More from Life As A Plate. Both gluten-free and grain-free.
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“This recipe kind of happened on a whim. I usually use pureed pine nuts as my binder when I made seafood cakes. They make a sort of paste and give a nutty flavor and work excellent to help hold the crabcake together instead of traditional breadcrumbs. But I was out of pine nuts and I have at least 10 other kinds of nuts on hand so I picked out a bag of walnut meal. It didn’t alter the flavor of the crab cake at all but instead ended up making them so delicious and so crispy! Mike said they were the best I’ve made…”
