Preparation time: 10 minutes

Cooking time: 15 minutes

• Crab Cakes

At our house, we love crab cakes so much that we have them at least twice a month. And they are always served at our annual seafood dinner on New Year’s Eve. I find it easiest to buy the 8-ounce tub of Phillips brand crab meat (rather than shelling whole crab legs myself). I use half of the container for this recipe, freezing the rest for a later meal of crab cakes.

Makes 2 servings (2 crab cakes each)

• ¼ cup gluten-free bread crumbs (to make your own, see recipe)
• 2 tablespoons mayonnaise or mayonnaise alternative
• 1 large egg
• Juice of 1 lemon
• 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
• 1 teaspoon dried minced onion
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 ounces (half of an 8-ounce container) lump crab meat
• 1 tablespoon canola oil
• Cocktail sauce, for serving

1. Place a rack in the middle of the oven. Preheat the oven to 425°F. Lightly oil a 10-inch oven-proof skillet.

2. In a medium bowl, whisk together the bread crumbs, mayonnaise, egg, lemon juice, parsley, dried onion, Old Bay, salt, and pepper. Gently stir in the crab until evenly mixed. Shape into four cakes, patting into 3-inch rounds with your hands.

3. Place the crab cakes in the skillet and cook over medium heat until they are lightly browned on the bottom, about 5 minutes. Carefully turn the crab cakes over and transfer the skillet to the oven. Bake for another 10 minutes, or just until the crab cakes are cooked through. Serve with the cocktail sauce.

MAKE-AHEAD CRAB CAKES You can make the crab cakes up to a day ahead of time. Follow the recipe through Step 2, then cover and refrigerate. To finish, cook as directed in Step 3.

Per serving: 300 calories; 15g protein; 22g total fat; 1g fiber; 12g carbohydrates; 143mg cholesterol; 689mg sodium