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Gluten free crab and tilapia cakes recipe ¦ Friend That Cooks Blog

Gluten free crab and tilapia cake recipe

Here is a fantastic, and easy, recipe for gluten free crab and tilapia cakes. The tilapia in the recipe helps bind the crab cakes in the absence of bread crumbs. Use crab sold in plastic tubs in the seafood department for the best results. Canned crab found near the canned tuna yields less crab after the water is drained out and doesn’t hold together as well in the cake. Tools needed Standard size muffin tin, sheet pan, small sauce pan, large mixing bowl, spatula or spoon for mixing Ingredients

  • 2 (8 oz) tubs of crab claw or lump crab meat
  • 3 tilapia filets
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green onion, separated into white and green parts
  • 2 cloves fresh garlic, minced
  • 3 tbsp mayonnaise
  • 1 tbsp Boulevard Pale Ale mustard (or another type if unavailable)
  • 2 tsp fresh lemon juice
  • 2 tsp chopped fresh dill
  • 2 tsp Old Bay seasoning
  • coconut, soy or some other type gluten free flour, enough to coat the cups in the muffin tin
  • oil spray
  • 1 tbsp butter
  • salt and pepper

Procedure Spray the sheet pan with oil spray, place the tilapia fillets on the pan and season with salt and pepper. Bake in oven at 350 degrees for 12 minutes. Remove and allow to cool until needed. Cook peppers and onion whites in butter in a sauce pan over medium-low heat until soft. Combine cooked peppers and onion, onion greens, garlic, lemon juice, mayonnaise, mustard, Old Bay and fresh dill in a large mixing bowls and mix together. Crumble cooked tilapia into the mixture and stir until evenly distributed. Fold in crab without overmixing. Spray six openings in a standard sized muffin tin with oil spray, then coat with flour, shaking out the excess. Press crab mixture tightly into the muffin slots and pile the remaining crab evenly on top of each slot without allowing it to pile over the edges of each opening. Bake at 350 degrees for 20 to 25 minutes, or until internal temperature reads 170 degrees. Remove from oven and allow to cool for up to five minutes before removing from tin. To remove, run the edge of a butter knife around the outside edge of each muffin slot to loosen the cakes, then use the knife and fingers to pull out. Notes Allowing the cakes to cool completely before removing aides in keeping them in one piece. Cooking longer will also help them stay together, but runs the risk of drying them out. Vary the amount of mayonnaise, cooking time, flours and cooling times to find the perfect recipe for your oven and equipment. A great non-stick muffin tin is the best tool for ensuring a crab cake that doesn’t break. These can also be baked in paper cups as a last resort. Friend That Cooks Home Chef Service offers weekly meal prep in Kansas City and Wichita for families with busy schedules, food allergies and dietary restrictions. Our personal chefs can prepare healthy meals for your family every week to make your life much easier.

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Cardamom and cinnamon rolled pork tenderloin pic

Cinnamon cardamom pork tenderloin

I started cooking for a past customer again this week. She has an extremely strict diet due to many food allergies. Her doctor set her up on a special diet made from ingredients she tested less reactive to, with the ingredients she could have each day changing. Needless to say, she was very overwhelmed by the restrictions. She needed dishes both she and her husband could eat without getting discouraged or bored.

For her first dish for the week, I made a cinnamon and cardamom rubbed pork tenderloin with steamed leeks and sauteed squash and zucchini.

For a second dish, I glazed turkey tenderloin in agave syrup and roasted it, then served it with steamed rice and a mixture of lightly cooked fresh pear, green pepper and a little nutmeg. (pic to come)

The third dish was a fresh dill rubbed chicken breast browned in sunflower oil and served with steamed quinoa and a bean medley dressed with fresh lemon juice. (pic to come)

The last dish for the week was pan seared tilapia with sweet potato casserole topped with toasted water chestnuts, and roasted green cabbage seasoned with a little butter and savory. (sorry no pic)

Though there were only four different dishes, I prepared enough of each last for lunch and dinner for seven days. I’ll be back next week.