Gluten-Free JOC Appetizer: Crab Cakes

Ingredients:

1 pound lump crabmeat, picked for shells
1/4 cup gluten-free mayonnaise
1 large egg
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce (ensure it's gluten-free)
1/2 cup gluten-free breadcrumbs
2 green onions, finely chopped
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the lump crabmeat, gluten-free mayonnaise, egg, Dijon mustard, and Worcestershire sauce. Gently mix until well combined.

Add the gluten-free breadcrumbs, chopped green onions, and chopped fresh parsley to the crab mixture. Season with salt and pepper to taste. Stir until all ingredients are evenly distributed, being careful not to break up the crabmeat too much.

Divide the mixture into equal portions and shape them into crab cakes, about 1/2 to 3/4 inch thick.

Heat a skillet over medium-high heat and add a small amount of oil.

Once the oil is hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and heated through.

Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve the gluten-free crab cakes hot, garnished with a squeeze of lemon juice and additional fresh parsley if desired.

Enjoy your delicious Gluten-Free JOC Appetizer: Crab Cakes!