Pregnancy Friendly Gluten Free Old Bay Crab Cakes
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ½ 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
- 2 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tsp hot sauce
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper
For cooking
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 tbsp unsalted butter
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, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, parsley, salt, and pepper, and stir until smooth.
- 2
Add the crab meat and gluten free breadcrumbs to the bowl and fold gently with a rubber spatula until just combined — the mixture should hold together when pressed but still show visible chunks of crab.
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