Maggiano's Jumbo Lump Crab Cakes [0000522]

Ingredients:

1 pound jumbo lump crab meat (check for shell fragments and pat dry)
1/4 cup gluten-free mayonnaise
2 tablespoons gluten-free Dijon mustard
1 large egg, beaten
2 tablespoons chopped fresh parsley
1/2 cup gluten-free breadcrumbs (made from gluten-free bread)
1/2 teaspoon Old Bay seasoning (ensure it's gluten-free)
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a large mixing bowl, gently pick through the jumbo lump crab meat to remove any shell fragments or cartilage. Be careful not to break up the crab meat too much; you want to keep the large lumps intact.

In a separate bowl, whisk together the gluten-free mayonnaise, gluten-free Dijon mustard, beaten egg, chopped parsley, Old Bay seasoning, salt, and black pepper.

Gently fold the crab meat into the mayonnaise mixture until well combined, being careful not to break up the crab lumps.

Sprinkle the gluten-free breadcrumbs over the crab mixture and fold them in until the mixture holds together.

Divide the crab mixture into four equal portions and shape them into thick crab cakes.

Heat a large skillet over medium-high heat and add a small amount of oil or butter to prevent sticking.

Carefully place the crab cakes in the skillet and 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 remove any excess oil.

Serve your gluten-free Maggiano's Jumbo Lump Crab Cakes with your favorite gluten-free dipping sauce or a squeeze of fresh lemon.

Enjoy your delectable homemade crab cakes!