Pregnancy Friendly Gluten Free Corn Crab Cakes
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Learn more →Ingredients
4 servings
- 1 lb lump crab meat, picked over for shells
- ¾ cup fresh or thawed frozen corn kernels
- ½ cup gluten free breadcrumbs, plus ¼ cup for coating
- ¼ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp green onion tops (green parts only), thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
For serving
- lemon wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the crab meat, corn kernels, 1/2 cup gluten free breadcrumbs, mayonnaise, beaten egg, green onion tops, lemon juice, Dijon mustard, Old Bay seasoning, smoked paprika, salt, and black pepper. Fold gently until just combined — avoid breaking up the crab lumps.
- 2
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Spread the remaining 1/4 cup gluten free breadcrumbs on a plate and press each patty lightly into the crumbs to coat both sides.
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