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 - 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.

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