1/2 C Mayonnaise
1 large Egg
1 Tablespoon Gluten Free Dijon Mustard
1 Tablespoon Gluten Free Worcestershire Sauce
1/2 teaspoon of Hot Sauce
1 lb Lump Crab Meat, picked over (find in a can or tub)
5 slices GF Bread
Olive Oil Spray or Spritzer
In a small bowl, mix mayo, egg, mustard, Worcestershire sauce, and hot sauce. Set aside.
Cut bread into 1/2 cubes and combine with picked over crab meat in a medium bowl. Toss lightly to mix.
Gently fold in the mayo mixture, and then cover and refrigerate at least one hour.
Form mixture into two inch balls and flatten into patties. Spray with olive oil and then air fry for 10 minutes at 375.
Serve with lemon wedges.