<<Disclaimer: Verify this information before applying it to your situation.>>

Here is a delicious recipe for crab cakes, enough for 6 ea:
Saute 2 tablespoons of minced yellow onion in a little olive oil for approx
3-4 minutes.  Drain extra oil off and set aside.  Don’t skip sautéing the
onions, it makes a distinct difference in taste.  Gather the following in a
large bowl:
2 cups drained, lump crab meat.  If you purchase in supermarket look for the
1 lb container.  If you’re making from scratch, be sure to pick over the
meat to ensure there are no shells and drain well.  Fresh wild crab meat
should have no smell but a faint odor of the sea.  If there is an ammonia
smell, the meat is not fresh and should be returned to the supermarket for
exchange or refund, as lump crab meat is rather expensive.
2 beaten eggs
2 tablespoons almond milk or soy milk
One half cup GF breadcrumbs or very tiny chunks of toasted GF bread
2/3 (two thirds cup finely minced raw celery (you can include some minced
leaves if you like)
One half teaspoon dry mustard
2 tablespoons chopped Italian flat leaf parsley
One half teaspoon salt, one half teaspoon paprika. One eigth teaspoon celery
seeds
Now add the sauted onions to this mix, and mix well.  CHILL entire mixture
for at least 2 hours.  Yes it can chill for more than 2 hours, even
refrigerate overnight.
With clean, dry hands form the cakes lightly, not pressing as heavily as you
would a meatball.  You should have enough to make at least 6 ea cakes
depending on how large or high you make them.  Now lightly dust them with
either GF flour or GF fine breadcrumbs.
Now heat enough olive oil to sauté the cakes at medium to high heat.  You
want the oil hot enough that when you put the cakes in at first it sizzles.
This will help keep the cakes together too.  Sauté both sides until lightly
browned.  Turn heat down to simmer and cook another 5 minutes, or finish
them off in a 350 degree oven, or you can even deep fry them too.  Once
cooked, place on paper towels if you wish to remove any excess oil.  They
can be eaten hot, warm, at room temperature, or cold.  Just don’t let them
sit out more than 2 hours.
Hints:  if your mixture is too watery, add more GF breadcrumbs.  If it isn’t
moist enough, add 1 teaspoon of beaten egg at a time until it is the desired
consistency.  Don’t forget to remix.  This recipe is pretty much foolproof
so don’t be afraid to try it.  Just chill mixture and have oil hot enough.
Shell seafood are real comfort foods for me as they cause me no distress and
are especially delicious to me.  I plan on making these for Superbowl
Sunday.  GO NY GIANTS (from a born, bred then transplanted New Yorker).
Enjoy, Dorina, near Galveston, TX
 
 
 
 
 

*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******