Maryland Style Crab Cakes, Gluten-Free
We have been trying an ocean full of different crab cake recipes only to find they had too much breading or too much seasoning which took away from the rich crab taste & texture we were looking for. We also wanted to make sure it was gluten-free without anyone being able to detect the difference. We think we hit a home run with our crab cake recipe which checked all the boxes for us. Serve as a main dish over mixed salad greens topped with our homemade tartar sauce, coleslaw even your favorite pasta with a scampi sauce.🦀
- 1 lb. lump crab meat
- 1/2 cup Glutino Gluten-Free Crackers Original (if gluten is not an issue you may substitute with Saltine crackers)
- 1 egg
- 1/4 tsp McCormick’s Organic Ground Mustard (it’s gluten-free)
- 2 Tablespoons mayonnaise
- 2 tsp Lea & Perrins Worcestershire Sauce
- 1 tsp lemon juice
- salt & pepper to taste
- 1 Tablespoon melted butter
- 1 Tablespoon Dijon Mustard
- 1 heaping tsp Old Bay Seasoning
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons butter (for skillet)
- 2 Tablespoons EVOO (for skillet)
- Put crab meat in a small bowl, keeping the lumps together, do not break apart and set aside.
- Put the Glutino crackers in a plastic bag and crush until very fine crumbs.
- In a large bowl mix together all remaining ingredients including the cracker crumbs. (do not add crab meat at this time)
- Take the crab meat and gently fold into the mixture without breaking up the lumps. Do not stir or mix, just fold until it looks uniform.
- Line a baking pan with either waxed or parchment paper. Using a 1/2 cup dry measuring cup, loosely fill the cup & turn out to shape into patties then place on the waxed or parchment paper lined baking pan. Place in refrigerator for 60 minutes to set.
- In a large skillet on medium heat, add the 2 Tablespoons of butter and 2 Tablespoons of EVOO.
- Once the skillet is hot enough, place each pattie in the skillet making sure not to overcrowd. You should be able to get 8 patties in a 12-inch skillet.
- Cook until a nice deep golden brown then carefully flip to cook the other side until deep golden brown.
- If browning too quickly, lower heat to medium-low.
- Remove and place on paper towels to absorb any excess butter/oil.
- Serve warm or room temperature. Enjoy!
Notes: To serve as an appetizer, make the crab cakes smaller and serve on a platter with some homemade tartar sauce.