Side Dishes
March 16, 2014
Calories
56
Sodium
328mg
13% DV
Fat
0.65g
1% DV
Protein
5g
10% DV
Carbs
6g
2% DV
Fiber
0.6g
2% DV
Rice Flour Crab Cake
240
Easy gluten-free crab cake.
5
½ cup crab meat
2 tablespoon grated celery
¼ cup rice flour
1 egg
½ teaspoon Dijon mustard
¼ teaspoon salt
2 tablespoon grated celery
¼ cup rice flour
1 egg
½ teaspoon Dijon mustard
¼ teaspoon salt
Mix egg, Dijon mustard and salt (skip if crab meat is salty). Add crab meat, celery, and rice flour into the mixture, stir to combine.
Heat a skillet, spray some oil or butter on it.
Drop about 2 tablespoon of crab mixture per cake into the skillet. Put as many as you can fit, leave some space for spatula to turn them.
Press the cakes flat using the spatula. Let cook for 2 minute over medium heat. Flip over and cook the other side. When the cakes are no longer runny and a little brown on the edges, they are ready.
Serve alone or with steamed vegetables.
Nutritions
Calories
56
Sodium
328mg
13% DV
Fat
0.65g
1% DV
Protein
5g
10% DV
Carbs
6g
2% DV
Fiber
0.6g
2% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
0.23g
1%
Polysaturated Fat
0.17g
1%
Monosaturated Fat
0.25g
1%
Cholesterol
30mg
10%
Sodium
328mg
13%
Potassium
67mg
1%
Protein
5g
10%
% DAILY VALUE*
Total Carbohydrate
Fiber
0.6g
2%
Sugar
0.2g
0%
Vitamin A
46IU
0%
Vitamin B6
0.07mg
3%
Vitamin C
1mg
3%
Calcium
15mg
1%
Iron
0.27mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
