Gluten Free Crab Cakes with Basil Dressing

For the crab cakes: In a large bowl, mix one egg with 2-3 tablespoons of mayonnaise, 1 tablespoon of Worcestershire sauce, 1 tablespoon of dijon mustard, 2 teaspoons of old bay seasoning, and the juice from half a lemon. Add the lump crab meat (from two 8 oz containers) and 1/2 cup of gluten-free breadcrumbs. Mix around gently so you don’t break up the crab meat. Add more bread crumbs if needed until you achieve the right texture. Form the mixture into patties and refrigerate for 5-10 minutes to help them firm up. Pan fry the patties in a large skillet or cast iron pan with avocado oil until they are golden brown and crisp on each side (3-4 minutes per side).

For the basil dressing: Combine 1 cup of fresh basil, the juice from 1 lemon, 1 garlic clove, 4 tablespoons of grated Parmesan, 1 and a half tablespoons of Dijon mustard, and 1/2 cup of extra virgin olive oil in a blender. Blend until smooth, adding salt and pepper to taste.

To serve: Toss mixed greens with the basil dressing and garnish with cubed avocado and gluten-free croutons. Top the salad with your beautiful crab cake.