We get a lot of fresh crab from my in-laws wonderful place on Whidbey Island. That makes this recipe extra special!
1 lb. Fresh Cracked Crab (Whidbey Island is recommended)
1/4 C Minced Cucumbers (I recommend Persian run through a food processor)
1/2 C Minced Onion
1/4 C Mayonnaise
1 Tblsp Dijon Mustard
Salt & Pepper to taste
2 Tblsp (maybe more) Gluten Free Bread Crumbs (I recommend these Gluten Free English Muffins)
1 C Bob's Red Mill All Purpose GF Baking Flour
1 Tblsp Lemon Pepper
1 Tblsp Curry
2 Tblsp Olive Oil
2 Tblsp Butter
Mix crab, egg, cucumber, onion, mayonnaise, mustard, salt & pepper. Refrigerate mix until ready to cook. Season flour with salt, pepper, lemon pepper, and curry. Heat oil and butter in a large skillet. When butter is melted, shape crab mix into palm sized cakes and dredge in flour mix. Cook and turn only once when golden. Serve with lemon and parsley to garnish.