Wednesday, August 7, 2013

Mom's Crab Cakes Extraordinaire

Quite frankly, I am not sure if I have ever eaten a crab cake before last week, mainly because they usually contain mayonnaise and mustard, two things I am not very fond of.  Because my mom went to all the effort to make them gluten free for me, I tried them this past Sunday.  After telling my husband how much I enjoyed them, he asked if I would make them for him.

I picked up the two key ingredients at The Fresh Market.  The crab cost $30.  Yikes!  

Look at those big lumps of crab!

All dressed up with mayonnaise, Old Bay Seasoning, basil, egg, and Vidalia onion.  

My mom likes to make 4 or 5 crab cakes.

I hope mine look this good!


1 pound of lump crabmeat (I used Chicken of the Sea Premium Jumbo Lump Crab)
1 1/2 tsp Old Bay Seasoning
1 1/2 T fresh parsley or basil -- chopped
1/4 C mayonnaise
1 egg
1 T scallions or sweet onion -- finely chopped
1/4 C gluten free breadcrumbs plus more for coating the crab cakes
2 T olive oil
Kosher salt to taste


Put the crab in a colander and let it drain for about 5 minutes.

In a medium size bowl, combine the egg, mayonnaise, parsley/basil, Old Bay Seasoning, and onion.  After mixing well with a fork, gently fold in the crab with a small spatula.  Add the breadcrumbs before forming 4 or 5 crab cakes.  Cover and refrigerate the crab cakes for 2 to 3 hours.  

Heat the oil in a frying pan over medium heat.  Pat the crab cakes together again before coating them with breadcrumbs.  Cook until nicely browned on both sides.  My mom recommends putting a lid on your frying pan until you turn them over, then continue to cook them uncovered.  


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