Crab Cakes

My husband found this recipe on about.com and we served it at our Super Bowl party. I haven't had good luck with crab cakes before, but these ones held together very nicely and tasted delicious. They don't sell fresh lump crab meat up here, so I went with the pasteurized crab meat that is sold in a plastic jar. I was a bit worried about the flavor, which surprisingly tasted close to fresh!

Ingredients

1 lb lump crab meat
1 finely chopped small red pepper
1 finely chopped small sweet yellow onion
2-3 minced large garlic cloves
15 coarsely crushed gluten free crackers (I used Glutino)
1 large egg, lightly beaten
2 tablespoon mayonnaise
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
5 tablespoons olive oil
1/2 cup GF flour
1/2 teaspoon paprika
salt and pepper

Directions

Heat 2 tablespoons olive oil in saute pan. Add pepper, onion, and garlic; saute for about 4 minutes on medium heat. Do not brown.

Combine crab meat, sauteed vegetables, crushed crackers, egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Shape into desired sized patties.This recipe can make 6 large cakes, or about 18 bite sized appetizer cakes.

Place GF flour in a shallow dish. Add salt, pepper, and paprika. Dust each cake lightly with flour. Heat the remaining oil over medium heat and pan fry the crab cakes until golden brown on each side.