MSG Free Maryland-Style Crab Cakes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1 lb jumbo lump crab meat, picked over for shells
- ā cup mayonnaise
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 egg replacer (prepared per package directions, equivalent to 1 egg)
- ā cup gluten free panko breadcrumbs, plus 2 tbsp for coating
- 2 tbsp gluten free panko breadcrumbs, for coating
- 2 tbsp unsalted butter
- 1 tbsp neutral oil (such as canola or avocado oil)
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
- tartar sauce or remoulade, for serving (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!