Crab Cakes

• Course Appetizer, Main Course, Side Dish
• Cuisine Low Carb

Prep time

Cook time

Servings

Ingredients

• 14 Glutino Vegetable Gluten-Free Crackers
• 1/2 Cup mayonnaise
• 3 Tablespoons Celery finely minced
• 2 Tablespoons Parsley fresh, finely minced
• 1 1/2 Teaspoons Seafood Seasoning
• 1 Teaspoon dry mustard can use regular mustard
• 1 Tablespoon lemon juice
• 2 Large Eggs
• 1 Pound Crab Meat
• Glutino Gluten-Free Pantry All-Purpose Flour Mix
• Vegetable Oil

Instructions

1. Put the crackers into a food processor or blender and blend them into crumbs.
2. In a mixing bowl, blend together mayonnaise, celery, parsley, seafood seasoning, dry mustard, lemon juice and eggs. Gently stir in the crab meat, being careful not to break it up too much.
3. Line surface with flour mix. Form mixture into 6 cakes carefully, pressing just firmly enough to shape. Let sit for 5 minutes. The cakes will be very soft, but will firm up when cooked.
4. Coat a large skillet with vegetable oil and set it over medium heat. Once it is hot, add the crab cakes and cook until browned. Turn carefully and cook the second sides.
5. Once the crab cakes are brown, they are ready to be enjoyed.