I love crab cakes but Sodium Acid Pyroposphates (SAPP) in canned crab does not love me. This is what you find in canned crab like Phillip’s that is added to prevent the formation of struvite crystals. Those crystals are harmless, they just look like ground glass and tend to freak people out. So in order for me to make crab cakes I’m finding it necessary to use crab meat right from the crab. My local grocery store had frozen Dungeness Crabs on sale so I bought some to keep on hand. Now living so near Baltimore we’ve been accustom to Blue Crab meat in our crab cakes and we did notice the difference. If you live elsewhere you most likely have Dungeness Crabs in you crab cakes. You decide which one you like best. I’m looking forward to the warmer months when these Blue Crabs come out of their deep sandy burrow where they lie dormant November to May. Fresh big Jimmies (males) that I can cook up and pick out the fresh meat for my summer crab cakes.
Now if canned crab meat does not bother you it is definitely a faster way to make a crab cake. I think the jumbo lump meat makes the best crab
cakes but that costs more than special crab or claw meat. You can buy one of each and mix together to stretch your dollar. Everyone has their own twist on crab cakes and for me I usually don’t make them the say way twice. Crab cakes can be very versatile and take on whatever seasonings and flavors you’re in the mood for. Here is my March 4th version of a crab cake along with the two sides I made of Old Bay potato wedges and coleslaw. As you change the flavors of your crab cakes, so will your side dishes change. For more What’s for dinner Wednesday check out The Gluten Free Homemaker.
8 oz hand picked crab meat
2 TB gluten free mayonnaise
½-1 tsp mustard (cracked or Dijon works best)
1 TB Old Bay seasoning
¼ cup gluten free bread crumbs
½ tsp ground onion powder
1 tsp parsley
1 tsp ground Salba (can be omitted)
2 tsp virgin coconut oil
1 tsp olive oil
Heat your pan on medium high with the oil. Mix all ingredients together. I use a large scoop to create my crab cakes but you can divide this mix into 4 portions and use your hands to create the cakes.
Sauté the crab cakes in pan until brown on both sides. This recipe makes 4 crab cakes. You can also create a sauce to accompany the cakes with a little mustard (1 portion) and mayo (3 portions) mixed together. If you like it sweet add in a little relish, and if you like it hot add in a little cayenne pepper.
Old Bay Potato Wedges
4-8 potatoes depending on size and how much you want to eat
1 TB olive oil
1 TB Old Bay Seasoning
1 TB Celtic Sea Salt (or your favorite salt)
Preheat oven to 425 degrees. By the time you’re done prepping the potatoes your oven should be hot. I like my potatoes with the skin on but if you don’t peel your potatoes. If you keep the skin on make sure to wash the skin with a vegetable wash or your 3-1 white distilled vinegar to water mix.
Cut up the potatoes in whatever shape you want. You can make thick wedges, medium wedges, waffles, large stick or whatever shape you dream up. Toss the cut potatoes in the olive oil and seasonings. Spread out onto a large cookie sheet or jelly roll pan covered with foil or stick proof liner in a single layer. These are also great baked on a stone. Bake for 30-40 minutes or until crispy on the outside and tender on the inside.
4-6 handfuls shredded or sliced Cabbage
1 handful shredded or sliced Red cabbage (looks purple to me)
¼- ½ onion shredded
3 carrots shredded
2 TB gluten free mayonnaise
1 tsp cider vinegar
½-1 tsp raw honey
1-2 tsp celery seed
Salt and pepper to taste
As you see I don’t really measure the cabbage in this recipe. I just go by what it looks like. I don’t like a lot of red cabbage but you adjust the portions to create what you like. In a bowl large enough for all the ingredients, mix the mayonnaise, honey and vinegar so the mayo is a little thinner than it started out. You don’t want a real thin consistency of vinaigrette, but thinner than plain mayo, so it will coat all of the vegetables. Slice up the cabbages and toss the onion and carrot into your food processor with the shred disc. If you don’t have a processor you can do this by hand on a large grater. Mix all together, toss in the celery seed, salt and pepper. When this mixture rests the dressing will move to the bottom of the bowl. Make sure you mix right before serving. It will also become more watery the longer you keep it.