These Gluten Free Crab Cakes are delicious and the real deal! You can make the patties up to two days ahead of time and keep them cold in the BACK of your fridge if you’d like. They are wonderful served cold as well as hot.
1 pound crabmeat
½ cup paleo breadcrumbs (I use Julian’s Paleo Coconut Bread or my own)
1 egg, beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
6 tablespoons grass-fed butter or ghee
1 tablespoon homemade mayonnaise
Place crab and toasted breadcrumbs together in a bowl. Mix.
Add beaten egg, mustard, seasoning, Worcestershire and mayonnaise.
Mix gently. Avoid breaking crab as much as possible.
Form into 8 large or 12 smaller cakes – flatten and make round with hands to be like a hockey puck.
Heat your butter 2 tablespoons at a time. Allow space between cakes. Don’t overcrowd.