Vegetables
 
Cooking Cache
samattie@cox.net
Register  | Login  | Help  
Notifications here?

HyperLink

Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

 
Gluten Free Crab Cakes Recipe
Gluten Free Crab Cakes

1 (6 oz.) can crabmeat
1 cup cooked brown rice
1 medium onion,
finely diced
1/2 green pepper,
finely diced
4 large eggs
1 Tbsp. fish sauce or
salt to taste
1/2 teaspoon dried basil
ground or white
pepper to taste
oil for frying


Dice onion and green pepper. Fry in a bit of oil until soft, or cook in microwave on high 1 to 2 minutes. Combine all ingredients in a mixing bowl. Heat a non-stick pan. When hot spoon one-fourth teaspoon of oil into the pan, spread evenly. Spoon the crabcake batter into the pan 1 tablespoon at a time, 3-5 little cakes should fit in the pan at once. Cover and cook 2-3 minutes, until the top is just getting to be firm, and the bottom is golden brown. Flip the cakes and cook on the other side 1-2 minutes more. Keep the finished crabcakes warm in a covered casserole dish while cooking the rest of the batter.


Show Reviews (0)
Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.