Gluten-Free Shrimp & Clam Cakes With Fat-Free Coleslaw

This a really easy to prepare and very tasty appetizer or main course. Most clam or crab cake recipes are loaded with fat from mayonnaise and usually served with a remoulade (more fat). This recipe is gluten-free, low fat, dairy-free and very tasty. Use fresh or frozen thawed bay shrimp…not canned. You can always use fresh clams if you have them.

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Shrimp and Clam Cake Image

Gluten-Free Shrimp and Clam Cake with Fat-Free Coleslaw

Yield: 5 clam cakes

3 cups crushed Rice Chex™ cereal
1 ½ cups cooked bay shrimp meat
2- 6 ½ oz. cans chopped clams
¼ cup green onions chopped
¼ cup red bell pepper chopped
1 egg
1 tablespoon coconut or grape seed oil
1 teaspoon granulated garlic
1 teaspoon dill
Ground black pepper to taste

10 oz. finely shredded coleslaw
1 tablespoon fish sauce
1 tablespoon seasoned rice vinegar
1 teaspoon stevia

Mix shrimp, clams, peppers, green onions, crushed Rice Chex™, egg, seasonings and juice from
one of the cans of clams (strain the other can) and form into cakes. Pan fry with oil at medium high heat till golden on both sides. Combine coleslaw ingredients. Serve with clam cakes. Optional: serve with lemon wedges.

© 2012 Aron David Bradley


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