Category: Gluten Free Dinner Ideas

Gluten Free Seafood Casserole

When you think of a casserole, do you imagine a heavy, calorie laden meal full of butter, cheese and cream of something-or-other?  Not this one!  Enjoy a lightened up, Gluten Free Seafood Casserole with all the flavor you crave and a fraction of the calories.  The rice and orzo combination is reminiscent of the packaged rice pilaf mix, but it’s completely gluten free.

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I made this dish with ingredients from my pantry, so no extra trips to the store.  For the fish, I used this Frozen Seafood Medley from Whole Foods (availability varies, see notes), which made the meal extra easy to prepare.  For the pilaf, I used Delallo Gluten Free Orzo, which I always have on hand for soup, and for the crumb topping I used Schar Gluten Free Entertainment Crackers.  Old Bay Seasoning is a natural for seafood dishes and it has always been a part of my spice collection.

Ingredients:

Preparation:

I defrosted the fish in a bowl of milk, about 3/4 cup of 1% milk for 1 lb. of fish.  The milk lends a milder taste and texture to many types of seafood, the squid rings especially will benefit from a short soak.  Cover and let the fish defrost at room temperature for 1 hour, stirring occasionally.

To begin preparing the casserole, cook the rice in 1/2 cup chicken broth with seasoning of choice, 15 minutes.  Transfer the cooked rice to a bowl, cover and keep warm.

Next, cook the orzo in 3/4 cup water with seasoning of choice, 10 minutes.  If the pasta water looks gummy, drain and rinse the orzo under warm water before adding it to the rice.

Drain and rinse the seafood under cold water.

Heat 1 tbsp. butter in a braising pan or oven proof skillet.  Add the celery and cook on low heat for 2 minutes.

Add the fish to the pan and season with Old Bay.  Cook for 2 minutes.  The fish does not have to be cooked through at this point, it will finish in the oven.

Add the zucchini slices to the pan, along with the rice and orzo mixture.  Sprinkle more Old Bay, then add a few shakes of Worcestershire sauce and 1/4 cup 1% milk.  Stir well to combine.  Pulse gluten free crackers in a processer or electric chopper (or just crumble them with your hands).  Spread the cracker crumbs over the casserole and dot with butter, about 2 tbsp.

Bake uncovered for 20 minutes at 350º.

Garnish with parsley and serve.

Notes ♪♫ I love the flavors in this casserole.  You can change up the seafood to suit your taste.  The seafood medley from Whole Foods was delicious, but you could make your own mixture of shrimp, scallops and squid.  Add more shellfish, or a flaky white fish like cod or flounder.  I had zucchini in the fridge so that is what I used, but you can sub other quick cooking veggies like asparagus or broccoli.  Use your favorites and make it your own!

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Gluten Free Trofie Pasta

Trofie are a thin, twisted pasta shape popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a wooden skewer, or a bench knife.

To make the Trofie Pasta, it was important that the dough be smooth and supple, easy to roll and shape.  A tall order for gluten free!  I created this gluten free Trofie with the Artisan Flour Blend from Better Batter.

The pasta was delicious!  The color and texture of the dough are reminiscent of whole wheat pasta.  Look closely and you can see flecks of grain in the dough.

The ingredients for this recipe will make a small batch, more than enough for 2 people.  We had it for dinner and there were leftovers.  You can double or triple the recipe for a large family.

Ingredients:

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Preparation:

Whisk together the flour and the salt.  Add the wet ingredients to the bowl of a stand mixer and whisk thoroughly.  Then add the dry ingredients to the wet and mix with the paddle attachment on low until the dough comes together.

Increase the speed and mix for 6-8 minutes until a smooth dough forms.

Press the dough into a ball, cover with plastic wrap and rest for 1 hour.

Divide the dough into 4 pieces.  Work with one section at a time, and keep the rest covered to prevent it from drying out.

On a floured cutting board, roll each section of dough into a long rope 1/2″ thick.  Cut the rope into 1/2″ pieces.  Be sure to keep the pieces small and uniform, so they will all cook at the same time.

Roll each piece between the palms of your hands into a long thin shape, tapering the ends.  Flour your hands as needed to keep the dough from sticking.

Working with one piece at a time, hold a wooden skewer or bench knife at a 90-degree angle, pressing lightly as you roll it over the dough to twist it into the final shape.

As you form each piece, slide it onto a baking sheet lined with floured wax paper.  Can you believe that little ball of dough made all this pasta?

Don’t overcrowd the tray and try to space out the pasta so it doesn’t stick together.  Cover with plastic wrap and refrigerate until ready to cook.

Bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover until the water returns to a boil.  Fresh pasta cooks quickly.  When it floats to the top it’s done, about 3 minutes for al dente.  Don’t overcook it!

To help the pasta keep its spiral shape, use a spider strainer (instead of a colander) to gently remove it from the pot and transfer to a serving bowl.  Doesn’t that look wonderful?

Top with your favorite sauce and finish with grated cheese and parsley.

The twisted shape holds onto sauce beautifully.  Leftovers the next day had excellent texture when reheated in the microwave.  I had so much fun making these!

Notes ♪♫ If you are missing whole wheat pasta on the gluten free diet (I know I was) the taste and texture of this pasta will make you smile.  Always follow food safety guidelines for fresh pasta made with eggs, if you are not going to cook the pasta immediately it should be refrigerated!

Originally posted 05/2019                                               Updated 03/2022

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Gluten Free Air Fryer Chicken Thighs

Look at those crispy chicken thighs!  Would you believe they were not deep fried?  Of course the title gives it away, this chicken was cooked in an air fryer.  Crispy on the outside, moist and juicy on the inside.  It reminds me of the “bucket of chicken” I loved as a child!  It’s hard to believe this chicken is gluten free!

Now for the real surprise.  These chicken thighs are both boneless and skinless!  That’s right friends, you don’t need the skin to get that delicious crispy coating.  And it’s the best “fried” chicken I’ve had in years.

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4 Servings

Ingredients:

Preparation:

Whisk together the buttermilk (or use powdered equivalent), and Montreal chicken seasoning.  Buttermilk is not one of my pantry staples, but I always keep buttermilk powder on hand.  Alternately, you can add 0ne tbsp. of lemon juice to regular milk and let the mixture stand for 15 minutes.

Set a clean food grade plastic bag (such as a bread bag) in a medium bowl.

Add the chicken pieces to the bag, and pour in the marinade.

Tie the bag to ensure all pieces are covered in the milk mixture, and let it sit at room temperature 1 hour.

In another plastic bag, add the tapioca starch and paprika.

Add the chicken to the flour mixture one piece at a time, shaking to coat.  Coat air fryer trays with cooking spray and arrange the chicken.  Use 2 trays to allow room for the air to circulate.

Refrigerate the floured chicken for 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Spray the top of the chicken with cooking spray (Important: you need that little bit of cooking spray to get the crispy crust.  You don’t need to saturate it, just a light even coating of oil.)  Place trays in the air fryer and set to 400º for 30 minutes.

Halfway through, turn the chicken over and (don’t forget) spray with cooking spray.  Return to the air fryer, switching positions (the tray that was on top moves to the bottom) and continue cooking for another 15 minutes.  Check the internal temperature with a thermometer.  Thighs are done at 165º-170º.

Don’t they look delicious?  This chicken has become a new family favorite!

Notes ♪♫ The air fryer has been a game changer in my kitchen, as I can now enjoy some old favorites that I haven’t had in years!  Mine is a shelf style, so I was able to air fry all four pieces at once.  If you have a smaller model, or a basket style air fryer you may be limited to how many pieces you can prepare at once.

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Twice Baked Spaghetti Squash

This gluten free and grain free dish is a satisfying alternative to pasta.  Versatile spaghetti squash is baked, shredded, tossed with meat sauce and baked again in its own shell for a tasty finish.  I could not believe how delicious this was, and how good I felt after dinner!

I used a medium sized spaghetti squash (about 8” long) for the two of us.  To double or triple the recipe, choose squash that are all about the same size so that they finish cooking at the same time.

2 Servings

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Ingredients:

For the Meat Sauce

  • 2 tbsp. Olive oil, divided
  • ½ lb. Lean ground beef
  • Italian seasoning, to taste
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup mushrooms, diced
  • ¼ cup carrots, grated
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • 15 oz. can tomato sauce
  • Ground pepper, a few grinds
  • drizzle of olive oil
  • dash of red wine vinegar
  • ½ cup grated parmesan cheese
  • parsley or chives

Preparation:

Using a sturdy knife, cut the spaghetti squash in half.  Believe it or not this is the most difficult part of the whole recipe!

Scrape out the seeds with a large spoon.  Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.

Place the two halves cut side down on a parchment lined baking sheet.  Bake for 1 hour at 400°.

While the squash is baking make the meat sauce.

Heat a deep skillet with one tbsp. olive oil and add the ground beef.  Cook on low heat, turning and breaking up the meat with a meat spatula.

When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms.  Sprinkle with Italian seasoning and fresh ground black pepper.  Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.

Next add the tomato sauce, basil, and oregano.  Drizzle with 1 tbsp. olive oil and 1 tsp. red wine vinegar.  Simmer on low for about 30 minutes or until the squash is ready.  Stir frequently and watch that it doesn’t burn.

When the squash has baked for 1 hour, remove from the oven.  Use tongs to carefully turn the halves over and let them cool for 10-15 minutes until they are safe to handle.

Use 2 forks to shred and separate the “spaghetti” and transfer it to a bowl.

Toss with half of the meat sauce and spoon the mixture back into the squash shells.

Top with more sauce, grated cheese and herbs.  Return to the oven for another 20-30 minutes.

You can finish them off under the broiler for 2-3 minutes to crisp up the edges.

Serve in the shell with extra sauce on the side.

Notes: ♪♫ Roasting is my favorite way to prepare vegetables and spaghetti squash is no exception.  It does require more time than boiling but so worth it – you will taste the difference!

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Butternut Squash Risotto with Shrimp and Roasted Vegetables

Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home?  This is one of those meals, after just one taste I knew that I had to make it myself!  An elegant dinner for two, it is both comfort food and fine dining rolled into one!  The steps are easy to follow and the results are impressive.  It’s a bit time consuming for a week night, but you can speed things up by making the risotto ahead of time.  I also used a bit of  butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.

Dinner for 2 

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Ingredients:

  • 1 dozen large raw shrimp, peeled and deveined
  • 1/4 cup frozen peas, thawed
  • 1/2 medium cauliflower, chopped into uniform pieces
  • 1/3 cup pureed butternut squash (reserved from another meal)
  • 1 cup cooked risotto, (see basic preparation here)
  • Old Bay® seasoning
  • 2 tbsp. butter, divided
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cups gluten free chicken broth, or more as needed
  • 1 tbsp. pumpkin seeds for garnish

Preparation:

Chop the cauliflower into uniform size pieces, about 1-1/4″.  Rinse, toss with 1 tbsp. olive oil, and season with Old Bay.  Roast at 425º for 20 minutes.  You should see some browning around the edges.

Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter.  Add the shrimp and peas, and sprinkle with Old Bay.

Cook the shrimp for several minutes, just until they turn pink.

Add the roasted cauliflower to the skillet.

Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree.  If it’s too thick add 1/3 cup chicken broth.

To plate, make a bed of risotto and top with the shrimp and veggies.  Garnish with a few pumpkin seeds.

Isn’t that beautiful?  What a great meal for date night.  I think it was even better than the restaurant version!  If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read.  It’s easy and you’ll be an expert in no time!

Originally posted 9/08/2019                        Updated 2/03/2022

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Gluten Free Gnocchi with Chicken and Roasted Cauliflower

Look at this beautiful tray of gnocchi!  Would you believe it’s gluten free?  It is so good to know that we can still enjoy some of our favorite meals, minus the gluten!  This dish features fresh homemade gnocchi, one of my favorite pasta shapes, tossed in a flavorful skillet of chicken, sausage and cauliflower.

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4 servings

For the gnocchi:

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CLICK HERE to try the flour that I call my little miracle in a bag!

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For the skillet:

Preparation:

To make the pasta, whisk together the dry ingredients in the bowl of a stand mixer.  Beat together the eggs and olive oil and add to the flour mixture.  With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute).

Press the dough into a ball and cover with plastic wrap.  Let it rest 10 minutes.

Lightly flour your work surface and gnocchi board.  Use a bench knife to divide the dough into 4 even pieces.  Work with one piece at a time and keep the rest covered so that it doesn’t dry out.  Roll each piece of dough into a long rope about 3/4″ wide.

Use the bench knife to cut the rope into 1/2″ pieces.

To form the ridges, roll each piece over the gnocchi board using your thumb, a butter knife or bench knife.  Keep the board and your fingers floured to prevent the gnocchi from sticking.

Line a baking sheet with parchment or waxed paper and flour lightly.  Place the finished gnocchi on the baking sheet.  If not using right away, cover with plastic wrap and refrigerate.

*Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.

Now it’s time to finish the dish!  Cut the chicken into 1.5″ cubes and toss with 3 tbsp. rice flour, Italian seasoning, salt and pepper to taste.  Let it sit at room temperature while you prepare the vegetables.

Dice the onion, zucchini and cauliflower.  Slice the sausage into coins.  Toss the veggies and sausage with olive oil and Italian seasoning.  Spread the mixture on a baking sheet in a single layer and roast for 20 minutes at 400º.  Roasting the veggies adds so much flavor to the dish, don’t skip this step!

Bring a large pot of salted water to a rolling boil for the pasta.  Heat a large non-stick skillet over medium low heat.  Begin browning the floured chicken in a little olive oil.  Cook for 3-4 minutes, turning several times to get good color on all sides.

When the chicken is almost done, cook the pasta.  Cover the pot if needed, to keep the water at a boil.  Remember fresh pasta cooks quickly, 3-4 minutes is all it takes!  It will float to the top when done.

Add the roasted sausage and veggies to the skillet with a little chicken broth, folding gently with a spatula as the liquid begins to thicken.

Use a spider strainer to gently lift the cooked pasta out of the water and add it to the skillet.  If too dry, add a bit more chicken broth or a ladle of the pasta water.  Toss gently and continue cooking 1-2 more minutes to get a little browning on the gnocchi.

Transfer to a serving platter and finish with a drizzle of olive oil, grated cheese and Italian parsley.

Just look at this amazing pasta dinner, all from scratch and its gluten free!  It is SO delicious and leftovers are just as good!

Notes ♪♫ This post, first published in 2018 was long overdue for an update.  My original pasta dough was made with brown rice flour and tapioca starch.  I’ve since found that a good all-purpose gluten free flour can work just as well.  I have made this recipe several times with Better Batter Original Blend.  If you use a different brand, be sure that your flour contains xanthan gum.  If not, you will need to add it to help your dough hold together without crumbling or tearing.

Original post 06/17/2018                                Updated 01/20/2022

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Maple Sesame Salmon Bowls

This fast and easy dinner for two is made with simple, naturally gluten free ingredients.  One of the first meals I made after the New Year, it was a nice change of pace after all the holiday cooking.  The marinade gives the salmon just a hint of an Asian flair, pairing nicely with the jasmine rice, steamed broccoli and fresh mango.  Once you prep the ingredients, this meal comes together in 15 minutes!

Dinner for 2

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Ingredients:

Preparation:

Whisk together the sesame oil, maple syrup and coconut aminos in a non-reactive baking dish.

Place the salmon skin side up in the marinade for 20-30 minutes while you prep the other ingredients.

Toast the sesame seeds in a dry pan and set aside for garnish.

Combine the rice, water and salt in a small saucepan and simmer covered for 15 minutes.  Peel and slice the mango.  Cut the broccoli into florets and steam for about 10 minutes or until crisp tender.

Cook the salmon for 10 minutes in a grill pan or skillet over medium heat.  Start the filets skin side up for the first 5 minutes.  To caramelize the sugars and get that nice crust, don’t move the salmon around in the pan.

As soon as you remove the salmon from the marinade, pour that marinade into a small sauce pan and simmer (important, to kill any bacteria you must bring it to a boil).

After 5 minutes turn the salmon and finish cooking 5 minutes longer.

To assemble the bowls, arrange the rice on one side, followed by the broccoli.  Add one salmon filet and finish out the bowl with mango slices.  Garnish it all with toasted sesame seeds and a drizzle of the marinade.

Notes ♪♫ Salmon is a heart healthy fish that is rich in protein and omega-3 fats.  It is widely available both fresh and in the freezer section.  I like to buy family packs of individually portioned fillets so that I can take out one or more at a time as needed.  For more ways to prepare salmon, check out my Oven Baked Salmon with Almonds and Pecans, or my Gluten Free Salmon Burgers.

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New Year’s Day Lentil Soup

It is an Italian tradition to ring in the New Year with Lentil Soup.  Lentils symbolize coins and represent good luck and prosperity!

The base of this soup is often made with the ham bone that is left over from Christmas dinner.  But what if you didn’t cook a ham?  Lately I tend to forego the Spiral Ham in favor of a small pork roast or pot roast.  With ham being so high in sodium, I don’t want to be eating it for days.

So, for this soup I used a homemade Turkey Stock as a base along with purchased broth and added some finely chopped ham steak at the end, and it came out delicious!

Best of all, this soup has no pasta and most of the ingredients are naturally gluten free!  Happy New Year and Buon Anno from My Gluten Free Cucina!

6-8 Servings

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Ingredients:

  • 1 medium sweet onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • olive oil
  • 2 cups gluten free beef broth
  • 2 cups gluten free chicken or vegetable broth (I used one of each)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 bay leaf
  • ground pepper
  • 1-1/2 cups of stock (homemade or purchased)
  • 16 oz. bag green lentils
  • 8 oz. boneless smoked ham steak

Preparation:

Prep the veggies and dice them all the same size.  Heat olive oil in a 4 qt. soup pot.  Add the veggies and stir to coat with oil.  Cook for 5 minutes until they begin to soften.

Add the broth, stock and seasonings.  Bring to a simmer.

What is the difference between broth and stock?  Both may contain meat and aromatic vegetables, but stock is made with bones.  Roasted and simmered slowly to extract every bit of gelatinous goodness.

Thoroughly rinse and inspect the lentils, taking care to pick out any odd grains (like barley) that may have snuck in.

Add the lentils to the pot, cover and simmer on low heat for 45 minutes.

Partially puree the soup with a stick blender.  Be sure to pull out the bay leaf first!  Chop the ham into fine dice and add to the soup at the end of cooking (the ham should be fully cooked).

This soup is stick to your ribs thick!  If you would like to thin it out a bit, you can add more broth.

Notes ♪♫ Notice I don’t list salt in the ingredients?  If you are limiting salt in your diet, you may want to use unsalted ingredients (including the broth) all the way through except for the ham.  That 8 oz. ham steak has 1893 grams of salt (wow!), more than enough to flavor an entire pot of soup!  And just to put it in perspective, you will have 8 servings from this pot, so that is 237 grams per serving.  Whew!  Of course, if salt is not an issue you can make a stock from your leftover ham bone, it’s a great way to use up every bit of goodness from that holiday meal!

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Cioppino

I have always wanted to prepare the traditional Feast of the Seven Fishes (La Cena Della Vigilia) for Christmas Eve.  I love seafood and have visions of my dining table laden with seven different courses, showcasing all my best recipes from appetizers to chowder to the main course.

But what if your holiday gathering is a small one, or the family just doesn’t share your enthusiasm for seafood?  After some contemplation, I arrived at this downsized, one dish nod to The Feast of Seven Fishes.  A rich Cioppino, or seafood stew that is full of bright vibrant flavors, topped with a crab cake.  Yes, there are seven fishes in this bowl, and it was a feast indeed!

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To keep this recipe simple, head for the freezer section!  Last year I found a frozen seafood medley at Whole Foods.  It had four types of seafood (shrimp, scallops, squid and mussels) already prepped and ready to go!  If you can’t get this in your area, look for scallops, shrimp and squid rings in the frozen section.

To complete my seven fishes, I bought a dozen fresh littlenecks and flounder from the frozen aisle.  I topped it all off with a crab cake made with canned crab.

Not only was this meal perfect for a small gathering, but also easy to prepare!

The Seven Fishes

  1. Crab (fresh, frozen or canned)
  2. Flounder (fresh or frozen)
  3. Shrimp (fresh or frozen)
  4. Scallops (fresh or frozen)
  5. Mussels (fresh or frozen)
  6. Squid (fresh or frozen)
  7. Littlenecks (fresh or frozen)

Ingredients:

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 1/2 medium sweet onion, minced
  • 1/2 rib of celery, minced
  • 1 cup gluten free fish stock or chicken broth
  • 1/4 cup white wine
  • 1 cup crushed tomatoes
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1 tbsp. fresh lemon juice
  • 1 tsp. gluten free Worcestershire sauce
  • 12 Littleneck clams
  • 16 oz. fresh or frozen seafood
  • 8 oz. canned crab meat
  • Italian parsley for garnish
  • 1 tbsp. butter for finishing
  • gluten free spaghetti, pasta or risotto for serving
  • crab cakes (see recipe link below)

Preparation:

Prepare the crab cakes (recipe here) and keep warm.

Cioppino:

If using fresh mussels or clams, scrub and rinse well in cold water.  Discard any that are opened before cooking.

If using frozen fish, thaw before cooking.  You can improve the texture by soaking it in milk.

In a large, nonstick skillet (use one with a cover) melt the butter with the olive oil.  Add the celery, onion and garlic.

Sauté 2 minutes then add the tomatoes, lemon juice, Worcestershire sauce, stock, white wine and the spices.  Cover and simmer on low for 30 minutes.

Add all of the seafood.  Cover immediately and cook 6 minutes.

Discard any mussels or clams that did not open!  Stir in pasta with 1 tbsp. butter.

Serving:

Cioppino, with its flavorful tomato broth is delicious served over risotto.  You can also serve it as a zuppa with crusty bread, or over gluten free pasta as I have done here.  Garnish with Italian parsley and top it off with a skewered crab cake.

Notes ♪♫ While fresh fish is wonderful, using frozen is a great timesaver in the kitchen.  Look for frozen shrimp, scallops and squid, along with a white fish, like cod, sole or flounder.  All are widely available in the freezer section.

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Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them.  Of course, they are now off limits (ah breadcrumbs!).  For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis.  When recreating a recipe, I always aim to get all of the flavor and consistency of the original.  In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free.  But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!).  Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat.  It is a very good alternative and worth seeking out.  Of course, you can use canned if that is what you have available.  Look for Fancy Lump Crab and be sure to check the ingredient label.

With a little advance prep, you can have this entrée on the table in about an hour.

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

Preparation:

Chop the garlic and red bell pepper into fine mince.  Sauté 2 minutes in 1 tsp. canola oil.  Set aside and cool to room temperature.

Combine the breadcrumbs in a bowl and toss to mix.  Whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl.  Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumb mixture.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes.  Handle them gently and they should hold together (they will be wet).  Carefully roll each crab cake in the remaining breadcrumbs to coat.  Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour.  This will help retain their shape and hold together while cooking.

Heat a non-stick skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side.  To get that golden crust, don’t move the crab cakes around in the pan until it’s time to flip them over.  Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious!  The recipe is easy enough, wouldn’t you say?  A lovely appetizer to begin a meal or serve as a main course.  Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar.  (In the US, it is made with distilled white vinegar and is gluten free).  Always check labels!

 

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