Curtains are necessary for all the apartments.
Usually hung around windows in the homes.
Protecting us from the sun.
They decorate the house too.
There are many different colors and designs also.
Such as printed and patterned ones.
Giving a complete feeling on the lifestyle!
15 min prep
8 crab cakes
Gluten-free
Dairy-free option
The secret: Schär gluten-free cracker crumbs + a 1-hour chill = crab cakes that hold together perfectly and taste like the real deal.
If there’s one thing most people know about Maryland, it’s that they take their crab very seriously. And after moving to the region over a decade ago, I’ve enjoyed crab here in about every way imaginable. But my favorite way to enjoy Maryland blue crab, caught fresh from the Chesapeake Bay, is in one of their famous crab cakes.
A true Maryland-style crab cake is all about letting the sweet flavor and tender texture of the crab meat be the star of the show. Why mess with perfection?
That means a crab cake that’s 98% crab meat, seasoned ever so lightly, and with just enough filler to hold it together. We use cracker crumbs instead of bread crumbs — they make the cakes lighter, and our favorite Schär Table Crackers happen to be gluten-free. Whether you’re gluten-free or not, you’re going to love these.
To play it safe, always check the labels of condiments when cooking for anyone with a gluten sensitivity — Worcestershire sauce and mustard can hide sneaky gluten sources.
For an authentic Maryland-style crab cake, lump crab meat from Maryland blue crabs is what you want. Lump crab gives you those big, tender, meaty bites that make a crab cake heavenly. Skip the shelf-stable canned stuff — the refrigerated kind from the seafood counter is the next best thing if fresh isn’t available.
Not sure which grade to buy? Here’s a quick breakdown:
| Grade | What It Is | Best For | Cost |
|---|---|---|---|
| Jumbo Lump | Largest whole muscle pieces | Showstopper dinner parties | $$$$ |
Lump  Our pick |
Large body pieces + some whole muscles | This recipe — best balance | $$$ |
| Backfin | Smaller shredded pieces with some lumps | Good budget substitute | $$ |
| Special | Smallest inner-body pieces, very sweet | Crab dips, stuffed mushrooms | $ |
No one at your dinner table is going to hate you for using jumbo lump crab meat. But since it’s the largest and most coveted variety, it’s also the most expensive — so use whatever is in your budget and available to you.
Pro tip: Mix jumbo lump and backfin 50/50 for great texture at a more reasonable price.
Even the crabbiest of crab cakes need a little binder. We use finely crushed Schär Gluten-Free Table Crackers instead of boring old bread crumbs. Similar to saltines but more delicate and buttery in flavor, they crush into the perfect light binder. You’ll need about 10 full crackers (finely crushed in a blender or food processor) to get roughly ½ cup of crumbs. After trying them, we were hooked!
Schär Table Crackers are: gluten-free · wheat-free · lactose-free · preservative-free · non-GMO
Can’t find Schär? Crushed Glutino crackers, gluten-free panko, or finely crushed plain rice crackers all work as substitutes.
Use your favorite brand or homemade mayo. It adds richness and keeps the crab cakes moist without overpowering the crab flavor.
One large egg helps bind the mixture and gives the cakes structure. It works together with the mayo to hold everything together without weighing the crab down.
You’ll often see Dijon in Maryland crab cake recipes, but here’s a little secret: many Marylanders who’ve been making crab cakes for generations swear by plain yellow mustard. After two batches, we found yellow mustard gives the filling a bit more of a pleasant savory tang — but if you only have Dijon, you won’t be disappointed. Either works.
A tablespoon adds a deep umami punch. Note for strictly gluten-free diets: Some Worcestershire brands contain malt vinegar — always check your label. Lea & Perrins Original is labeled gluten-free in the US and is a reliable choice for this recipe.
Non-negotiable for a true Maryland crab cake. The recipe calls for 1¼ tsp in the mixture. We also like to sprinkle a little extra on top of each cake right before broiling — it adds a nice color and a tiny pinch of extra flavor. Important for celiac/GF diets: Look specifically for McCormick’s Old Bay Gluten-Free Seasoning — it carries the certified GF label and is produced without wheat. The traditional Old Bay may contain wheat as a filler, so always check that your can says “Gluten-Free” on the label.
Lemon brightens the crab; parsley adds freshness and makes the cakes prettier when cut. Parsley is optional — dried parsley (about 1 tsp) works fine if that’s what you have.
The recipe uses 4 tablespoons total — roughly half a tablespoon per cake, dotted on top just before broiling. It prevents the tops from drying out under the broiler and adds the rich flavor only butter can deliver. Use ghee for a dairy-light option, or a plant-based butter to keep things fully dairy-free.
This recipe is written for broiling, which we think is the best method for a crowd. But here’s how all three stack up so you can choose what works for your kitchen:
How: Broil on high, 12–14 min. No flipping needed.
How: Medium-high heat, canola oil, ~4 min per side.
How: 450°F for 12–14 min, then broil 2–3 min to brown the top.
One of the most common crab cake fails is a cake that crumbles the second you try to move it. Here’s how to avoid that:
These crab cakes are great for entertaining because you can do most of the work ahead of time.
| Method | How Long It Keeps | Notes |
|---|---|---|
| Fridge (uncooked) | Up to 2 days | Cover tightly with plastic wrap |
| Fridge (cooked) | Up to 4 days | Reheat in oven at 325°F or air fryer |
| Freezer (uncooked) | Up to 2.5 months | Freeze on sheet pan first, then wrap individually |
| Freezer (cooked) | Up to 3 months | Thaw overnight in fridge, reheat in oven |
To freeze uncooked crab cakes: Place shaped cakes on a baking sheet and freeze until firm (about 2 hours). Wrap each individually in plastic wrap or freezer paper, then place in a zip-top freezer bag. To cook from frozen, thaw overnight in the fridge and broil as directed. They can also be cooked from frozen — just add several minutes to the cook time.
A great sauce takes crab cakes from good to unforgettable. All three of these come together in about 2 minutes:
½ cup mayo · 2 tbsp pickle relish · 1 tsp lemon juice · pinch of salt
Stir together and refrigerate 10 min before serving.
½ cup mayo · 1 tsp hot sauce · ½ tsp Cajun seasoning · 1 tsp lemon juice · 1 tsp Dijon
Whisk together. Adjust heat to taste.
½ cup mayo · 1 clove garlic (minced) · 1 tbsp lemon juice · zest of half a lemon · salt to taste
Stir and let sit 5 min for flavors to meld.
We also love serving these with fresh lemon wedges and a few splashes of Tabasco on the side.
Crab cakes are great as an appetizer on their own, but if you’re making them a full meal, here are our favorite pairings:
For a true Maryland experience, set out newspaper on the table, crack open a cold one, and enjoy. If you’re looking for more to explore on the Eastern Shore, check out our guide to Kent Narrows, MD — one of the best spots to eat crab cakes straight from the source.
We strongly recommend against shelf-stable canned crab for this recipe. The texture is mushy, the flavor is metallic, and the cakes won’t hold together as well. If fresh isn’t available, look for refrigerated pasteurized crab meat in the seafood section — it’s the closest substitute and produces great results.
It depends on which version you buy. Traditional Old Bay may contain wheat as a filler in some formulations, making it risky for strict gluten-free diets. McCormick makes a separate, GFCO-certified Old Bay Gluten-Free Seasoning produced without wheat, barley, or rye. The packaging looks nearly identical to the original, so always check that the label specifically says “Gluten-Free” before you buy.
Any neutral, buttery gluten-free cracker crushed finely will work. Good options include Glutino table crackers, plain rice crackers, gluten-free panko breadcrumbs, or crushed gluten-free saltines. Avoid crackers with strong flavors (like cheddar) that might compete with the crab.
Yes! Air fry at 375°F for 10–12 minutes, or until golden brown and the internal temperature reaches 145°F. Lightly spray the air fryer basket with cooking spray first. No need to flip if your cakes are well-chilled.
The FDA recommends cooking all seafood to an internal temperature of 145°F (63°C). Use an instant-read thermometer and insert it into the thickest part of the cake.
The most common reason is skipping the chill time. The mixture needs at least 1 hour in the fridge (or 15 minutes in the freezer) to firm up before cooking. Also make sure you’re not over-mixing — fold gently to keep the lump crab intact, which helps the cakes hold their structure.
Yes. Substitute a plant-based butter (like Earth Balance or Miyoko’s) for the butter on top. Everything else in the recipe is already dairy-free.
The best way is a 325°F oven for 10–12 minutes, or an air fryer at 350°F for 5–6 minutes. Avoid the microwave — it makes them rubbery and steams out all the flavor you worked so hard to build.
Shop Schär Gluten-Free Table Crackers
The post The Best Gluten-Free Maryland Style Lump Crab Cakes appeared first on Better Living.
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What are you up to this weekend? Eid Mubarak to all who celebrate! The boys and I invited friends over for brunch tomorrow, and we’ve been debating the best bagel orders.… Read more
The post Have a Relaxing Weekend. appeared first on Cup of Jo.
She will send a picture of tulips to the group chat.
By the wonderful Grace Farris. Her new book, See One, Do One, Teach One: the Art of Becoming a Doctor, comes out March 24.… Read more
The post Spring Weekend Lady appeared first on Cup of Jo.
Spring isn’t the only thing heating up – the sales are too! 
From fun fashion finds, to home upgrades, beauty favorites, + more – some of our favorite retailers are bringing the heat with their best deals of the season! If you’ve been waiting for the perfect time to refresh your wardrobe, restock your makeup bag, or snag a few decor finds, consider this your sign! Let’s dive into the best Spring sales happening right now! 
AVARA Sweater [tts, wearing small] / BaubleBar Layered Necklace – 25% off!
On Cloudmonster [tts / if in-between size up]
Relief Bra [true to size]
Pullover [true to size] // Leggings [true to size]
Dress [true to size, wearing in S] // Similar Heels
Open Knit Sweater [true to size, wearing in M] / Gauze Pants [true to size, wearing in M]
AirEssentials Half Zip [true to size, wearing small] // AirEssentials Wide Leg Pants [true to size, wearing Small]
Beautiful Ceramic Cookware Set
Steve Madden Sneakers [true to size]
“Aiming to do what my heart desires the most, but circumstances don’t let it happen.”
Hello, good morning, happy Friday!
It’s been a a weird week around here. It’s spring break so we haven’t had any of our regularly scheduled activities. In a way, that’s been really nice. We had a family movie night, hung out with friends from our old town that stopped by for a bit, the girls and I went shopping (H got this dress and this shirt and both are so cute on her), and we hit a bucket of balls together at a driving range for the first time. Our form left a lot to be desired but we had fun!
On the other hand, I’m not sure if it was our lack of enforced structure, the pollen, or my hormones, but I’ve had some pretty consistent brain fog all week long. On the outside I think (hope) that I look like I’m functioning as normal but I feel like I’ve mentally been trudging through mud.
I also had one of those moments of really missing my dad. It’s something I realize I don’t really ever talk about- the seemingly unprovoked occasion of suddenly wishing deeply that I could just talk to him for five minutes while tears well up in my eyes.
I shared that, along with the ball in a box perspective of grief, on Instagram and then proceeded to ugly cry my way through the responses that were a mix of comradery in this universal human experience of grief and loving responses remembering things I shared about my dad and how he used to always leave messages on all my blog posts.
Between the brain fog and the emotions, I, of course, blame hormones. But the fun thing about 42 is that do I blame where I’m at in my cycle (fitting) or do I blame perimenopause? I just received the copy of The New Menopause that I hope will help me figure it out. Can I tell you how humbling it is to buy a book with the word menopause in it? Aren’t I still 20-something years old?
I had a few moments of productivity. I put together my Tween Girl Easter Picks and Teen Girl Easter Picks lists. I really enjoy doing this so much because I basically knock out that task for my own Easter Bunny while hopefully creating something helpful. I didn’t get around to making graphics though (that takes longer than one might think), but wanted to go ahead and share them because Easter is only a couple weeks away (crazy).
I also washed sheets, completed chicken chores, and ordered photos for my frames, which took over an hour because I ended up scrolling through pictures with H of her toddler days. She was so cute. Sniff.
Hormones, is that you? Time to start reading my book…
I’m looking forward to this weekend, which should hold some fun time with friends, plenty of sunshine, and of course some basketball watching!
We are so into March Madness. Is that something you enjoy? We all filled out brackets (mine isn’t doing so well at the moment) and then had both ChatGPT and Grok fill one out too, just for fun. David has been telling me he is finding Grok to be superior in his use, so we decided to put them to the real test… basketball predictions!
Thanks for stopping by today and I hope you have a really wonderful weekend. I’ll be back next week with something more substantial to share than a rambling monologue. See you then! 
Too many makeup and beauty products in your bathroom? I’m going to try Project Pan, an idea from Tik Tok that has gone viral. In short, take out all your beauty products – makeup, hair, skin and any other similar products and line them up somewhere. Then pledge that you will not buy another beauty product until all of the items lined up have been used up. This really appeals to me because I hate waste.
I’m not good at throwing away anything that’s still perfectly usable so I am happy to use up each product. The feedback from Project Pan is that, along the way, you discover what truly works for you and by the end, you have your short list of your favorites, and you won’t buy anything except those products ever again.
Magna-Tiles are small plastic squares and triangles that are the parts of construction projects for kids. The tiles have magnetic edges that make building easier. There are millions of different things that can be built, and they are easier than Lego to use. There are three different sizes of tiles. The original tiles are 3” square, perfect for small hands. The large size is good for building foundations for structures. Recently the company released miniature size Mags, Micro-Mags, that are great for traveling. The small case is about the size of a book and packable. All sizes of Magna-Tiles are compatible with each other. $29.00.
Many of us are traveling, and if you are going somewhere unfamiliar, here are some tips from The New York Times on how to find good restaurants.
Ask locals: If you know anyone living in the area, ask them, or even friendly shopkeepers when you’re touring. Most people are happy to share their favorite spots. Travel websites, Instagram posts and restaurant critics often recommend favorite eateries and are fun to follow on social media sites.
Research: I am constantly tearing out or bookmarking articles with great food recommendations. I keep them in a pile and when I’m about to travel, I go through and find any that are relevant. I keep track of where friends and family have recently been and ask them when they return for ideas. OpenTable and Resy both have restaurant reviews provided by verified diners.
Food Tours: We were in Paris recently and a friend booked us all on a food tour which was absolutely delightful. Paris By Mouth is the company and is well worth doing. Most tourist destinations have food tour companies, just check their reviews to make sure you won’t be taken to tourist traps.
I’ve added this 3-in-1 multi-charger to my travel bag. It plugs into either USB or USB-C outlets and charges my Apple Watch and two other USB-C devices, such as my iPhone or EarPods. The four-foot cable adds almost no weight or bulk to my suitcase. At $14.95, it’s a simple travel solution. There are also 4-in-1 versions and several other USB configurations available.
The post The Friday Bulletin March 20, 2026 appeared first on Sharp Eye.
