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Tag Archives: diatetic

Spicy Crab Cakes (Low carb, Gluten free)

When avoiding wheat flours that contain gluten, there are many other types of flours that one can use in its place, such as rice, sorghum, or tapioca flours which are still high in carbs. Since we are also on a low carb diet to promote weight loss, we choose to use the alternatives of almond or coconut flours.

This is a crab cake recipe that I came up with for our Friday night treat, and I chose to use coconut flour because I felt that the slightly sweet taste would work well with the sweetness of the crab meat and the heat of the chipotle pepper, while acting as a glue to hold the delicate patties in shape. Crab cakes often have fillers such as potato, which increases the carbs and can also disguise the flavor of the crab… I skipped this, since we like our crab cakes to be ALL about the crab.The Parmesan cheese takes the place of breadcrumbs as a coating, and browns up nicely in the oven. This is similar to the method used in Parmesan Perch.

Crab cakes should be refrigerated for a minimum of 30 minutes prior to baking, to help them hold their shape.

Spicy Gluten Free Crab Cakes

  • 1/4C celery, finely diced
  • 1 medium leek, washed well and finely diced
  • coconut oil for sauteing
  • 1 egg, beaten
  • 2T mayonnaise
  • 2T heavy cream
  • 6 oz crab meat (I used refrigerated in a packet)
  • 1/2 chipotle pepper, canned, finely diced (seeded if you prefer milder)
  • 2tsp capers, diced
  • 2Tb fresh parsley, finely chopped
  • 2 Tb coconut flour
  • kosher salt and ground pepper to taste
  • 1/4-1/2 C Parmesan cheese, finely grated

Saute the celery and leek in coconut oil until tender, 2-3 minutes, and set aside. In a medium bowl, mix together egg, mayonnaise and cream. Gently fold in the crab meat. Add the leeks, celery, chipotle pepper, capers and parsley, mixing gently. Add coconut flour, 1 Tb at a time, mixing well. Add salt and pepper to taste. The mixture will be soft, but should be manageable. If it is too delicate, add a small amount of additional coconut flour. Divide mixture into about 6 medium patties, dredging each one in the grated Parmesan cheese before setting on a plate. Refrigerate at least 30 minutes to chill cakes and make them a little easier to handle. When they are chilled, bake at 450 degrees on a silicone baking mat or parchment-lined sheet for 10-12 minutes, or until lightly browned. Serve immediately with tartar or roumelade sauce.

Sauce: The sauce I used was a base of 1/2C mayo and 2Tb cream seasoned with a finely diced gerkin pickle, dash of hot sauce, 1/2 diced chipotle and 1tsp dijon mustard with a squeeze of lemon.

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Roasted Garlic Dip (If you haven’t roasted garlic before, you MUST!)

I’m not usually one to insist that someone do something or try something… but I CAN get a bit enthusiastic about things that are really, really wonderful! Roasted garlic fits the bill perfectly. The process of roasting changes the flavors, brings out the sweetness while subduing the hotness, and yields simple and complex flavor (and smell) that makes my mouth water!

 

 

 

 

 

 

 

It is insanely simple to do… just cut off the top of a garlic bulb, drizzle in cococut oil (or any healthy oil you prefer), sprinkle with a little kosher salt and freshly ground pepper, and roast for about 30 minutes at 400 degrees. Easy peasy… and elegant… gourmet… delicious… indulgent… you get the idea! After roasting and cooling, the garlic is very soft, and needs to be pressed from the skins of the individual cloves. It can be great just like this, spread on low carb cheese crackers, veggies, on pizza crust, mixed into tomato herb pasta sauce, smeared on ribs or chicken for grilling, mixed into cream cheese for a simple roasted garlic dip, or any other number of wonderful uses.

 

Here, I used it to make a warm cheesy dip that we devoured on raw celery and carrots, as well as a few gluten free crackers. I hope you enjoy the recipe, but even more, I enthusiastically recommend that you roast some garlic soon! This is also a great base for adding spinach and artichokes or sun-dried tomatoes and herbs.

 

 

 

Warm, Cheesy, Roasted Garlic Dip

  • 16 oz cream cheese at room temp
  • 1C mixed Italian cheeses, shredded (or mozzarella, etc)
  • 1T blue cheese (because I had a little left I wanted to use up)
  • 1/3C heavy cream
  • 2 cloves fresh garlic
  • 1Tb hot sauce
  • 2 bulbs roasted garlic flesh
  • 1/4-1/2 C more Italian cheese to top

Using a food processor, zip the fresh garlic, then add cream cheese, blue cheese, 1C of Italian cheese and heavy cream, and process until smooth. Add hot sauce and roasted garlic, process. Adjust flavor with salt and pepper if desired. Spoon into baking dish and cover with remaining cheese. Bake at 350 degrees for about 20 minutes, until the cheese is bubbly and browned. (Leave a little extra room in the dish, as you can see, mine bubbled over! Glad I had a baking sheet under it!) Serve with fresh raw veggies or low carb cheese crackers.

Using a baking sheet under the dish was a “great” idea 😉

 

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