Yes! You can have wonderful gluten free crab cakes, and easily, with this recipe by San Francisco chef Mark Dommen of One Market Restaurant. Make them as an appetizer or serve them as we do here, with salad for a delicious and light summertime dinner.
Crab Cakes with Citrus, Baby Arugula, and Fennel Salad
- 3 ounces fresh scallops
- Sea salt or kosher salt and freshly ground white pepper
- 1⁄2 cup heavy cream
- 10 ounces Dungeness crabmeat from 2 pounds whole Dungeness crab or other crabmeat
- 2 teaspoons gluten-free Dijon mustard
- 1 teaspoon chopped cilantro optional
- 2 pinches cayenne pepper
- 2 ruby red grapefruit
- 2 oranges or blood oranges or 1 of each
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1⁄4 cup extra-virgin olive oil plus more for brushing
- 6 cups loosely packed baby arugula
- 1 medium fennel bulb trimmed and sliced as thinly as possible
- 1 head of frisée dark outer leaves discarded
- 1⁄4 cup loosely packed fresh tarragon
In a blender, whirl the scallops and a pinch of white pepper, adding the cream in a slow stream and stopping to scrape down the sides. Blend until combined.
In a large bowl, lightly toss together the crab, mustard, and cilantro. Gently mix in and evenly distribute the scallop mousse without breaking up the crab-meat. Season with salt, white pepper, and a pinch of cayenne. Set aside.
Cut away the peel and white pith from the citrus, then cut between the membranes to release the segments. Reserve, storing the blood orange segments separately to avoid discoloring the other oranges.
In another large bowl, combine the vinegar, honey, 1⁄4 cup oil, a pinch of salt, and a pinch of cayenne pepper. Mix the vinaigrette well and set aside.
Preheat the broiler. Lightly oil a sheet pan or baking dish. Form the crab mixture into 8 patties (about 3 rounded tablespoons each) and place on the prepared pan. Lightly brush the tops of the crab cakes with oil and broil until lightly brown and the cakes are heated through, 3 to 5 minutes. Keep warm.
Add the arugula, fennel, frisée, and tarragon to the vinaigrette, toss to coat, and season to taste with salt and pepper.
Divide the cakes, citrus sections, and salad among four dinner plates. Serve while the crab cakes are still warm.
Photographer James Ellerker