Pregnancy Friendly Gluten Free Parsley Crab Cakes
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Learn more →Ingredients
4 servings
- 1 lb lump crab meat, picked over for shells
- 0.750 cup gluten free panko breadcrumbs
- ¼ cup 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 (gluten free)
- 1 tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp green onion tops (green parts only), thinly sliced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
For serving
- lemon wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
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.
- 2
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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