Pregnancy 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
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.
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 ½ tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 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)
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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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