutes on each side. This should give the cakes a nice-golden brown crust.
  3. Add a squirt of lemon juice over the cakes just before removing from pan.
  4. Remove from heat, garnish with minced scallions. The scallions at Josh's this week were crazy big and super sweet - they were petite sweet Vidalias.
  5. Serve with lemon wedges and your favorite Tartar or Cocktail Sauce.

*Gluten Free

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