Real Maryland Crabcakes (Gluten & Dairy Free)
- 1 ½ pounds lump crabmeat (cleaned)
- 4 large eggs (or egg sub: use just enough vegan mayonnaise like Earth Balance Mindful Mayo OR soy or dairy sour cream to hold crabcake together)
- 1/8 cup minced red onions
- 1/3 cup chopped fresh parsley or Italian parsley
- 2 Tbs. fresh lemon juice
- ½ tsp. sea salt
- ¼ tsp. pepper
- ¼ – ½ tsp. cayenne pepper
- Old Bay Seasoning, to taste (at least 1 Tbs.)
- ½ tsp. dried mustard (or 1 tsp. Dijon Mustard)
- 1 tsp.+/- Tabasco sauce (optional)
- ¾ cup gluten-free breadcrumbs* or crushed gluten-free corn tortilla chips or corn flakes
*Make your own gluten-free breadcrumbs using any gluten-free bread. Slice and toast bread, then process in a food processor or blender until fine crumbs are formed. Freeze extra breadcrumbs for later recipes by storing in a zip-top bag.
Preheat oven to 375 F.
Pick through crab meat to ensure no shells remain. Clean, drain and set aside.
In a medium-size mixing bowl, stir eggs, onion, spices, mustard and Tobasco. Add crab meat and stir gently with a fork. Slowly add gluten-free breadcrumbs or crushed chips or cereal – adding only enough to help the mixture stay together in patties when formed.
Prepare a baking sheet by lining with aluminum foil then spraying lightly with cooking oil.
Divide mixture into approximately 8 equal portions and shape each into a patty. Place on the oiled foil, spaced apart from one another by at least 1 inch.
Bake in preheated oven for 20 minutes, then test to ensure the internal temperature is 165 F. Add bake time if necessary to ensure they are cooked through, then switch the bake setting to broil and monitor for another 3-5 minutes while broiling to lightly brown the tops.
Remove and serve over salad greens or on a gluten-free bun for a crabcake sandwich!
(Note: Crabcakes may be fried instead, if you prefer. Cover the bottom of a large skillet with high-heat cooking oil and heat to medium-high. Place patties in the hot oil and fry for approximately 3 minutes per side. Internal temperature should reach 165 F. Remove to drain onto paper towel-lined plates before serving).