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.

Hey y'all (Corey)

It has been such a long time since we posted anything...and I could make excuses, but I won't. We're busy ladies, and sometimes you make things a priority even if it's not what you want to be doing. But, hey, we're back, and we'll be posting lots of yummy stuff.

Laura and I found out right after our last post that we have Celiac disease. Without getting too technical, it basically means that we can't eat anything with gluten in it. What's been interesting for me, at least, has been finding out just how well-versed the restaurant and grocery world already is about gluten. Except for a few slip-ups, both Laura and I have been pretty good at staying away from anything with a derivative of wheat, barley, or rye. So now our posts will mostly be gluten-free...you may occasionally hear from Mom on a something she just couldn't help but share, but even those can usually be made A-ok for us with a few jiggles and substitutions.

Let's eat!