May 9, 2014 5:30 PM by Gourmet Girls Gluten Free Bakery/Bistro

Crab Cakes


1 pound crab meat, picked free of shells
3/4 cup gf bread crumbs
1cup finely chopped bell pepper red and yellow
½ cup mayonnaise
2 egg
2 teaspoon Worcestershire sauce
2 teaspoon dry mustard
1 lemon, juiced
½ teaspoon garlic powder
2 teaspoon salt
Dash cayenne pepper
2 tsp old bay seasoning
Red Pepper Coulis

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Red Pepper Coulis
2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
Kosher salt and freshly ground black pepper

In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you'll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don't add any liquid.) Strain through a wide-mesh sieve, if you like. When you're satisfied with the consistency, season with salt and pepper to taste.


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