In a large mixing bowl, gently combine the fresh lump crab meat, gluten-free breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, chopped parsley, and lemon juice.

Be careful not to overmix—keeping the crab meat in larger chunks ensures a better texture.

Season lightly with salt and pepper to taste.

Divide the mixture into 8 equal portions (about ¼ cup each).

Gently shape each portion into a patty, roughly ¾-inch thick.

Pro tip: Lightly dampen your hands to prevent the mixture from sticking.

Place the patties on a plate or baking sheet lined with parchment paper.

Cover the patties and refrigerate for at least 30 minutes. This helps the crab cakes hold their shape while cooking.

Pan-Frying Method:

Heat olive oil or avocado oil in a non-stick skillet over medium heat.

Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy.

Baking Method:

Preheat your oven to 375°F (190°C).

Lightly grease a baking sheet and bake the crab cakes for 12-15 minutes, flipping halfway through, until golden and heated through.

Transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.

Serve warm with your favorite gluten-free dipping sauce or a squeeze of fresh lemon.