Once you go gluten-free, you
can’t have restaurant crab cakes because they have bread crumbs inside or on top (“Panko” are Japanese breadcrumbs). And they’re often fried as well. Here’s how to make your own corn crab cakes.
The renovation: The original recipe was adapted from Queer Eye for the Straight Guy. I was inspired to add the corn by Gluten-Free Girl’s crabcake recipe. You can use lower-fat mayo and egg whites as a binder if you’re watching your fat intake. I added ground flax seeds to replace the bread crumbs, which adds healthy omega-3 fatty acids and a little fiber. I also added the wasabi mayo this time, which I thought would go well with the corn. These crab cakes are baked, not fried, so they are also lower in fat. You can make these crab cakes with frozen corn in the winter.
gluten-free, reduced-sugar diets
low-sodium or migraine diets