Sweet lump crab meat stays front and center here, folded gently with a bright hit of lemon, fresh parsley, and sliced green onion so those tender lumps never get broken down. A savory blend of mayonnaise, Dijon, and Old Bay seasons the mixture through and through, giving every bite that classic briny, herby crab cake flavor. Chilling the patties before searing is the real trick to a clean release and a deep golden crust, and cooking them in neutral oil gives you crispy edges around a moist, delicate center. Squeeze a little fresh lemon over the top, add a dash of hot sauce if you like heat, and you've got a restaurant-worthy plate that fits easily into a gluten free spread. These are the kind of crab cakes you'll want to make on repeat — simple pantry seasonings, minimal fuss, and maximum crab flavor in every bite.
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In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion tops, salt, and pepper. Stir until evenly blended.
Add the crab meat and 1/2 cup gluten free panko to the bowl. Fold gently with a rubber spatula until just combined — avoid breaking up the crab lumps. The mixture should hold together when pressed but still feel slightly loose.
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