Cauliflower Crab Cakes II #glutenfree #caseinfree

GFCF Cauliflower Crab CakesMy original recipe for cauliflower crab cakes (http://theweeklymenubook.com/2013/04/09/gluten-free-cauliflower-crab-cakes/) gets a lot of Pinterest traffic and is a pretty tasty treat so I thought I would share a tweaked version we made without the cheese and with a few more spices so you could enjoy the casein-free version of cauliflower crab cakes II.

Serving Size: 12

Cauliflower Crab Cakes II #glutenfree #caseinfree
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Ingredients

  • 1/2 head cauliflower, trimmed and cut into florets
  • 1 large egg, lightly beaten
  • 1 cup finely crushed Rice Chex (or generic rice chex-type cereal)
  • 2 green onions, minced
  • 1/2 cup king crab meat, cooked and shredded
  • 2 tbsp GFCF mayonnaise
  • 1/2 tsp GF Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4 tsp white pepper
  • 1/8 tsp garlic powder
  • 1 freshly squeezed lemon wedge (serve the remaining wedges on the side)
  • Coconut oil and ghee (or olive oil), for frying

Instructions

  1. Wash, rinse and dry the cauliflower florets. Boil in filtered water for 10-15 minutes. Strain the cauliflower and mash in a large bowl.
  2. Add the remaining ingredients, using more cereal if needed so that they stick together well. Roll into small balls.
  3. Heat enough coconut oil plus a spoonful of ghee to form a thin layer in a cast iron skillet. Place several crab balls into the pan and smash down. Fry for about 2-3 minutes per side. Drain on a paper towel. Serve with lemon wedges.
7.6.5
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http://theweeklymenubook.com/2014/12/05/cauliflower-crab-cakes-ii-glutenfree-caseinfree/

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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