Cooking Instructions
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Step 1
Drain
Wild-Caught Lump Crab (455 g)
and pick out fin or shell pieces.
Step 2
In a large bowl, mix
Celery (75 g)
,
Scallions (15 g)
,
Egg (1)
,
Lemon (1)
,
Gluten-Free Bread (45 g)
,
Fresh Parsley (20 g)
,
Mayonnaise (70 g)
,
Worcestershire Sauce (5 mL)
,
Old Bay® Seasoning (3 g)
,
Dijon Mustard (5 g)
,
Salt (2 g)
, and
Ground White Pepper (as needed)
. Carefully add the crab last, taking care not to break up the lumps as you incorporate it.
Step 3
Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.
Step 4
Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.
Step 5
Preheat a large pan with
Olive Oil (as needed)
. Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.
Step 6
Serve immediately and enjoy!
