I am not usually one to toot my own horn but, toot toot!
I made a variation of this crab cake recipe based on 1) what I had in the house 2) my gluten-free diet; needless to say, it was delicious!
Here is what I used:
6oz lump crabmeat
6oz canned tuna
1/3 cup gluten free bread crumbs
1/4 cup mayonnaise
1 1/4 teaspoon Worcestershire sauce
1 teaspoon dry mustard, plus more for dusting
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon of Old Bay, plus more for dusting
Dash cayenne pepper
Gluten free flour, for dusting
1/2 cup vegetable oil
Dijon mustard, for serving
I fried each crabcake for 4 minutes on both sides which gave me the perfect golden-brown color. I added a squeeze of fresh lemon and paired this with an Avocado Ranch salad.
I ate these so fast that I was sad when I realized they were all gone. I was able to make about 10 medium-sized crab cakes; all of which were devoured by Casey and I.
Each time I make something for dinner, Casey and I give the dish a "make it again" or "don't make again" review. We both agreed that these are a "definitely make again!"
What are you making for dinner tonight? Are you going to try out these crab + tuna cakes this week? If you do, please share your thoughts with me!