Baked Crab Cakes

Serves 4 as and entree and 6-8 as an appetizer

lump crab meat, canned or fresh if desired (canned crab meat can be found in fish department of stores and is refrigerated)

Glutino gluten free breadcrumbs or breadcrumbs (Freshly made are best. Most grocery store bakery departments offer freshly made bread crumbs for sale)

Veganaise or mayonnaise

fresh parsley, chopped

fresh dill, chopped (optional)

gluten free worcestershire sauce or standard

sweet paprika

Quick and Easy Tartar Sauce

Veganaise or mayonaise

Preheat the oven to 425 F.

In a large bowl, combine the crab meat with the egg, Veganaise, worcestershire sauce, paprika, dry mustard, cumin, cayenne, salt, and peeper. Gently mix together.

Add the bread crumbs, parsley, and dill. Mix to combine.

Form the mixture into 12 patties. At this point you can put the prepared raw cakes in the refrigerator for up to 6 hours or freeze. If you opt to freeze the cakes, lay them on a parchment lined baking sheet and freeze thoroughly before putting them into a sealed and dated zip bag.

Place the prepared crab cakes onto an oiled baking sheet.

Bake for about 10 minutes on each side until golden brown. If necessary, brush the cakes with a little olive oil and put the tray under the broiler for the final 3-5 minutes for added color.

Serve warm with fresh lemon, herbs, and tartar sauce or aioli. I like to serve crab cakes with simple greens such as arugula or watercress, roasted or boiled red bliss potatoes, and sauteed fresh corn kernels and julienned red peppers when they are in season.The photographed plate is with arugula, lemon, and potatoes roasted with thickly sliced sweet onions.

For the tartar sauce. Combine all of the ingredients and taste to adjust seasonings. If you don't have all of the ingredients, improvise or leave them out. It will still be a good accompaniment to the crab cakes. It will keep well in the refrigerator for about 5 days.