Gluten-Free Crab Cakes 

Directions

Crab Cake Filling  

1. In a medium skillet, heat olive oil. Sauté celery and onions until tender.
2. In a bowl, combine sautéed celery, onions, crab meat, ½ cup Kinnikinnick Panko Bread Crumbs, parsley, pepper, salt and mayonnaise. Mix until combined.
3. Form mixture into cakes (2 - 2½ inches in diameter)
4. Refrigerate covered for at least two hours to firm up. 

Coating & Cooking Crab Cakes 

1. In a medium skillet, heat 2 tablespoons olive oil over medium heat.
2. Whisk eggs in a shallow bowl and set aside.
3. Place 1 cup Kinnikinnick Panko Bread Crumbs in a separate shallow bowl.
4. Dip each formed crab cake in egg and then in Kinnikinnick Panko Bread Crumbs to coat.
5. Place in heated pan and cook until golden brown (approx. 3 - 5 minutes each side).
6. Remove from pan and pat extra oil off of crab cakes with paper towel.
7. Serve warm with Herb Dijon Mayo or your favourite gluten-free dip.

Yields: 15 crab cakes