| Directions:
1) Place Glutenfreeda Flatbread on a baking sheet and toast in a preheated 400 degree oven for 15 minutes on each side (30 minutes total cooking time) or until Flatbread is crispy. Cool and then use either a food processor, or place flatbread in a zipped plastic bag and crush with a mallet, into fine breadcrumbs. Place breadcrumbs in a small bowl.
2) In a medium bowl mix crabmeat, egg, yogurt, green onion, lemon zest, parsley, pepper and ¼ cup of breadcrumbs.
3) Form mini crab cakes using a tablespoon and coat the crab cakes on both sides in remaining breadcrumbs. Place them onto slightly greased baking sheet.
4) Bake in preheated 400 degree oven for 12-15 minutes. Serve with Lemon Basil Aioli
Ingredients: 1/4 cup finely chopped fresh basil 1 Tbsp. fresh lemon juice 1 Tbsp. mayonnaise 1 garlic clove, minced 1/2 tsp. olive oil Directions:
Mix well and serve with Glutenfreeda Mini Crab Cakes. | 