After a long summer hiatus, DIY Thursday started up again last week! We decided to go a little healthier before we jump into the #BECAUSECHEESEPORN kind of meals – don’t worry we have all winter for those! That being said, crab cakes aren’t exactly known for being all that healthy.
Luckily, I found an amazing gluten free crab cake recipe from the 4-Hour Chef by Timothy Ferriss. It is so easy to make with no bread crumbs required. What you see here is all crab, crab and more Crab!
The most important thing as per Mr. Tim Ferriss: Don’t be a Pan Shaker! Just let them sit for a few minutes on each side and you’re golden!
We couldn’t resist making it a Crab Cake Eggs Benny by adding poached eggs – the perfect topper. Ok, maybe we were just VERY excited to play with Rachel’s egg poaching device but it really did taste good all together.
If you’ve got an extra set of hands you can start plating your salad greens.
We finished it off with a fresh mango salsa from Oh My Veggies. We modified it a little bit by adding some avocado.
A lovely meal to go with two bottles Merlots! I don’t often love Merlots so we had a pretty stellar evening when we had two great ones in a row.
Overall, a fantastic evening with lots of wine, delicious food and good company. For the full recipe definitely pick up the the 4-Hour Chef. For beginner cooks, it’s a great book that explains all the basics! All of his recipes are very well laid out and easy to follow! Before you know it you’ll be impressing people with your delicious crab cakes!