There’s seldom a time when Chef Bill and I aren’t in the mood for his crab cakes. He reinvented them several years ago when a craving struck. On the spot, he morphed a Ritz Cracker-heavy recipe into a palatable, gluten-free masterpiece.  We both adore these as a dinner because they’re light, but also filling. And they go perfectly with a side salad or cooked vegetable such as Clean Cream of Cauliflower Soup or sauteed green beans.

Cook’s note: Chef Bill says fresh bread crumbs work best. One of our favorites is Goodman’s gluten-free white bread. If you can’t find that brand, use whatever spongey gluten-free bread you can find.

Sizzle-Sizzle!

Think of these as an elegant, lower-in-fat version of the hamburger patty. The mustard sauce adds a lovely contrast. Crab cakes are easier to make than you think…just follow the simple steps below, don’t overcook, and serve asap. Keeping them in a warm oven for a few minutes is fine.

Hope you enjoy – Bon Appetit!