Mom Ollie's™ Gluten Free Maryland Crab Cakes

Photo: Kharli Chanel

Although the practice of making minced meat patties can be traced back thousands of years, recipes for crab-cake type dishes were introduced to the colonies by English settlers.

Most American cookbooks had crab recipes dating from the colonial period. The recipes had many names such as crab croquettes, stewed crabs, fried crabs, dressed crab, and crab patties. The term “crab cake” did not appear until 1930s in Crosby Gaige’s New York World’s Fair Cook Book, where they were called “Baltimore Crab Cakes”.

Source: Encyclopedia of American Food and Drink, John F. Mariani [Lebhar Friedman:New York] 1999 (p. 103)


Ingredients

2 lb. lump crab meat
4 slices Gluten free bread (crust removed)
2 large egg2 beaten
2 tbsp. Gluten free mayonnaise
2 tbsp. parsley flakes
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
2 tsp. Gluten Free baking powder (Rumford)
2 tsp. Old Bay
1/2 tsp. salt
Milk


Preparation

In medium sized bowl, break bread into small pieces and moisten with milk. 
Mix in eggs, mayonnaise, parsley, prepared mustard, Worcestershire sauce, baking soda Old Bay and sea salt. 

Pick over crab meat to remove any shell particles.

Add crab meat to mixture, mixing gently but thoroughly. 

Shape into six patties and chill 30 minutes. 

Pan fry in a butter or oil until brown on each side.

Makes 8