1 pound crab meat
1/3 cup oyster crackers (or GF rice crackers, see below)
1 teaspoon Old Bay seasoning
1/2 cup mayo/mustard blend
To make the mayo/mustard blend, combine 1 cup mayo to 1/4 cup mustard. I use Gulden’s mustard. Set aside.
Take the oyster crackers and pulse them in a food processor until it resembles oatmeal…not too fine.
In a bowl, gently mix all the ingredients. Use a 1/2 cup measure, lightly pack the crab mix into the measure with your hands, then pop them out and place on a baking sheet lined with non-stick aluminum foil. Pop them in the fridge for at least 15 minutes to set.
Pre-heat the oven to 350. Place the tray of crab cakes in the oven and bake for 25 minutes, until done.
Any leftover mayo/mustard works great as a tartar dipping sauce. Just finely chop some pickles, add a splash of Worcestershire and/or hot sauce, and mix with the mayo/mustard.
To make this recipe gluten-free, I use GF rice crackers (similar to Saltines in texture) and pulse them in a food processor until it resembles oatmeal.