Gluten Free Crab Cakes

Prep time:                            25 minutes

Cooking time:                      10 minutes

Yields:                                     6 people

Ingredients:

• 1 finely diced small red pepper
• 1 finely diced small sweet yellow onion
• 2-3 minced large cloves garlic
• 2 tablespoons olive oil
• 15 coarsely crushed gluten-free crackers ( I use 3/4 rice crumbs)
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon mustard
• 1 teaspoon Old bay seasoning
• 1/2 cup all purpose gluten-free flour for dusting crab cakes before frying
• salt and pepper to taste
• 1/2 teaspoon paprika
• 2-3 tablespoons of loive oil for pan frying crab cakes

Directions:

1. Saute minced pepper, onion and garlic in olive oil for about 4 minutes on medium heat. Do not brown. Place crackers in a plastic bag and coarsely crush with a rolling pin or round drinking glass
2. Combine crab meat, sauteed vegetables, crushed crackers, egg, mayonnaise, mustard,Worcestershire sauce and Old Bay seasoning and thoroughly combine with a large spatula.
3. Shape crab cakes. This recipe makes 6 large gluten free crab cakes or about 18 appetizer, bite-sized crab cakes
4. Place gluten free flour in a shallow dish. Add salt, pepper, and paprika to taste. Dust each cake lightly with flour and pan fry in olive oil over medium high heat until golden brown on each side.