Gluten Free Crab Cakes

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Ingredients (Makes 12 Cakes)

• 1 lb. Lump Crab Meat (Note: This recipe also works with cooked crab meat.)
• ½ Teaspoon Salt
• ½ Teaspoon Pepper
• ¼ Teaspoon Cayenne Pepper
• ½ Teaspoon Paprika
• ¼ Teaspoon Onion Powder
• ½ Teaspoon Garlic Powder
• ½ Stalk of Celery, finely diced
• 1 Tablespoon Fresh Parsley, chopped
• 1 Teaspoon Lemon Zest
• 1 Tablespoon Coarse Ground Dijon Mustard
• 2 Egg Whites
• ½ Cup Gluten Free Breadcrumbs
• ½ – 1 Cup Vegetable Oil, just enough to cover the bottom of a large skillet

Instructions:

1. Add the vegetable oil to a large, heavy-bottomed skillet. Heat over medium heat until oil starts to ripple.
2. While the vegetable oil is heating up, add all of the ingredients to a large mixing bowl. Use a rubber spatula or large spoon to mix the ingredients together.
3. Once the oil starts to ripple, take a heaping tablespoon of the crab mixture and add it to the skillet. Use the bottom of the spoon to gently flatten out the crab cake. Don’t press too hard, as you don’t want the crab cakes to fall apart. Keep popping in the scoops of the crab mixture and flattening them until either the pan is full or you run out of crab mixture.
4. Cook the crab cakes for five minutes on each side. The crab cake should be golden brown and crisp when you go to flip it.
5. When the crab cakes are all cooked, place them on a plate lined with a paper towel of parchment paper to drain and cool.

While the crab cakes are cooling, make this cool chive aioli. 

Ingredients

• 12 Chives, roughly chopped
• 1 Tablespoon Olive Oil
• 1 Tablespoon Lemon Juice
• A Pinch of Salt and Pepper
• ½ Cup Non-Fat Greek Yogurt

Combine all ingredients in a food processor and puree until smooth. Spoon the sauce into a small serving bowl and use right away on the warm crab cakes. Or make ahead of time and store up to a week in the refrigerator.

Source

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