This recipe has been passed down from my husband Bob’s mother to me.
As Baltimore native, she really knew crabs. Her father would go crabbing and she’d make the crab cakes. I’ve made it my own-by taking out the bread crumbs, making them gluten free and delicious!
Everyone seems to like them and they don’t miss the breadcrumbs!
Serving size: 6 cakes or 12 balls
Here it is:
In one bowl:
1 lb. crab meat—Lump crab
Make sure you strain the juice from the package and check for shells but try to keep the meat in lumps.
Place in a large bowl
In a separate bowl:
- 1 large egg
- 1 Tablespoon: Worcestershire Sauce
- 1 Tablespoon: Dry mustard
- 1 Tablespoon: Old Bay
- 1/4 Cup: Gluten free or regular mayo
- Salt and Pepper to taste
Combine this mixture with the crabmeat
Gently fold the wet mixture over the crabmeat.
Shape into cakes or crab balls
Spray your broiling pan with cooking spray.
Set your oven to broil at 500 degrees.
Place the cakes or crab balls on the broiling pan.
Cover with foil or Plastic wrap keep in the refrigerator until you are ready to broil (an hour at least)—this keeps the cakes from crumbling-
Broil until the tops turn golden brown. Note: Don’t try to flip these—Only cook on the one side.
Take out serve on a platter-squirt lemon on them-or serve lemon on the side with the traditional Red Cocktail sauce or Tartar sauce, is always great…
…But plain would make them gluten free.
Enjoy! and remember, a great way to keep clean and look great is with one of Mama’s Apron Strings aprons.
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