Nickel Allergy Friendly Gluten Free Maryland Crab Cakes
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Learn more →Ingredients
4 servings
- 1 lb jumbo lump crab meat, picked over for shells
- ⅓ cup gluten free breadcrumbs
- 3 tbsp mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 ½ tsp old bay seasoning
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of old bay seafood seasoning used to season this recipe is likely fine.
- 1 tsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper
For pan-searing
- 3 tbsp unsalted butter
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- lemon wedges, for serving (optional)
- tartar sauce or remoulade, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper until smooth and well combined.
- 2
Add the gluten free breadcrumbs to the bowl and stir to combine. Gently fold in the crab meat, breaking up as few lumps as possible, until the mixture just holds together.
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