½ pound Lump crabmeat, picked over
¼ cup Vegenaise (or mayonnaise)
2 tsps. Worcestershire sauce
1 tsp. freshly ground pepper
1 tsp. dry mustard
1 tsp. seafood seasoning (recommended: Old Bay)
½ tsp. fine sea salt
½ tsp. cayenne pepper
juice of lemon juice
1 cups plain bread crumbs (not seasoned)
½ avocado, sliced, brushed lightly with lemon
¼- ½ cup caramelized onions (recipe follows)
remoulade sauce, for serving, optional
Preheat the oven to 350°F.
Combine Worcestershire sauce, pepper, dry mustard, seafood seasoning, salt, cayenne, and lemon juice, bread crumbs, and eggs in a large bowl and mix until thoroughly combined.
Gently fold crabmeat into egg mixture, being careful not to break up large crab pieces. Shape into 8-10 mini crab cakes. Transfer crab cakes to a lined (or lightly sprayed) sheet pan and bake for 8-10 minutes per side until the outsides are slightly browned and the filling is warm throughout. Serve on mini rolls with remoulade sauce, caramelized onions, and avocado slices.
For the onions: In a skillet, heat oil over medium-low heat. Add onions and cook about 15 minutes, stirring occasionally, until they begin to brown. Increase heat to medium, add wine and cook until the wine reduces and the onions turn dark in color (about 4 minutes). Use right away, or bring to room temperature and store refrigerated for several days in an air-tight container.
– In the absence of Worcestershire sauce, Bragg’s Amino Acids was used.
– In the absence of Worcestershire sauce, Ellbees Zesty Seasoning (which is gluten free) was used.
I used I used Gillian’s Foods Gluten-Free Bread Crumbs
– Keeping with the Gluten-Free theme, Gluten-Free mini rolls were made with Bob’s Red Mill Bread Mix.