We have had a fabulous recipe for gluten-free crab cakes on Glutenfreeda.com for several years, made with gluten-free bread crumbs.  Having to make bread ahead of time, has made this rather simple recipe much more involved (the best bread crumbs are from crusty type bread, such as french bread).  Still, crab or salmon cakes for that matter are well worth the effort for those who love seafood and for those who love to cook.  

This cooking class is based on a moderation of our original crab cake recipe and calls for gluten-free pretzels instead of bread crumbs.  The result is wonderful; both in taste and texture.  It also transforms the making of crab or salmon cakes into a very simple preparation.

Ingredient Prep:

This recipe calls for corn.  We prefer to use fresh corn on the cob and cut the kernels from the cob.  You can also use frozen corn.

Mayonnaise:  This recipe also uses mayonnaise.  We prefer to make our own mayonnaise, gf mayonnaise, but you can use a ready made gf mayonnaise such as Best Foods.

Crab:  I am fortunate to live in the Northwest where Dungeness crab is plentiful, and in my opinion, the best crab for crab cakes.  Preparing crab for me, begins with either catching it, or purchasing it from the local seafood shop on the pier.  I then cook and the shell the crab.  You can also purchase cooked and shelled crab.  For this class I will assume this is the case.

Crab Cakes with Pretzel Crumbs

Serves 8

Ingredients

• 3/4 cup corn kernels, fresh preferred but frozen will work
  
• 1/4 cup onion, diced
  
• 1/4 cup red pepper, diced
  
• 1/2 teaspoon curry powder
  
• 1 garlic, minced
  
• 1 lb. crab
  
• 1/3 cup gf mayonnaise
  
• 3 Tablespoons cilantro, minced
  
• 2 Tablespoons lime juice
  
• 1 Tablespoon gf soy sauce
  
• 2 large egg whites
  
• 10 Tablespoons or more pretzel crumbs  (EnerG, or Glutino brands) 
  
• 4 teaspoons vegetable oil
  
• Lime wedges for garnish

Step 1.  Make pretzel crumbs

Place about 4-6 cups pretzels in a food processor and process until all is chopped into fine crumbs.  Set aside.

Step 2.  Saute vegetables

Heat 1 teaspoon oil in a large skillet over medium high heat.   Add corn kernels, onion, red bell pepper, curry and garlic.  Saute until vegetables are soft.   Remove vegetables and place in a bowl; let cool.

Step 3.  Add crab

Stir in crab meat. Set aside.

Step 4.  Prepare sauce

In a separate bowl, combine mayonnaise, cilantro, lime juice, soy sauce, and egg whites.  Gently fold mixture into crab.

Step 5.  Add pretzel crumbs

Add 6 Tablespoons pretzel crumbs and mix together.  Form mixture into patties.  You may need to add more crumbs.  Add as much as is necessary until mixture will hold together.  Dredge patties in remaining crumbs on both sides.

Step 6.  Cook crab cakes

Heat remaining 3 teaspoons oil over medium-high heat.  When hot, gently place crab cakes in skillet.  Cook crab cakes for 4 minutes on each side, or until nicely browned.  Remove crab cakes to a plate with a paper towel.  Serve immediately with lime wedges.

- Chef Yvonne