Flinchy’s Gluten-Free Crab Cakes

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!

PREPARATION:

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.

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