I’ve only been blogging for one week, but one of my favorite things so far is the friendly online community. From other food blogging newbies like Life, Minced to veteran bloggers, such as NerdSteak, everyone has been nice, encouraging, and funny.
This past week, NerdSteak posted an awesome Red Quinoa Crab Cake recipe that I had to try. However, the recipe included eggs. After I commented NerdSteak wrote back suggesting substitutions for me. (Seriously, one of the sweetest things ever!) I was so excited that I spent my Friday night making crab cakes.
Now, my mom was on her way back from a trip, so I wanted to surprise her with crab cakes. BUT, in the process of frying crab cakes (albeit in a basement with limited air circulation), I set off the fire alarm. Rather than coming home to a nice relaxing dinner, my mom received a panicked phone call asking her for the alarm code. (I swear I’m grown up, I just forget codes.) So please, when your frying crab cakes, turn your vents on!
Now, back to NerdSteak’s Red Quinoa Crab Cakes. They had just the right flavoring, and they tasted like a non-gluten-free crab cake. His suggestion of rice flour led to just the right amount of crunchiness upon frying. And, most importantly, my mom loved them. I’ve included my adaptation below, but first, go read NerdSteak’s recipe. (It’s gluten free, just not egg free!) Did you read his post? Alright, here you go then!
Allergies: Free of the Big 8, except shellfish. And, as always, free of gluten, dairy, eggs, safflower, tapioca, rosemary, cinnamon, and annatto seed. Ingredients: Procedure: Tips and Modifications:
NerdSteak's Red Quinoa Crab Cakes (Egg-Free)
Allergies: Free of the Big 8, except shellfish. And, as always, free of gluten, dairy, eggs, safflower, tapioca, rosemary, cinnamon, and annatto seed.
Tips and Modifications: