Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine
½ cup canned white beans, drained
2 large eggs
2 Tbs. seafood seasoning, like Old Bay
1 Tbs. Dijon Mustard
1 lb. lumped crabmeat- drained
1 lemon, zested and juiced
1 Cup Gluten-free panko bread crumbs, divided.
Using the panko breadcrumbs instead of regular ones gives these patties and extra crisp coating and there is no need to fry them in oil.
In processor, puree the first 4 ingredients: transfer to bowl. Stir in the crab, w 2 Tbs. lemon juice, 2 tsp. lemon zest and ½ cup panko crumbs, Shape into 8 patties.
Heat oven to 400, Coat the cakes with remaining panko; place on a greased baking sheet, Coat with cooking spray. Bake 12 minutes or until done, turning once and coating again with cooking spray.