Crab Cakes [0000208]

Ingredients:

1 pound lump crabmeat, picked clean
1/2 cup gluten-free breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup chopped fresh parsley
Salt and pepper to taste

Steps:

In a large bowl, gently combine crabmeat, gluten-free breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and pepper.
Form the mixture into crab cakes, approximately 1/4 cup each, and place them on a lined baking sheet.
Refrigerate the crab cakes for at least 30 minutes to firm up.
Heat a skillet over medium heat and add oil. Cook the crab cakes until golden brown on each side, about 4 minutes per side.
Serve the gluten-free crab cakes hot with your favorite dipping sauce or a squeeze of fresh lemon juice. Enjoy your delicious gluten-free JOC Soups and Stews Crab Cakes!