Gluten and Dairy Free Crab Cakes
This recipe for gluten- and dairy-free crab cakes takes no more than 15 minutes to make and makes 6 regular-sized cakes or 12 mini cakes.
  • 1 lb. jumbo lump crab meat
  • ⅓ cup mayonnaise
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon dried parsley
  • Salt and pepper to taste
  1. Preheat the broiler to 500 degrees F. My broiler has two different settings, Maxi and Econo. I used Econo.
  2. Add the crab meat to a large bowl and fold in the mayonnaise.
  3. Add the rest of the ingredients and mix well, but don't break up the crab meat too much. You still want those big chunks!
  4. Season with salt and pepper.
  5. Line a baking sheet pan with foil, parchment paper or a Silpat mat.
  6. Use your hands to form the patties and arrange on the pan. You should have enough to make 6 regular-sized cakes, or 12 mini ones.
  7. Broil in the oven for about 10 minutes, or until the tops have browned.
Recipe by Take A Bite Out of Boca at