CRAB CAKES - BAKED, MOIST & GLUTEN FREE
INGREDIENTS: 1 shallot, 1 celery, 1/4 red bell pepper, 1 pound lump crab, 3 tbs mayonnaise, 1 tbs each dijon, Worcestershire, cedar plank salmon seasoning mix (or old bay), 1 tbs black pepper, 3 tbs fresh parsley, 1/2 cup gluten free bread crumbs, 2 eggs, 2 tbs red hot,
SAUCE: Sriracha & Mayo (mix to your desired spice tolerance!)
Chop the shallot, celery, pepper and parsley into small pieces. Mix everything together with your hands - it works better that way. Preheat oven to 450. Line a cookie sheet with parchment paper and spray with cooking spray. Roll the mix into balls. I cooked mine for 30 minutes and carefully turned half way through.
They were a huge hit and I can't wait to make them again!
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