In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.
For Baked Gluten-Free Crab Cakes:
Preheat oven to 450°F.
For extra flavor and browning, lightly brush each crabcake with melted butter. This is an optional step, but I highly recommended it!
Bake for 15-20 minutes, or until lightly browned around the edges and on top, or an internal temperature of 165°F.
For Fried Gluten-Free Crab Cakes:
Add 4 tablespoons of vegetable oil (I like peanut oil for frying) to a large nonstick pan or cast iron pan. Heat the oil on medium heat. When the oil is hot, carefully place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side, or an internal temperature of 165°F. Place the crab cakes on a paper towel-lined plate to drain.
Store the leftover crab cakes in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Reheat in the microwave or in the oven for 10-15 minutes at 325°F.
I recommend making crab cakes with fresh crab meat or refrigerated crab meat found with the seafood in the grocery store. I do not recommend using canned crab meat that is shelf-stable.
Lump crab meat is recommended for the best crab cake. But I also have a money-saving tip. Mix the lump and backfin crab meat together to make the crab cakes. That way you still get some chunks of crab meat in your crab cakes.
I recommend peanut oil as the best oil for frying crab cakes.
Store leftovers in an air-tight container in the refrigerator for up to 3 days or freeze for up to 3 months.