These are great because they are quick, easy and use ingredients you can easily have on hand. You can always substitute canned or real crab, or canned salmon. To make these gluten free, make sure not to use imitation crab or shellfish, because it has wheat as a filler.
This recipe is perfect for that gluten free bread that's been sitting in your freezer since the day you went gluten free and haven't touched since that first bite. ;) I used toasted Kinnikinnick Robbins Honey Brown Rice Bread (https://secure.kinnikinnick.com/index.cfm/fuseaction/Shop.Main/productidupc/62013300011/prodCatID/1/viewtype/info.html) and it worked great! Enjoy!
This recipe is perfect for that gluten free bread that's been sitting in your freezer since the day you went gluten free and haven't touched since that first bite. ;) I used toasted Kinnikinnick Robbins Honey Brown Rice Bread (https://secure.kinnikinnick.com/index.cfm/fuseaction/Shop.Main/productidupc/62013300011/prodCatID/1/viewtype/info.html) and it worked great! Enjoy!
Faux Crab Cakes
- Prep Time:
- 10 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 10 min
- Level:
- Easy
- Serves:
- 4 servings
Vegetable oil, for frying
2 (6-ounce) cans tuna fish
1 egg, beaten
2 tablespoons diced green onions
1/4 cup mayonnaise
1/2 cup bread crumbs
Lemon juice, optional
Heat 1-inch of oil in a large skillet over medium heat. While oil is heating, combine tuna, beaten egg, green onions, mayonnaise, 1/4 cup bread crumbs, and lemon juice, to taste, if desired. Form into patties and dust with additional bread crumbs. When oil is hot, fry patties until golden brown, about 2 minutes on each side. Remove from oil and drain on paper towels before serving.
Printed from FoodNetwork.com on 09/25/2008
© 2008 Scripps Networks, LLC. All Rights Reserved
To watch the video segment of Paula Dean making these visit: http://www.foodnetwork.com/videos/fantastic-faux-crab-cakes/27241.html
