Flourless Crab Cakes?

Question

Anyone know a crab cake recipe that does not include any bread products? Something that someone with Celiacs can eat?

Thanks

Celiacs is an allergy to gluten

Answer 1

Celiac (gluten free)

Substitution: To substitute 1-cup of wheat flour in any recipe, use;
2/3-cup of rice flour + 1/3-cup potato starch
or
3/4-cup rice flour + 1/4-cup cornstarch
http://www.lesleycooks.com/glutenfree/glutenfree.htm

Workable Wonder Dough

makes 1½ pounds dough

You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Wark’s Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.

2 teaspoons unflavored dry gelatin
2¼ teaspoons active dry yeast
2/3 cup warm water (105F-115F)
2 tablespoons sugar
2½ cups Wendy Wark’s Gluten-Free Flour Mix (see recipe below)
2½ teaspoons xanthan gum
¼ cup instant non-fat dry milk powder
½ teaspoon salt
3 tablespoons vegetable oil
2 eggs

Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms. Use dough in your favorite recipe.
http://www.celiac.com/st_prod.html?p_prodid=931&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8


Multi Blend Gluten-Free Flour (Wendy Wark’s Gluten-Free Flour Mix)

1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results
Note- If you can’t tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.
http://www.celiac.com/st_prod.html?p_prodid=798&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8

Gluten-free self-rising flour
2 tablespoons potato flour
enough white rice flour to make it up to 1 cup
1/2 teaspoon bicarbonate soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum OR guar gum
OR pre-gel starch

Gluten-free baking powder
1/4 cup bicarbonate soda (baking soda)
1/2 cup cream of tartar
Mix well and keep in an airtight container.

Flour combinations
The following combinations of flours work well together:
2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour.
2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour and a teaspoon of xanthan gum.
1/2 soya flour and 1/2 cornstarch.
1/2 soya flour and 1/2 potato flour.
1/2 soya flour and 1/2 rice flour.
1/2 soya flour, 1/4 potato flour, 1/4 rice flour.
Note: When buying soy flour, look for debittered soya flour. It has a milder flavor. Plain full fat soy flour has a noticeable strong a flavour.

Gluten-free pastry
This is good for sweet pies, tarts and cheesecakes.
60g (2oz) cornstarch (maize cornflour)
3/4 cup non-instant dry milk powder
1 1/2 cups coconut
120g (4oz) melted butter
Simply mix and press into a dish. This isn't exactly pastry, so don't roll it.
To replace the gluten
If you simply take gluten out of your baking, you're likely to have disappointing results. Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits.
Bakers replace it with xanthan gum, guar gum, or pre-gel starch. Xanthan gum is a natural product made from Xanthomonas campestris. This microorganism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health food. You can also use Guar Gum, a vegetable gel, which is cheaper than Xanthan gum.

Gluten-free Flour Mix
2 cups rice or millet flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of xanthan gum
Each type of flour acts a little differently in relation to other ingredients in a recipe. Many recipes depend on wheat flour for their texture or rising power, so you may have to experiment a bit to see which flours work best when interchanged. To start, change 1/4 of the flour or less. The chart below will give you a good starting point.
You can make your own flour from oatmeal or other rolled grains in a blender or food processor. Use 1-1/2 cups oats to make about 1 cup oat flour. Potato and soy flours are best used in combination with other flours. They have a strong flavor and soy flour has a darker coloring. Rice flour gives a distinctively grainy texture to baked products. Rye flour is frequently used although it has a dark color and distinctive flavor. (Barley, oat, and rye flours all contain some gluten.)
Wheat Flour Substitutionsper cup
Grain (Flour) Amount
Barley 1-1/4 cups
Cornmeal 1 cup
Corn flour 1 cup
Oat 1-1/3 cups
Potato 3/4 cup
Rice 3/4 cup
Rye 1-1/3 cups
Soy 1-1/3 cups
Tapioca 1 cup
http://www.ellenskitchen.com/faqs/glutfree.html

Another chart from a question on yahoo answers:
One cup wheat flour:
-Wheat-free Alternatives Containing Gluten:
1 cup spelt flour (high gluten)
7/8 cup kamut flour (high gluten)
3/4 cup oat flour (low gluten)
7/8 cup rye or triticale flour (low gluten)
3/4 cup barley flour (moderate gluten)
-Gluten-Free Flour Alternatives
7/8 cup buckwheat or amaranth flour
3/4 cup rice, soy, millet or bean flour
5/8 cup potato flour
7/8 cup corn or quinoa flour
1/2 cup ground nuts or seeds
Source: similar question on yahoo answers…

Recipes and link lists for celiac and gluten free
http://www.celiac.com/st_prod.html?p_prodid=798&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (general flour recipe)
http://www.lesleycooks.com/glutenfree/glutenfree.htm (another flour recipe)
http://www.ellenskitchen.com/faqs/glutfree.html (very good site with lots of info)
http://www.recipelink.com/clippings/clippings.html (pizza dough)
http://www.celiac.com/st_prod.html?p_prodid=1077&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (pizza dough and foccia recipe)
http://www.hungrybrowser.com/phaedrus/m122502.htm#2 (mushroom pizza recipe with crust)
http://www.celiac.com/st_prod.html?p_prodid=931&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (workable wonder dough for pretzels, breadsticks, cinnamon rolls and pizza crust)
http://www.celiac.com/st_prod.html?p_prodid=930&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (cinnamon rolls)
http://www.celiac.com/st_prod.html?p_prodid=1078&p_catid=70&sid=91hH9H1jt5DS3Pb-46107073803.5e (gluten free alternative flours explained and flour additives)
http://www.celiac.com/st_main.html?p_catid=70&sid=91hH9H1jt5DS3Pb-13107416587.64 (gluten free cooking)
http://www.elise.com/recipes/archives/wheatfree/ (lots of recipes for wheat free)
http://glutenfreegoddess.blogspot.com/2006/11/tis-almost-gluten-free-holiday-season.html (holiday tips for gluten free)
http://glutenfreegoddess.blogspot.com/2007/02/gluten-free-bloggers.html (gluten free blog)
http://www.gfrecipes.com/
http://www.celiac.com/st_main.html?p_catid=20 (recipes)
http://www.gluten-free-living.net/gluten_free_recipes.php
http://www.recipesource.com/special-diets/gluten-free/
http://breadnet.net/gluten-free-flours.html (gluten free flours)
http://www.kidshealth.org/kid/recipes/gluten/about_cd_recipes.html (kid recipes for gluten free)
http://www.glutenfreeindy.com/faqforparents/index.htm
http://www.fatfreevegan.com/gluten-free/index.shtml
http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&orig_kw=gluten+free&config=db&scope=recipes&page=1&pagesize=15&attrib_26=keywords&oper_26=eq&val_26_1=%2Bgluten+%2Bfree&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq
http://allrecipes.com/Search/Recipes.aspx?WithTerm=gluten+free
http://www.fitnessandfreebies.com/wheatfree/index.html (wheat free)
http://www.fitnessandfreebies.com/celiac/index.html (gluten free)
http://www.lesleycooks.com/glutenfree/glutenfree.htm (scroll way down on right side)
http://www.enabling.org/ia/celiac/#recipes (lots of recipes)
http://www.enabling.org/ia/celiac/rec/recipeu.html (more recipes)
http://members.ozemail.com.au/~coeliac/det.html (scroll down)
http://www.purr.demon.co.uk/Food/Wheatfree.html (recipes)
http://gfkitchen.server101.com/recipes.htm (recipes)
http://members.ozemail.com.au/~coeliac/fav.html (recipes)
http://www.hungrybrowser.com/phaedrus/m071502.htm#5 (wheatless ramen noodles)
http://www.hungrybrowser.com/phaedrus/m051002.htm#3 (wheatless donuts)
http://donwiss.com/ (link list)
http://gfkitchen.server101.com/GFLinks.htm (link list)
http://search.atomz.com/search/?sp_q=gluten+free&sp_a=sp1002ec83&sp_f=ISO-8859-1&sp-advanced=1&sp-p=any&sp-w-control=1&sp-w=alike&sp-date-range=-1&sp-start-month=0&sp-start-day=0&sp-start-year=&sp-end-month=0&sp-end-day=0&sp-end-year=&sp-x=any&sp-c=10&sp-m=1&sp-s=0 (search engine for bread recipe website…type in the words “gluten free” in the search box to find pages on which gluten free bread recipes are listed.)

similar questions on yahoo answers
http://answers.yahoo.com/question/index;_ylt=Agyk.qURI_SpyHOEFXVS5kfsy6IX?qid=20070221145555AAI7Qis&show=7#profile-info-134775d2a0088a60e76138676e64fa6baa
http://answers.yahoo.com/question/index?qid=20070306041501AA2Q3T4&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070306034410AAGR0rO&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070311160546AAJVL5I&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070311160546AAJVL5I&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070315141629AAb2Etm&r=w&pa=FZptHWf.BGRX3OFMhjBVUKsh.XEhD7NSQbral_e2keX0sMllDCjHxkUzmqqF3GSeNlaS8HkzQb7NcBXL_Q--&paid=answered#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L

medical website for celiac
http://www.nlm.nih.gov/medlineplus/celiacdisease.html (national library of medicine, medline plus)

Answer 2

1

Answer 3

2

Answer 4

Oven Baked Crab Cakes

10 servings 35 min 20 min prep

2 1/2 cups finely crushed corn flakes
1/4 cup mayonnaise
1 tablespoon spicy Dijon mustard
1 teaspoon Old Bay Seasoning
1/8 teaspoon cayenne pepper
1 egg yolk
1 lb fresh crabmeat
2 tablespoons soft butter

Spread crushed cornflakes in a shallow baking pan.
Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
Add crab meat.
S& p to taste.
Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
Turn cakes over in crushed corn flakes until covered.
Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
Chill 2-4 hours.
Preheat oven to 400 degrees F.
Transfer crab cakes to a large greased baking sheet.
Put about 1/2 teaspoon butter on each crab cake.
Bake around 15 minutes.
Cakes should be golden brown.

Answer 5

GLUTEN FREE CRAB CAKES

1 cup Kellogg's Corn Flakes Crumbs (contains corn and traces of soy)
2 packages (8 oz each) crab meat
1 egg, slightly beaten
2 Tablespoons chopped onion
1/4 cup chopped celery
2 Tablespoons chopped fresh cilantro
4 Tablespoons mayonnaise
2 tsp dry mustard powder
1 teaspoon hot pepper sauce (such as Red Hot sauce)

Method

In large bowl, flake crab meat. Add remaining ingredients. Mix well. Using about 1/3 cup for each, shape crab meat mixture into twelve 1/2 inch thick patties. Cook on lightly greased baking sheet pan 4 to 6 inches from heat. Broil 10-15 minutes; turning patties halfway through cooking process.

Answer 6

I don't know what a Celiac is, but try some left over mashed potato instead of the bread crumbs.

Answer 7

Instead of bread crumbs use the white of the eggs.

Answer 8

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 9

that points that wear goodnees from sale 800 peso