Gluten-Free Joc Appetizer: Mini Crab and Corn Cakes

Ingredients:

1 cup lump crab meat (ensure it's gluten-free)
1/2 cup gluten-free corn kernels (fresh, frozen, or canned)
1/4 cup gluten-free mayonnaise
1/4 cup gluten-free breadcrumbs
2 tablespoons gluten-free Dijon mustard
1 tablespoon gluten-free parsley, finely chopped
1/2 teaspoon Old Bay seasoning (check for gluten-free)
Salt and pepper to taste
Cooking oil (for frying)

Instructions:

In a bowl, combine the lump crab meat, gluten-free corn kernels, gluten-free mayonnaise, gluten-free breadcrumbs, gluten-free Dijon mustard, chopped gluten-free parsley, Old Bay seasoning, salt, and pepper. Mix gently until well combined.

Shape the mixture into small, bite-sized crab and corn cakes.

Heat cooking oil in a skillet over medium-high heat.

Carefully place the crab and corn cakes in the hot oil.

Fry the cakes for 2-3 minutes on each side, or until they are golden brown and heated through.

Remove the mini crab and corn cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve your gluten-free Mini Crab and Corn Cakes as a delectable appetizer (joc) with a side of your favorite dipping sauce.

Enjoy these gluten-free Mini Crab and Corn Cakes as a tasty appetizer that's perfect for any occasion!