Chef Recipe: Gluten Free Corn Pancakes With Crab and Tomato Relish

#glutenfree #cornpancake

Chef Miriam Russell-Wadleigh’s Gluten Free Corn Pancakes with Crab and Tomato Relish will be fun to make. It has a lot of wonderful flavors that can work as either an appetizer, or a light lunch.

Gluten Free Corn Pancakes With Crab and Tomato Relish
  1. Mix everything together thoroughly.
  2. Preheat oven to 275 degrees.
  3. Heat sauté pan over medium flame.
  4. Add olive oil to Cast Iron Skillet
  5. Using a large soup spoon, drop 5-6 spoonfuls of pancake mixture into hot pan.
  6. Allow to cook without moving until lightly brown and almost set (about 5 minutes).
  7. Turn and brown on other side.
  8. Remove from pan and keep warm in oven. Repeat until all pancakes are done.
  9. Top with Crab and Tomato Relish.

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Here is a photo of the corn cakes cooking on my cast iron skillet.


As I have mentioned in other posts, I use a cast iron skillet whenever possible. My iron levels tend to be low and this is a simple way for me to add more iron to my diet.

Crab and Tomato Relish
  • ¼ # fresh Dungeness crabmeat (optional)
  • 1 pint cherry tomatoes
  • 1 red spring onion or 2 Tbs red onion, small dice
  • 8-10 leaves fresh basil
  • 2 Tbs basil oil or extra virgin olive oil
  • Salt and pepper
  1. Check crabmeat for shells.
  2. Halve cherry tomatoes.
  3. Chiffonade Basil.
  4. Combine all ingredients in a small bowl and season to taste with salt and pepper.
  5. Set aside.
  6. When all pancakes are ready, top each one with a small amount of Crab and Tomato relish.


727 Laurel Street, San Carlos CA 94070


Shared with Gluten Free Wednesdays,

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