Low FODMAP Crab Cakes — just like the fan favorite! They can be eaten as a weeknight dinner course or served as a starter with garnish and elegant presentation. There is an optional Roasted Red Pepper Sauce in the Sauce & Others section to accompany the crab cakes (it’s another step to make but tastes incredible).
Make sure to use gluten free breadcrumbs which are also free of lactose and other culprits. Three good brands include: Gillian Bread Crumbs Wheat Free Gluten Free Dairy Free, 12-Ounce (Pack of 4)
Crab Cakes
- Serves: 6
- Category: Appetizers & Soups, Entertaining, Seafood
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 egg, beaten
- black pepper to taste
- 1 pinch of cayenne pepper
- 1 1/2 pounds fresh, lump crabmeat (cooked)
- 1/2 cup gluten free bread crumb
- 3 tablespoons chopped chives
- 2 tablespoons chopped fresh tarragon
- 1/4 cup canola oil
- 1 1/2 cups corse cornmeal
Instructions
- In a bowl, mix mayonnaise, mustard, egg, black pepper and cayenne. Add crabmeat, breadcrumbs, chives, tarragon and 1/2 cup cornmeal. Divide into 10-12 portions and form 2 1/2 to 3 inch cakes.
- Place the rest of the cornmeal on a plate and coat the crab cakes.
- In a saute pan, heat the oil to moderately hot. Saute cakes in the oil, about 3 min each side until golden brown.
- Serve with Roasted Red Pepper Sauce (Sauce & Others) and crossed chive garnish.
Holly Hooper says
My store had a sale on boneless skinless tenders instead of breasts, so I think I will try this as more of a layered dish! Can hardly wait!