Crab Cakes
16 oz jumbo lump crab
¼ cup green onion
1 red pepper, finely diced
½ onion, finely diced
1 celery stalk, finely diced
1-2 teaspoons minced garlic
1 Tablespoon Dijon mustard
¼ cup mayo
2-3 Dashes Tabasco sauce
Juice of 1 lemon
1 Tablespoon Chili Sauce
1 box Glutino Gluten Free Vegetable Crackers
1 Tablespoon olive oil
1 Tablespoon Old Bay Seasoning
Salt and pepper to taste
- Heat 1 Tablespoon Oil. Sauté vegetables until translucent.
- Let vegetable mixture cool completely.
- Finely grind the crackers in a food processor.
- Once cooled, mix the vegetable mixture with the crab, green onions, mayonnaise, mustard, lemon juice, Tabasco, chili sauce, Old Bay, salt and pepper.
- Form crab mixture into approximately 12-14 patties.
- In a skillet or griddle, brown crab cakes on both sides for 3-4 minutes per side, until golden brown.
- Bake crab cakes at 375F for 12-15 minutes, until hot all the way through.
- Serve warm with slice of lemon and remoulade sauce (recipe below).
Remoulade Sauce
1 celery stalk, diced
½ cup mayo
1 Tablespoon Dijon
I Tablespoon chili sauce
1/8 cup chopped olives
1 teaspoon minced garlic
juice of ½ lemon
¼ cup green onion
3-4 dashes of Tabasco sauce
salt and pepper to taste
1. Combine all ingredients in a bowl. Serve Chilled with crab cakes. Enjoy!
