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

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Gluten Free Corn Pancake with Crab and Tomato Relish

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.

Crab and Tomato Relish
 
Ingredients
  • 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
Instructions
  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.

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

IMG_0891

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
 
Ingredients
  • 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
Instructions
  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.

Piacere

727 Laurel Street, San Carlos CA 94070

650-592-3536

www.piacererestaurant.com

Shared with Gluten Free Wednesdays,

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