Sweet, jumbo lump crab meat is the star here, barely bound together so every bite still tastes like a hunk of real crab rather than filler. Dijon mustard, Worcestershire, a punch of Old Bay, and fresh lemon juice season the mix, while a quick chill firms everything up so the patties hold their shape in the skillet. Pan-frying in butter and a splash of neutral oil is what gives these cakes that deep-golden, crackly crust while keeping the inside tender and moist. A light coating of crumbs on the outside adds just enough crunch without overwhelming the sweetness of the crab. Finished with lemon wedges and a tangy sauce on the side, these are classic boardwalk-style crab cakes made in a way that fits nicely into a gluten free spread.
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In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and prepared egg replacer. Whisk until smooth and uniform.
Add the crab meat and 1/3 cup panko breadcrumbs to the bowl. Using a rubber spatula or your hands, fold gently until just combined ā keep the lumps of crab as intact as possible. Season with salt and pepper. Cover and refrigerate for 30 minutes, until the mixture is firm enough to shape.
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