For Crab Cake Bliss Read On…
In Maryland crab reigns supreme. The blue crab to be exact. There are little seafood eateries dotting the Maryland countryside especially near the Chesapeake. In Washington D.C. there is a crab house where they literally fill the table with blue crabs. Quickly I learned they were a big deal here in our nation’s capitol amidst the monuments, history, and power that exudes on the streets of Washington D.C.
They are especially popular in my favorite Washington D.C. haunt Capitol Hill. In Eastern Market they are available everywhere. Crab cakes are one of those foods that can so easily do without the proverbial bread crumbs to hold them together. They weigh down the crab cake and make it heavy and don’t add to the flavor of the dish. When I first moved back to the Washington D.C. Area it was my first local try.
Crab houses out in the Chespeake area of Maryland almost always have them on the menu. Maryland blue crab is a big deal in these parts. Go to a crab house at least once if you are ever in this area. They cover the table in brown parchment paper and pile the blue crab on the table for you to get to work. A fun experience at least once. However since I grew up on the west coast of the United States I remain partial to Alaskan King Crab myself.
This crab cake is mini in size and big on flavor. Mom developed this recipe and really outdid herself this time. She said so long to the bread crumbs and used Captain Crunch cereal instead. The cereal imparts a lightness to the dish and a slightly sweet flavor to balance out the spicy. If that does not sound tasty enough she developed a Remoulade Sauce to go along with. After a photo shoot we usually have too many leftovers but these all went in one day. They would be great at your next party. Just try not to eat them all before the guests arrive. That may or may not have happened while preparing the crab cakes for this photo shoot.
The debate and confusion over oats rages on. Oats are gluten-free but unless they are certified as gluten-free they run a high risk of contamination with wheat kernel. A recent study asked 100 adult males to grasp a handful of oats and they found that on average they contained 4-8 wheat kernels. So statistically speaking it is impossible for Captain Crunch to not contain wheat kernels of some level or another. However you can substitute a Gluten-Free Chex Cereal from their line for best results.
In a nutshell we created this recipe because a) we could no longer find them gluten-free b) crab cakes were always dry c) crab cakes never have any substantial flavor. This is a bit of a twist and we hope you will enjoy them as much as we have. They make are The Whisk And The Spoon: Top 10 Favorite List.
The Best Ever Mini Crab Cakes
8 ounces cream cheese
1/4 cup parmesan cheese
1/4 cup kefir cheese or plain Greek yogurt
1 egg, slightly beaten
2 Tbsp. finely chopped chives
1 tsp. coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. ground pepper
6 ounces crab meat
1 cup crushed Captain Crunch cereal Or Gluten-Free Chex Cereal Instead.
1/2 cup grated parmesan cheese
1/4 cup melted butter
Cream together cream cheese, 1/4 cup parmesan cheese, kefir cheese, and egg. Sauté chives in coconut oil until limp. Stir in seasonings and add to cream cheese mixture. Stir well to combine. Fold in crab meat and set aside.
Preheat oven to 350 degrees F. Spray mini-muffin tin with cooking spray. Combine cereal crumbs, 1/2 cup parmesan cheese and melted butter. Stir well to combine.
Put 1 heaping Tbsp. cereal mixture in each muffin tin and press in bottom and up sides. Spoon a heaping Tbsp. crab mixture on top. Bake in preheated oven for 25 – 30 minutes.
Allow to cool slightly, then remove from muffin cups and serve warm or cold, with remoulade sauce.
1/2 cup mayonnaise
1/2 cup kefir cheese or plain Greek yogurt
2 Tbsp. chopped fresh fennel fronds
2 Tbsp. chopped chives
1 clove garlic, minced
1 tsp. coconut oil
1 Tbsp. chopped fresh parsley
2 tsp. horseradish
1/2 tsp. chipotle powder
Salt and pepper to taste
Combine mayo and kefir cheese in small bowl.
Sauté fennel, chives and garlic in coconut oil until soft. Allow to cool, then add to mayo mixture. Stir in parsley, horseradish, and seasonings. Mix well. Refrigerate until ready to use.
Did you know?
I have a photography company in the Washington D.C. Area and I do photo shoots all over the country and as far away as India? To view my portfolio please visit http://abkphotos.viewbook.com
If you would like to get in contact for a photo shoot please fill out the contact form on this website over at http://thewhiskandthespoon.com/contact-us/
Do you have a recipe that you would like to see us do gluten-free? If so leave a comment for s and we will get to work on it. Something from your “Gluten-Free Bucket List?” Furthermore did you know we have an enormous gluten-free section in our recipe box? Over 60 recipes just waiting to be made. Plus we have a growing dairy-free and vegan section as well. Soon we will have a sesame free section as mom has been recently diagnosed with that allergy.