Believe it or not, these Grab Cakes are made with Spaghetti Squash and Gluten Free!
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 104kcal
Author Stacey aka the Soccer Mom
Ingredients
2cupscrab meat
1cupcooked spaghetti squashchopped
1/2cupgreen onionchopped
3tablespoonspotato starch
1tablespoonold bay seasoning
Instructions
Cut spaghetti squash in half — remove seeds, brush with cooking oil, and lightly sprinkle with salt and pepper. Bake for 45 minutes at 370°F face-down on a baking sheet lined with foil or a silicon baking mat (we use these for everything!)
When done baking, remove spaghetti squash from oven and allow to cool enough to handle. Remove squash rom shell and rough chop (doesn't need to be super fine).
Add crab, spaghetti squash, green onion, potato starch, and green onions to a large mixing bowl. Toss by hand or with wooden tongs until well combined.
Form into small patties, using about 1/3 cup mixture for each. Lay on a parchment paper lined baking sheet. Chill in fridge for 10-15 minutes. (This allows the crab cakes to "set" and hold together better).
Add about 3 tablespoons cooking oil to a large sauté pan. Place crab cakes in pan and fry for about 4-5 minutes on each side over medium heat. Be sure not to overcrowd the pan — leave space between each crab cake in the pan.
You're looking for the crab cakes to turn a rich golden brown on the outside. (All the ingredient are already cooked).
Remove crab cakes from pan and place on paper towel lined plate until ready to serve. Best enjoyed warm.