Gourmet Hawaiian Brunch: Gluten-Free Luau Omelette with Crab Cakes and Tropical Fruit Salad

Allergens

Crustacean Shellfish (Crab Meat)

Ingredients

• 8 large eggs
• 1 cup gluten
• free flour
• 1/2 cup crab meat, lump or claw
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon green onions, sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups mixed tropical fruit
• 1 cup pineapple juice
• 1 tablespoon coconut oil
• Salt, to taste

Instructions

1. In a large bowl, whisk together eggs, salt, and pepper until well combined. Set aside. In another bowl, mix gluten free flour with garlic powder, onion powder, and cilantro. Add crab meat to the dry mixture, and gently combine until all crab is coated in the seasoned flour. Shape into 4 evenly sized patties. Heat coconut oil in a non stick skillet over medium heat. Cook crab cakes for 3 4 minutes on each side or until golden brown and cooked through. Remove from pan and set aside. In the same skillet, pour in half of the whisked eggs and cook on low heat until firm but still slightly moist in the center. Repeat with the remaining eggs to make two omelettes. Slice each omelette into 4 equal portions, and place a crab cake on top of each portion. Garnish with green onions.

Chef’s Insight

The key to a perfect gluten-free crab cake is finding the right balance between seasonings and binders. Be sure not to overmix or compress the crab meat, as this can result in a dense cake.

Notes

Make sure to use gluten-free flour and double-check your crab meat is certified gluten-free. Fresh fruit should be in season for the best flavor and texture.