Crab Cakes ~Guest Post~

Hi I am Amee from Real Advice Gal! Today I want to share with you a delicious recipe for Crab Cakes.
Crab Cakes #7
Do you ever feel like a special meal? I know I like one that I can easily make and freeze for seconds. This crab cake meal is both special and easy and at Real Advice Gal we like to make a meal and freeze one for another time.
I also like a recipe that can easily be modified to deal with my husband’s gluten intolerance. This one  can be made with gluten- free bread crumbs. It is a show stopper and bound to please anyone and everyone.
We serve ours with roasted vegetables. It is a hit each time! The crab cakes will freeze for up to six months if you make a second batch at the same time you are making dinner.
I cook mine just like I am doing with the ones we are going to eat for dinner. Then while the crab cakes we are going to eat that night are cooking, I will work on putting the other set together for another time.
I put them in wax paper after they have cooled and then I put them in a freezer bag. I label the freezer bag. When you are ready to eat your remake dinner  just thaw and microwave the other set for 2 minutes depending on your microwave. You can also heat them in a pan.
For the ingredients you need —
 • 1 lb. Crabmeat

• ½ cup Gluten-Free Bread Crumbs
• ¼ cup Parmesan Cheese (shredded)
• 3 tbsp. Mayonnaise
• 2 Eggs
• 2 tbsp. Green Pepper (chopped)
• 1 tbsp. Green Onion (chopped)
• 1 tbsp. Parsley
• 1 tsp. Fresh Lemon Juice
• 1 tsp. Worcestershire
• 1 tsp. Turmeric
• ¼ tsp. Cayenne Red Pepper
• ¼ tsp. Cilantro
• ¼ tsp. Onion Powder
• Dash Salt
• Dash Pepper
• For Frying: Extra Virgin Olive Oil
In large mixing bowl combine mayonnaise, eggs (beaten), green pepper, green onion, parsley, lemon juice, Worcestershire, turmeric, cayenne red pepper, cilantro, onion powder, salt, pepper.
Crab Cakes In-Process #1
Stir well. Then add crabmeat, gluten-free breadcrumbs, and parmesan cheese to mixture. Mix together.
Crab Cakes In-Process #5
Be careful not to shred crabmeat while mixing, so be sure to fold mixture instead.
Heat oil on medium to high heat in large pan. Roll mixture into fist-sized balls and fry in pan for approximately 3 minutes on each side. Remove crab cakes from heat and let rest on paper towel covered plate. Serve immediately with pesto or aioli dipping sauce and garnish with parsley.
Crab Cakes ~Guest Post~
Author: 
 
Ingredients
  • 1 lb. Crabmeat
  • • ½ cup Gluten-Free Bread Crumbs
  • • ¼ cup Parmesan Cheese (shredded)
  • • 3 tbsp. Mayonnaise
  • • 2 Eggs
  • • 2 tbsp. Green Pepper (chopped)
  • • 1 tbsp. Green Onion (chopped)
  • • 1 tbsp. Parsley
  • • 1 tsp. Fresh Lemon Juice
  • • 1 tsp. Worcestershire
  • • 1 tsp. Turmeric
  • • ¼ tsp. Cayenne Red Pepper
  • • ¼ tsp. Cilantro
  • • ¼ tsp. Onion Powder
  • • Dash Salt
  • • Dash Pepper
  • • For Frying: Extra Virgin Olive Oil
Instructions
  1. In large mixing bowl combine mayonnaise, eggs (beaten), green pepper, green onion, parsley, lemon juice, Worcestershire, turmeric, cayenne red pepper, cilantro, onion powder, salt, pepper. Stir well.
  2. Add crabmeat, gluten-free breadcrumbs, and parmesan cheese to mixture. Be careful not to shred crabmeat while mixing, fold mixture instead.
  3. Heat oil on medium to high heat in large pan.
  4. Roll mixture into fist-sized balls and fry in pan for approximately 3 minutes on each side. Remove crab cakes from heat and let rest on paper towel covered plate. Serve immediately with pesto or aioli dipping sauce and garnish with parsley.

 

Connect with Mrs Happy Homemaker!

Facebook | YouTube | Instagram | Twitter | Pinterest | Google+

Subscribe to my Email Newsletter! Just enter your email address, and never miss anything!


Mrs Happy Homemaker® is a registered trademark of Crystal Light Faulkner @2016