Baltimore-Style Crab Cakes [0001035]

Ingredients

1 pound lump crabmeat, picked over for shells
1/4 cup gluten-free mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard (gluten-free)
1 teaspoon Old Bay seasoning (gluten-free)
1/2 cup gluten-free breadcrumbs (you can use crushed gluten-free crackers)
2 tablespoons fresh parsley, chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Lemon wedges for serving

Instructions:

In a large mixing bowl, combine the gluten-free mayonnaise, beaten egg, Dijon mustard, and Old Bay seasoning. Mix well.

Gently fold in the lump crabmeat, being careful not to break apart the crab chunks.

Add the gluten-free breadcrumbs (or crushed crackers) and chopped fresh parsley to the mixture. Stir until all ingredients are evenly incorporated.

Divide the crab mixture into 4 portions and shape each into a thick crab cake.

Heat the unsalted butter and vegetable oil in a large skillet over medium-high heat.

Place the crab cakes in the hot skillet and cook for about 4-5 minutes per side, or until they are golden brown and heated through.

Remove the crab cakes from the skillet and drain them on paper towels.

Serve your Baltimore-Style Crab Cakes hot, garnished with lemon wedges for a zesty kick.

Enjoy these gluten-free crab cakes, a classic Baltimore specialty, packed with delicious crab flavor and seasoned just right!