Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 400 degrees f. coat a baking sheet with nonstick cooking spray. in a medium bowl mix together the egg, mustard, worcestershire sauce, lemon juice, old bay seasoning and hot sauce. stir in the green onion. gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. put the remaining bread crumbs in a shallow dish. divide the crab mixture into 8 mounds. shape 1 mound into a round and coat in bread crumbs. transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. repeat to form the remaining crab cakes. bake until golden on the bottom, about 10 minutes. gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Target recipe: using a nonstick skillet, coat with cooking spray and place over medium-high heat until hot. add chopped pepper and celery and saute until tender; approx. 5 minutes. remove from heat and add parsley, mustard, ground pepper and hot sauce and stir well. in a separate bowl, beat eggs lightly and combine with mayonnaise; stir with wire whisk until smooth. add celery mixture and crabmeat; stirring gently. divide into individual baking cups and place on baking sheet. bake at 375 degrees for 15 to 20 minutes.