Flinchy’s gluten-free crab cakes are great as an entrée or on a toasted English muffin topped with melted slice of your favorite cheese, or serve on a bed of lettuce with steamed al dente asparagus and baked sweet potato topped with butter and brown sugar. Pairs well with Pinot Grigio or a nice Spanish Albarino!
Take note folks: No filler!
Dice the following:
1/2 red onion
1/2 red pepper
1/2 yellow pepper
1 stalk celery
Saute the above in butter and white wine until al dente, drain, reserve:
1/2 ea. 1 lb. can colossal crab meat
1/2 ea. 1 lb. can jumbo crab meat
1 Tbsp. mayonnaise
2 jumbo eggs
Dash of Worcestershire sauce
Dash of Tabasco sauce
Dash of Old Bay seasoning
1. Very gently and slowly mix all ingredients together with hands or a wooden/plastic spoon to avoid smashing or otherwise damaging the crab.
2. Shape into desired size crab cakes and broil until slightly browning on edges.