I surprised the hubby with some crabs from Capt. Bob’s in Railroad this weekend for an overdue birthday present. They were expensive, but most definitely worth it.
There’s nothing quite like picking crabs and drinking beer with Old Bay (motto: Helping seafood everywhere reach its full flavor potential) all over your hands.
We polished off a dozen, and even Ava enjoyed some. Hubby then picked the rest so I could make crab cakes the next night.
So I’m getting ready to make them, but realize I have no regular mayo. But I do have Ava’s egg-free mayo.
So I go ahead and use the egg-free stuff, plus the wheat-free breadcrumbs and I forgo the egg. I figure if I’m going this route, I might as well make them allergen-free for Ava.
At first I was worried about the taste. Egg-free mayo is less creamy and more vinegar-y than regular mayo. And hubby has this thing with trying Ava’s food – it freaks him out until he tastes it and realizes its not all bad.
But these crab cakes were delicious, and everyone scarfed them down.
Here’s the recipe I used:
Dairy- and egg-free crab cakes
- 1 lb. crab meat
- 1/2 c. gluten-free bread crumbs
- 1/2 c. egg-free mayo
- 1 tsp. worcester sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dry mustard
Mix everything together. Use more mayo if mixture appears dry. Form into patties and cook for 5 minutes in some oil.
(The crab also had some Old Bay already on it which added to the flavor.)
There’s no denying that food allergies are a growing concern in the US. With about 3 million children affected -- 1 in 17 under age 3 -- it’s likely you know someone dealing with food issues.
My 2-year-old daughter, Ava, is part of that 3 million. But while her food allergies seem to bring never-ending challenges, I always remind myself that “having less may bring you more.”
Join me, a wannabe foodie, in my quest to make my daughter’s food experiences positive ones while trying to save time, money and my sanity.
