Ingredients
Directions 7 steps | 35 Minutes
Measure and prep all ingredients.
Prepare the aromatics and vegetables. In a small skillet, on medium heat, melt the butter. Add the minced ginger root, chopped yellow onion, celery, red bell pepper and mini bella mushrooms. Sauté until softened. Remove from heat and let cool slightly.
Assemble the crab mixture. Preheat the oven to 375°F. In a large bowl, stir the softened cream cheese, olive oil, spicy brown mustard, ground ginger powder, cayenne pepper powder, sea salt, ground black pepper, paprika, ground flax seed powder and egg.
Add the sautéed aromatics and vegetables. Stir until thoroughly mixed.
Gently toss in the crab.
Fill five ramekins with the crab mixture. Sprinkle the top of each ramekin with one tablespoon of crumbled gluten-free cracker. Slice the butter into five squares and place one pat of butter on the top of each ramekin.
Place the ramekins on a baking sheet. Place the baking sheet in the heated oven and cook for 20 minutes. Serve and enjoy!
Notes:
- If you'd like to prepare with fresh crab, reserve the crab shells for baking the crab mixture and serving the croquettes.
- If you are not intentionally gluten-free, substitute the flaxseed topping with crumbled buttery or saltine-style crackers.
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