Pregnancy Friendly Maryland-Style Crab Cakes
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Learn more āIngredients
4 servings
- 1 lb jumbo lump crab meat, picked over for shells
- ā cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 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
- 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 oil or avocado oil)
- salt and pepper, to taste
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, 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.
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