Central Park and Gluten Free Crab Cakes

Saturday was the first day in a couple weeks that I’ve had to just relax: go to the gym, explore the city, and cook in with my hunny.

Central Park was in full bloom, and the people/dog watching was great.  All of the good rocks were taken though…sigh.

Orlando Bloom

 

After visiting the park, we went to the Whole Foods in Columbus Circle for dinner ingredients.  And miraculously, it wasn’t a total zoo.  On the menu: crab cakes with remoulade and dijon vegetables:

I made the crab cakes based on the recipe on Hey, that tastes good!

Crab Cakes

1/2 lb lump crab meat, picked over for shells

1/2 onion, minced

one big carrot (I used about 6 baby carrots), grated

2 cloves garlic, minced

1 egg

2T Dijon mustard

2T horseradish

2T mayo

salt and pepper

a little less than 3/4 cup gf bread crumbs (I used Ener-G Breadcrumbs)

1. Cook the onion, carrot, and garlic in 1T of butter until softened.  Let cool on the stove as you mix the other ingredients together (save the breadcrumbs).  Add the breadcrumbs in 1/4 cup at a time until the mixture is not too wet, and comes together into a ball.  Divide mixture into 6 balls (ours made seven).  Coat in a little more breadcrumb.  

Heat 1T butter and 1T oil in a pan.  Cook cakes for about 3 minutes on each side, until they’re brown and crispy. 

Dijon Vegetables

2 potatoes, cut into half moons (we used Russet, but you could use red-skin too)

2 cups broccoli florets

carrots (as many as your carrot-hating boyfriend will let you put on the pan)

4T olive oil

5T Dijon mustard, or stone-ground

1T basil/oregano/garlic blend

salt and fresh ground pepper

Preheat oven to 400 degrees.  Stir together oil, mustard, and spices.  Add to vegetables and stir to coat.  Spread vegetables on a greased baking sheet.  

Bake for one hour.  

 

This meal was a definite win.  The vegetables are a great side dish, and so easy to make.  You can stick them in the oven while you prepare the rest of your meal, and they’re done right on time.  

And what’s in that pinkish lumpy sauce, you may ask? 

I’ll give you the recipe, but I’m not going to vouch for how good it is, because it wasn’t perfect.  

Remoulade sauce

1T chopped capers

1T lemon juice

1/3 cup mayo

squirt of ketchup

squirt of mustard

Stir it all together.  Then you’re done. 

 

Nick put hot sauce in his, which I think was a good call.  I mistook cornichons for gherkins in the store, and added those yucky bitter pickle things into mine, so that didn’t really help my case.  

I’ll let you know if I come up with something better.  For now, I’ll say just use tartar sauce or cocktail sauce.

Also, don’t even think about watching the movie 2012.  Nothing can spoil the taste of gluten-free crab cakes like John Cusack and bad special effects.

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