I love honey dijon mustard and will try to find anything to put it on! It is especially yummy in these crab cakes. Serious YUM.
Take one can of choice crab meat, drain, and pour contents into a bowl.
To the crab, add one fourth plus one eighth cup gluten free bread crumbs, 2 tbsp of your favorite Honey Dijon mustard, 2 tbsp mayo or veganaise, 2 tsp Worcestershire sauce, 2 tsp rosemary, 2 tbsp chopped scallions, 1 tbsp ground flaxseed (optional, but I like the added health benefits). Combine all ingredients by mixing together with two forks.
Put the crab mixture in the fridge for a half hour to firm up. (Mom has assured me this is a key step)
Form the mixture into two large patties with your hands and place them in a skillet.
Brown both sides of the crab cakes, carefully turning them in the skillet.
Bake at 375 for 20 more minutes, or until heated through.
(look! It’s my favorite Giada pan again!)
Honey Dijon potatoes
Slice a bag of your favorite baby gold or red potatoes in half.
Spread onto a greased cookie sheet.
In a bowl, mix one fourth of a cup olive oil, one half of a cup honey Dijon mustard, and a splash of water.
Pour the honey mustard sauce on the potatoes.
Sprinkle sea salt and dill.
Bake at 375 for 30-40 minutes, until potatoes are done and are tender when poked with a fork.
Happy Allergy Free Eating!