Easy Crab Cakes
These crab cakes do not hang around long in our house. They are a holiday tradition for us. They are delicious with homemade Tartar sauce, or even on their own.
1 lb. canned lump crabmeat
½ c. mayonnaise
6 mini sweet bell peppers, cleaned and diced
3 scallions, cleaned and sliced
1 tsp. black pepper
1 tsp. parsley (fresh or dried)
1 tsp. saracha
1 tsp. salt
1 c. cornmeal, separated
½ c. gluten free flour
½ c. canola oil
Go through the crabmeat very carefully with your fingers to remove any small pieces of shell. The crabmeat will be wet, and will need to drain. I let it drain in a colander for at least an hour, stirring it up with my fingers occasionally, before combining it with the other ingredients.
In a medium sized bowl combine all of the ingredients except the canola oil and ½ c. of the cornmeal. Pour the oil into a medium sized saucepan and set the heat to medium. Place the half-cup of cornmeal in a small bowl.
Let the oil heat for three minutes, and then start forming the crab cakes. Pat them into 1½-inch rounds and coat them with extra corn meal from the separate bowl. Cook the cakes for three to five minutes on each side, or until they are golden brown. Allow the cakes to dry on paper towels before serving. I cooked three batches of crab cakes in a medium saucepan with this recipe. Enjoy!