Today I planned to make gluten-free crab cakes for Father's Day. Since I had the ingredients, and wanted to get some Insulin Resistance fighting foods in my diet, I also made Buckwheat Pancakes for breakfast. Now mind you...I am more of a waffle fan than a pancake fan, especially homemade pancakes (never liked the taste), but I was VERY happy with my GF version!
Buckwheat Pancakes (modified from Gluten Free: Quick & Easy)
Yields: 12 - 16 pancakes (doubled the original recipe)
- 1.5 Cups Buckwheat Farinetta flour (highest in d-Chiro Inositol)
- 1/2 Cup Rolled Oats
- 4 Tbsp Smart Balance LIGHT (non-dairy)
- 2 Large Eggs
- 1 tsp of Sonoma Syrup "Crush" Vanilla Bean Extract
- 1.5 Cups Rice Dream Enriched Milk (unsweetened), add more if needed
- 2 tsp Fresh Lemon Juice
- 2.5 Tbsp Xylitol
- 3/4 tsp SweetLeaf Stevia Plus
Lemon Poppyseed Buckwheat Pancakes
Same batter as above, Yields: 4 small pancakes
- Two scoops of batter
- 1/2 tsp of poppyseeds
- 1 Whole Lemon, juice only
This was maybe my...2nd or 3rd attempt at making homemade pancakes...in my lifetime. I added in some natural sweeteners because I didn't have any syrup, nor any fresh fruits that I could use so I needed the batter to be very mildly sweet. It really doesn't take long once the pan is hot (Low-Medium heat). I actually didn't use any oil in the pan just added a scoop of batter waited 90 seconds, flipped and waited another 90 secs before removing from the pan. They turned out warm, fluffy, and quite tasty. Note: The lemon poppyseed could have used more lemon flavor.
Hot Applesauce (unsweetened), fresh berries or other fruits on top. For Dad, I cut up some bananas, sprinkled with some xylitol crystals (should have used powdered xylitol) and put some maple syrup on the side.
Lemon Poppyseed pancakes - Sprinkle with "powdered sugar". This can be Inulin (Fibersure), powdered Xylitol, powdered Erythritol, etc. To make real powdered sugar you would use Maltodextrin or Cornstarch and your sweetener of choice.
Crab Cakes (modified from Gluten Free: Quick & Easy)
Yields: 16 crab cakes, 3.5 - 4 oz each (Tripled most of the recipe)
- 6 Tbsp Kraft Real Mayo (non-dairy, no fructose)
- 3 Tbsp minced Green Onion
- 3 Tbsp dried Parsley
- 3 Tbsp French's Mustard
- 3 Large Eggs
- 3 Tbsp Fresh Lemon Juice
- 2 Tbsp Old Bay Seasoning
- 2 Tbsp Olive Oil
- 1.5 tsp Celery Seed
- 3/4 tsp Salt
- ½ tsp Cayenne
- 1.5 C Large-sized crab meat
- 1 Cup GF Bread Crumbs (i.e. Orgran All Purpose Rice Crumbs)
Crab & Shrimp:
- Half of the above mixture
- 1/2 Cup Crab meat
- 1 Cup Shrimp, chopped
- 1 Cup GF Bread Crumbs
Heat the oven to 300 degrees F to keep the cakes warm once fried...or you could bake them. Mix all ingredients together except for the meat and crumbs. Add half of your meat and half bread crumbs, mix, then add the rest of the meat and crumbs. Form palm-sized patties with your hands. Fry the cakes for 3 min on one side and 3 min on the other side (Medium Heat, Olive oil). Place in oven to keep warm.
Crab was freshly cooked and shelled. Shrimp was frozen, shelled & precooked, so we thawed to use in this recipe. Everything was cooked and complete within 2 hours. We had the crab cakes with Spinach, carrot, cucumber & grape tomato salad. On my salad, I used Newman's Own Light Balsamic dressing, but you could also use (Red Wine) Vinegar & Oil or some other fantastic homemade dressing of choice.
For this being a first for me, I was very pleased with the results. I've never had crab cakes (went GF before this became a favorite for Dad). They were very yummy, my personal favorite were the Crab & Shrimp cakes. We had enough for the next day, so I would suggest heating in the oven to maintain crispness. Note: Sodium content was high enough from the seafood, Old Bay and Mayo. Will remove salt from recipe and will use less celery seed and mayo next round.
So these are my adventures. I'll pay more attention in the future to get more exact measurements.
Next Time: Gluten-Free Pizza!