This month we’re recreating our quick curried crab cakes and making them gluten-free. In our original recipe we use panko (Japanese-style bread crumbs) to give our crab cakes a light, crispy coating. As a gluten-free substitute, we recommend using gluten-free Chex rice cereal (available at most grocery stores). We crushed the cereal to a fine crumb (not powder), and used it exactly as we would panko. The result was a light, crispy coating that doesn't go soggy when baked!
Gluten-free quick curried crab cakes
Prep 10 min Total 25 min Serves 4
Ingredients
Instructions
Nutrition (Per serving)
328 calories, 25 g protein, 13 g carbs, 19 g fat, 743 mg sodium.
Try our panko switch-up in these other Chatelaine recipes:
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