The world's first mass-produced, gluten-free crab cake? At least a Maryland company is making it.
Bread crumbs used in typical crab cakes contain gluten, a type of protein found in wheat, barley or rye that many people — potentially millions worldwide — have trouble digesting. So Salisbury-based Handy International Corp., which has been in business since 1903, found a way around the problem. After months of testing recipes, the seafood company crafted a version with crumbs made with rice flour.
And presto. A gluten-free crab cake that's now available in frozen food aisles in several major grocery chains around the country.
"It's a little bit moister, and it seems to be a little more flavorful," said Carol Haltaman, Handy's senior vice president of new products, who says Handy is the first seafood company to roll out such a product.
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