Gluten Free Crab Scramble Casserole Food

GLUTEN FREE KETO CRAB CAKES (30 MIN!)

Steps:

• Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.

SUSIE'S GLUTEN-FREE CRAB CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Beat eggs slightly in bowl.
• Crumble bread into pieces; add to eggs in bowl.
• Pour milk over bread, and gently stir all together.
• Add and mix all ingredients (except paprika).
• Pour into a lightly greased casserole dish (about 1 ½ qts).
• Sprinkle with paprika.
• Bake until knifes comes out clean, about 40 minutes.

GLUTEN-FREE CRAB SCRAMBLE CASSEROLE

Steps:

• Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
• Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
• About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
• Bake uncovered 45 to 50 minutes or until center is set.

GLUTEN FREE CRABCAKE RECIPE

Steps:

• Preheat oven to 375 F. Pick through crab meat to ensure no shells remain. Clean, drain and set aside. In a medium-size mixing bowl, stir eggs, onion, spices, mustard and Tabasco. Add crab meat and stir gently with a fork. Slowly add gluten free breadcrumbs or crushed tortilla chips or cereal - adding only enough to help the mixture stay together in patties when formed. Refrigerate, covered, until ready to cook. Prepare a baking sheet by lining with aluminum foil then spraying lightly with cooking oil. Divide mixture into approximately 8 equal portions and shape each into a patty. Place on the oiled foil, spaced apart from one another by at least 1 inch. Bake in preheated oven for 15 minutes, flip and bake another 5 minutes. Test to ensure the internal temperature is 165 F. Add bake time if necessary to ensure they are cooked through, then switch the bake setting to broil and monitor for another 3-5 minutes while broiling to lightly brown the tops. To make them extra crispy after cooking, pan fry in a preheated hot pan, lightly coated with high heat cooking oil, flipping after 1-2 minutes; serve immediately. Remove and serve over salad greens or on a gluten free bun for the ultimate crab cake sandwich!

CRAB CASSEROLE

Steps:

• Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
• VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.

GLUTEN-FREE CRAB CAKES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and hot sauce if using. Stir in the crab meat and breadcrumbs. Using a ½ cup dry measure cup, scoop up the mixture and form into 6 patties, compacting them only as much as needed to hold them together. Place on the prepared baking sheet and refrigerate for at least 30 minutes or up to 24 hours.

GLUTEN-FREE CRAB CAKES WITH SNAP PEA SALAD

Steps:

• Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
• Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
• Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
• Serve crab cakes with salad and mayonnaise sauce alongside.
• Do Ahead
• Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.

CRAB SCRAMBLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in 11x7 baking dish.
• Beat eggs and milk together in medium bowl.
• Mix in cubed cream cheese and crabmeat.
• Pour into baking dish with melted butter.
• Sprinkle chopped dill over top.
• Bake 30 to 35 minutes.
• Remove from oven, let set for 5 minutes.
• To serve, cut into squares.

GLUTEN FREE CRAB CAKES

Steps:

• In a large bowl, whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in.
• Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties (about 1/2 cup each), and put on lined plate. Refrigerate for at least one hour.
• When ready to cook, heat butter and oil over medium high heat in a skillet. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy!

BROCCOLI CASSEROLE GLUTEN FREE

Steps:

• Beat the flour and eggs until smooth and then add the remaining ingredients.
• Pour into a casserole dish, and bake uncovered at 350 for 70 minutes.
• Let sit about 5 minutes before serving.

GLUTEN-FREE CRAB CAKES

Steps:

• Gather the ingredients.
• Place crackers in a plastic bag and coarsely crush with a rolling pin or bottle. Reserve.
• Place flour in a shallow dish. Add salt, pepper, and paprika, if using. Reserve.
• Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic and sauté for about 4 minutes. Do not brown. Remove from heat and reserve.
• In a large mixing bowl, combine crabmeat, sautéed vegetables, and crushed crackers with egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Thoroughly combine using a large spatula.
• Line a baking sheet with parchment paper. Shape crab cakes by grabbing 2 spoonfuls of mixture and making patties with your hands. Place each patty on prepared sheet. Repeat process until you've used all the mixture; you should have 9 crab cakes, or 18 small ones if making appetizers.
• Dust each cake lightly with prepared seasoned flour. Turn cakes and dust on other side.
• Heat olive oil in a large frying pan and add 3 to 4 cakes. Do not overcrowd pan. Allow cakes to brown at the bottom, from 2 to 3 minutes. Turn and brown other side. Repeat frying process until you've cooked all the cakes.

CRAB CASSEROLE

Steps:

• Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.
• Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.