Crab Meat: You can use either lump crab meat or jumbo lump. Fresh is ideal but canned crab meat will work too.

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, you may use regular panko breadcrumbs instead.

Mayonnaise: Mayonnaise is one of the key ingredients in crab cakes, so make sure you add it in. If you want to keep this recipe egg-free, you may use vegan mayonnaise instead.

Egg: The egg is necessary to hold the ingredients together, so make sure to add it in. To keep this recipe egg-free if you are allergic to eggs, you may use acquafaba or an egg-replacer instead.

Mustard: I used Dijon mustard, but any type of mustard will work too.

Worcestershire Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free worcestershire sauce.

Seasonings: I used a mix condiments including Old Bay seasoning, ground paprika, granulated garlic, and ground black pepper for flavoring. However, feel free to use whatever other seasonings you prefer (e.g. onion powder, ground cayenne pepper, chili powder, etc.)

Olive Oil: I used extra virgin olive oil for cooking the crab cakes, but you may use whichever vegetable oil you prefer (such as canola oil, sunflower oil, avocado oil, etc).

Storing: To store any leftovers, place the gluten-free crab cakes in an airtight container and store for up to 3 days. Reheat in the microwave, air fryer, skillet or oven before eating.