Gluten free Maryland crab cakes

Mmmm...Maryland crab cakes

2 lb crab meat (pick out any shells)
3 stalks celery, minced
1/2 bell pepper (I use orange), minced
1/2 medium onion, minced
2 eggs
1/2 cup gluten free mayonnaise (regular Duke's works best!)
2/3 cup gluten free bread crumbs (you can use regular if you're a regular kind of guy or gal)
1/2 lemon, juiced
2 tsp dry mustard
2 tsp Worcestershire sauce
4 shakes of garlic powder
7-8 dashes dried basil
1 tsp kosher salt

Mix all ingredients together in a large bowl. If you aren't squeamish, use your hands to really work the ingredients together (like hamburgers!). Form the mixture into patties. I like big ones, but small ones would be yummy too. The cooking instructions are for quarter pound patties, so just make sure you watch so that smaller ones don't overcook.

Bake at 375 degrees. Flip after 15 minutes then bake another 10-15 minutes till firm. Use caution when flipping...gluten bread crumbs don't have the same sticking power as regular bread crumbs! I used a pancake spatula and a baking silicon spatula...only broke one.

Makes 8 quarter-pound-ish patties. These reheat well. Serve with remoulade sauce (see below) or your favorite tartar sauce.

To make the remoulade sauce (my personal recipe, so sorry if it's less than authentic!):

1/2 cup mayonnaise

lemon or lime juice

minced garlic

sugar

parsley

basil

horseradish or Tabasco sauce if you want to make it spicy

Add citrus juice to the mayonnaise and whisk till smooth. Add 2 tablespoons of minced garlic, 1 tablespoon each of parsley and basil, and add sugar to taste. If you want a spicier sauce, add fresh grated horseradish or Tabasco sauce. Whisk.