Just in time for Easter - Delicious Fluffy Gluten Free Crab Cakes

Crab Cakes. If you have ever been to Legal Seafood and tried their crab cakes, then you know why I love crab cakes. Being Ohio born and raised on a farm, seafood was never my thing. After moving to California I got brave and gave Mahi Mahi a try and loved it. From there it was a slippery slope to all things seafood.

One of my best friends got me to try crab cakes from Legal Seafood in Boston, I swear I had dreams about crab cakes for a week…so fluffy, light, and full of melt in your mouth jumbo crab pieces. It was a delicious experience but lead to some very disappointing moments when ordering crab cakes at other restaurants. Let’s face it, after having Legal Seafood as my crab cake introduction, I had high standards. At other restaurants, this flat, over cooked, pancake looking thing would arrive and I would feel foiled again. Since I live a few thousand miles from Legal Seafood, I knew it was time to create my own gluten free crab cake recipe that could satisfy my craving until my next return to Boston.

I make these crab cakes for Easter brunch every year! 

Gluten Free Crab Cakes

Ingredients

1 large egg (organic)
1/3 c mayonnaise (can use paleo or vegan)
1 t dry mustard
1/2 t Dijon mustard
Dash hot pepper sauce, such as Tabasco
½ tsp Worcestershire sauce
1/3 c stale gluten free bread, finely crumbled
1 lb. jumbo lump crab (splurge on the good stuff!)
S&P, to taste

Directions

1. Lightly beat egg. 
2. Mix in remaining ingredients except for crab. 
3. Lightly fold in crab. Do not overwork!!
4. Refrigerate for at least an hour. 
5. Preheat oven to 400 degrees. 
6. Grease baking sheet with organic sunflower oil and form cakes.
7. Evenly space crab cakes on baking sheet and bake for 25-30 minutes, flipping once. 
8. Serve up with my healthy aioli recipe and mixed greens. Pour a carrot mimosa for a complete brunch treat!