Crab Cakes

Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.

In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Egg (1), Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (1/3 cup), Worcestershire Sauce (1 tsp), Old Bay® Seasoning (1 tsp), Dijon Mustard (1 tsp), Salt (as needed), and Ground White Pepper (as needed). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.

Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.

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.

Serve immediately and enjoy!