Gluten Free Crab Cakes

Ingredients
�¡1 Tablespoon butter or buttery spread
�¡1 Tablespoon extra virgin olive oil
�¡1/4 cup red onion, chopped finely
�¡1/2 cup celery, chopped finely
�¡1/2 Tablespoon dried parsley or 1 1/2 Tablespoons fresh parsley
�¡1/2 teaspoon gluten free Worcestershire sauce
�¡1/2 teaspoon paprika
�¡1/8 teaspoon fresh ground pepper
�¡1 large egg, beaten
�¡1/4 cup gluten free bread crumbs (I used Glutino GF bread crumbs)
�¡1/4 cup mayonnaise ( I use Kraft Miracle Whip - regular)
�¡1/2 teaspoon gluten free mustard
�¡3 1/2 to 4 ounces crab leg meat, chopped
�¡2 Tablespoons butter or buttery spread and 1 Tablespoons oil, for frying

�¡If you like your gluten free crab cakes spicy, add some pepper flakes and/or hot sauce.
�¡Replace any of the spices with your favorite spices: cumin, thyme, etc.

Directions
1.Place the 1 tablespoons butter, 1 tablespoons oil, celery, red onion, parsley, Worcestershire sauce, paprika, and pepper in a medium skillet over medium-low heat; cover; and cook until the vegetables are all soft, about 30 minutes. Remove from pan and refrigerate and cool until it reaches room temperature.
2.In separate bowl, add egg and beat; add crabmeat, bread crumbs, mayonnaise, and mustard. Cover and refrigerate.
3.Once the vegetable mixture reaches room temperature, add it to the crabmeat mixture; cover and refrigerate until well chilled, about 20 – 30 minutes.
4.Scoop 1/4 cup of the mixture and shape into patties or use a tablespoon for bite-sized crab cakes and use for appetizers.
5.Melt butter with olive oil in a large skillet, over medium-high heat.
6.Add the crab cakes; fry on medium heat for about 4 to 5 minutes on each side or until nice and brown on both sides.
7.Remove crab cakes with spatula and allow the grease to drain on paper towels.
8.Serve warm.

Serving Size: makes five 1/4 cup cakes

Number of Servings: 5

Recipe submitted by SparkPeople user MARYHENNIG.