This was a fun recipe that I sort of made up on the fly. I read somewhere about making crab cakes with gluten-free crackers and I happened to have some that were safe for me (Glutino table crackers). A package of crab later and I had some pretty tasty crab cakes! Of course, I used imitation crab because the real stuff is way too expensive for my budget!
8 oz imitation crab meat – chopped into small chunks (this was half a 16 oz package)
some cilantro – I used about 1/8 cup but feel free to use more or less depending taste
1 small Pasillo pepper – chopped
8 gluten-free crackers – crushed into fine crumbs (the Glutino ones I used are large sized crackers – you may need more depending on what you decide to use)
2 cloves garlic – chopped
In a large bowl, mix all ingredients together, making sure the mixture is well combined and will stick together to form a ball or ‘cake.’ If it doesn’t stick, add an egg! This made four good-sized crab cakes. Press the mixture together into equal sized balls. Flatten a bit on each side to make the cakes.
In a large skillet, coat the bottom with some olive oil. Heat it up and gently place in the crab cakes so they don’t break apart. Cook for 2 minutes, flip and cook for 2 minutes more. Flip again and repeat so each crab cake cooks for a good 4 minutes on each side. If you don’t want to flip them twice, that’s okay! I just like to see how brown they are getting so I am sure not to over cook them. 4 minutes on each side with the flame on high worked perfect for mine, so the top and bottom were a bit crunchy.
Serve and, if you want, top with a little lemon juice and pepper! A nice, sweet red wine goes wonderfully with this dish. I served it alongside a caprese salad.