These Gluten Free Crab Cakes are packed with protein, easy to make and delicious with only a tiny hint of naughtiness.
Method
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Slice bacon and shallots. Heat frypan over medium heat and add bacon, shallots and cream. Fry until cream starts to reduce, stirring continuously for 3-4 minutes. Set aside to cool.
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In a large bowl add crab meat (we used canned crab meat, drained well), almond meal or breadcrumbs, tartare sauce, egg and garlic salt. Mix well and add cooled cream mix. Mix well again.
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Place rice crackers in a ziplock bag and crush or you can use a blender if you have one. Set aside in a bowl.
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Roll a large handful of crab meat mix into a ball (it will be quiet soft), drop into bowl of rice crackers and coat well.
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Set aside on baking paper so they don't stick.
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Heat frypan and the olive oil over medium heat. Carefully place crab cakes into frypan and cook until golden brown, about 4 minutes each side.
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Serve with salad, lemon wedges and dollop of tartare.
Recipe Hints and Tips:
- Crab Cakes are suitable for freezing for up to 3 months.
