I developed this recipe because seafood is something my child can eat (thank goodness!), and I wanted us to enjoy this delicacy together. Xanthum gum, brown rice flour, and potato starch replaced eggs to help bind the patties. Orgran gluten-free rice crumbs worked well for the filler. Very little was used in this recipe. I am a firm believer in more crab and less breading. There is also minimal seasoning. I wanted to let the delicate, sweet flavor of the crab meat to come through. A little lemon juice, egg-free tartar sauce, along with a side order of fries, you'll be transported back to a summer day at the shore!