When life gives you imitation crab meat, politely give it back. The processed alternative is a poor substitute for the real deal, and that’s why these seafood patties boast authentic crab meat as their main feature. What’s more, they’re made without the conventional ingredients some people prefer to avoid. Instead, you’ve got good-for-you, gluten-free flours and a pancake mix replacing white flour and breadcrumbs for healthy, slightly sweet crab cakes that truly trump tradition.
Gluten-Free Crab Cakes
Makes 20 large crab cakes
Ingredients
3 lbs. crab meat
1-½ cup Vitacost Pancake & Waffle Mix
¼ cup Nutiva Coconut Flour
¼ cup TigerNut flour
2 eggs, beaten
2 Tbsp. Nutiva Shortening
2 tsp. mustard
Extra virgin coconut oil
Directions
- Prepare half of the pancake mix according to package directions.
- In a large bowl, mix crab meat with pancake batter, flours, eggs, shortening and mustard. Mix until well combined.
- In a large frying pan over medium heat, heat the coconut oil. Add crab cakes and cook for about 5 minutes on each side, until golden brown. Repeat until all batter has been used.
- Serve with lemon juice and fresh parsley.