This authentic Crab Cake recipe is made gluten-free by replacing traditonal binders with Eban's Oat Bread. The cakes are packed with flaky fresh crab meat, garlic, shallots, celery, Dijon mustard, Old Bay seasoning with a touch of red pepper relish to give it a hint of heat. Makes about six - 4 ounce cakes.
- 4 Tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 stalk of celery, finely chopped
- 1/2 cup Duke's Mayonnaise
- 1 Tablespoon Dijon mustard
- 2 teaspoons Old Bay Seasoning
- 2 Tablespoons Rustbelt Pepper Relish
- 2 Tablespoons fresh parsley, chopped
- 1 large egg
- 3-4 slices Eban's Oat Bread
- 1 lb lump crab meat
- 2 Tablespoons butter and 2 Tablespoons olive oil
- Melt the butter in a saucepan and saute the garlic, shallot, and celery just until they become crisp-tender.
- In a medium mixing bowl combine the mayonnaise, Dijon, Old Bay, red pepper relish, chopped parsley and egg. Mix well.
- Add the sauteed vegetables to the bowl and mix well.
- Place the Eban's Oat Bread in a food processor and pulse until you have about 1 cup of fine bread crumbs.
- Combine the flaked crab meat and Eban's Oat Bread crumbs. Gently fold the crab mixture into the other ingredients just until combined. Cover and refrigerate for 4-5 hours.
- Remove crab cake mixture from refrigerator and form into six 3-4 inch diameter patties.
- Heat butter and olive oil over medium heat in an oven proof non-stick skillet or a well seasoned cast iron pan. Saute the crab cakes until the first side is golden brown. Flip the crab cakes gently and place the pan in a 350 degree oven for 10 minutes to finish.
- Serve them plain or top with mustard sauce (recipe follows).
- 1/4 cup Duke's Mayonaise
- 1 Tablespoon Dijon Mustard
- 1 teaspoon whole grain mustard
- squeeze of lemon to taste
- fresh grind of pepper to taste
Mix all the ingredients together, adjust with lemon & pepper to your liking.