Maryland Crab Cakes (Gluten-Free)
Ingredients
- 4 to 5 slices whole grain gluten-free sandwich bread about 1/2 cups of dry bread crumbs
- 1/2 teaspoon dry mustard
- 1 teaspoon Old Bay Seasoning or other Chesapeake-style seafood seasoning
- 1 egg
- 1/2 cup mayonnaise
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 pound lump crab meat
Instructions
- Remove crusts from bread and place in the bowl of a food processor. Process until you have find bread crumbs. Measure out 1/2 cup of crumbs.
- In medium bowl, mix bread crumbs, mustard and Old Bay seasoning.
- Gently fold in egg, mayonnaise, lemon juice and Worcestershire sauce into bread crumb mixture.
- Gently mix in crab meat.
- Shape into four individual crab cakes and flatten until about an inch thick.
- Refrigerate at least 2 hours to avoid breaking apart when cooking.
- Before serving, preheat oven to 350°F. Place crab cakes on a baking sheet lined with aluminum foil or sprayed with cooking spray and cook for 25 minutes or until heated through.
- Serve immediately.
Notes
* The best crabcakes are made with lump crabmeat. Check the label to make sure that’s what you’re purchasing.
* You can make this with regular bread, but note that you’ll likely need fewer pieces as gluten-free sandwich bread tends to have smaller slices than traditional bread.
* I prefer whole grain bread, but you can use white bread (which is more traditional) instead.
* You can make this with regular bread, but note that you’ll likely need fewer pieces as gluten-free sandwich bread tends to have smaller slices than traditional bread.
* I prefer whole grain bread, but you can use white bread (which is more traditional) instead.
