Maryland Crab Cakes
Ingredients:
1 lb Crabmeat (backfin is fine but of course lump is better)
1 Egg
1 tbsp GF Mayonnaise (Hellman’s)
2 tsp prepared GF Mustard (French’s)
2 tsp McCormick’s Old Bay
1 tbsp GF Worcestershire sauce (Lea & Perrins)
1 tbsp dried parsley
2-3 tbsps crushed GF crackers or GF panko (GF Lance Crackers are the best in our opinion)
Directions:
Place oven on the broil setting and place baking stone or sheet in oven. (Note: We use a baking stone. You can use a metal baking sheet if you do not have a stone. If you use a stone, it should not be one you use for gluten items because the stone soaks up what cooks on it.)
In a large bowl, combine all ingredients but crab.
Gently fold in the crab until combined. Goal is not to break up lumps of crabmeat.
Remove hot stone or baking sheet from the oven. Place about 3-4 inch mounds on the stone/baking sheet. You can form them gently with your hand so they stay together but do not pack them or you will wind up with hockey pucks.
Broil in the oven until the tops are browned. I broil my cakes from the lower middle of the oven and broil for about 9 minutes.
Recipe Yields 5-6 Crab Cakes depending on the how big you make them.
