Ingredients
- 4 1/2 tablespoons mayonnaise
- 1 large egg
- 2 1/2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon garlic, minced
- 1/2 teaspoon hot sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound lump crabmeat, picked over for shells
- 3/4 cup gluten-free breadcrumbs
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
- Vegetable oil for frying
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Whisk mayonnaise, egg, Dijon mustard, Worcestershire sauce, garlic, hot sauce, sea salt, and black pepper in a small bowl until combined.
- In a large mixing bowl, stir together the crab meat, gluten-free breadcrumbs, and parsley. Add the mayonnaise-egg mixture and gently fold until everything is well combined.
- Form the mixture into 6 patties and chill for 30 minutes.
- Heat oil in a skillet over medium heat and fry the patties for 3-5 minutes on each side, or until golden and crispy. Serve with lemon wedges and tartar sauce.