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Gluten Free Crab Cakes

Featured in the Honolulu Star-Bulletin on August 1, 2007.

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Ingredients:

Gluten Free Crab Cakes

  • 8 ounces fresh lump crabmeat, gently picked through and shells removed
  • 1 tablespoon minced garlic
  • 1/4 cup chopped parsley
  • 1 local egg, lightly beaten
  • 1 tablespoon low-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • Dash cayenne pepper or to taste
  • 1/2 cup almond flour
  • Kosher salt to taste
  • 1 tablespoon butter for frying, divided

Directions:

  1. In a medium bowl, use a fork to combine crabmeat, garlic, parsley, egg, sour cream, mustard, thyme, cayenne pepper and almond flour.
  2. Add salt to taste.
  3. Form into four 1/2-inch-thick cakes, about 3 ounces each.
  4. Place crab cakes on a platter lined with wax paper.
  5. Cover loosely with plastic wrap and refrigerate for at least one hour.
  6. Heat a large nonstick skillet over medium heat, about 5 minutes.
  7. Add half of the butter and brush to coat.
  8. Add crab cakes.
  9. Cook 4-5 minutes until bottoms are browned.
  10. Add remaining butter, and carefully flip each crab cake with a wide spatula, to cook on the other side, 4-5 more minutes.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
190 calories, 12 g fat, 3 g saturated fat, 95 mg cholesterol, 350 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g sugar, 17 g protein

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