Maryland-Style Crab Cakes with Country Ham

The addition of country ham balances the sweetness of the crabmeat.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • ½ cup mayonnaise
  • 2 large eggs
  • 1 tsp. gluten-free Dijon-style mustard
  • 1 tsp. gluten-free Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. red pepper flakes
  • 1 Tbsp. fresh lemon juice
  • 1 cup gluten-free cornbread crumbs, divided
  • 1¼ lbs. lump blue crabmeat
  • 2 cups vegetable oil
  • 4 lemon wedges


  • In a large bowl, mix the mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper flakes, and lemon juice. Stir until well mixed.
  • Add half the cornbread crumbs and gently toss in the crabmeat. Form 8 cakes and coat with more cornbread crumbs.
  • Over medium heat, bring the oil to 300°F. Fry the cakes, turning after 5 minutes, until golden brown. Serve with lemon wedges.