Gluten Free Crab Cakes


16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too) 1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil

Preheat the oven to 425°.

Go through the crabmeat carefully, picking out stray shells and cartilage.

Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat. Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine. Season with salt and pepper. Taste. Season again according to your taste.

Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.

Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.

Cook in the oven until the crab cakes are firm and browned, about 5 to 7 minutes.

Makes 8 crab cakes.