Pregnancy Friendly Gluten Free Crab Cakes
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Learn more āIngredients
12 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells and drained
- 1 cup gluten free panko breadcrumbs
- Ā¼ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 large eggs, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tsp worcestershire sauce
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Ā¼ tsp kosher salt
- Ā¼ tsp black pepper
- 3 tbsp neutral oil (such as canola or avocado oil), divided
For the remoulade
- Ā½ cup mayonnaiseIngredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp capers, drained and roughly chopped
- 1 tsp hot sauce
- Ā¼ tsp smoked paprika
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, and smoked paprika in a small bowl until smooth. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the mayonnaise, beaten eggs, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, parsley, salt, and pepper, stirring until evenly mixed.
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