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Gluten-Free Crab Cakes

Gluten-Free Crab Cakes Recipe

These Gluten-Free Crab Cakes are crispy on the outside, tender on the inside, and packed with sweet, delicate crab meat. Perfect as an appetizer or a main dish, they are made with simple ingredients and no gluten, yet they taste just as amazing as traditional crab cakes. Serve them with tartar sauce, remoulade, or a squeeze of fresh lemon for an elegant seafood dish!

  • Total Time: 23 minutes
  • Yield: 6–8 crab cakes 1x

Ingredients

Scale

For the Crab Cakes:

  • 1 lb lump crab meat, picked over for shells
  • 1 large egg, beaten
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (gluten-free)
  • ½ teaspoon Old Bay seasoning (or paprika + cayenne pepper)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon lemon zest
  • ¼ cup chopped fresh parsley
  • ½ cup gluten-free panko breadcrumbs (or almond flour for keto option)
  • 1 tablespoon fresh lemon juice

For Cooking:

  • 2 tablespoons olive oil
  • 1 tablespoon butter (or additional olive oil for dairy-free)

For Serving:

  • Lemon wedges
  • Tartar sauce or remoulade

Instructions

1. Prepare the Crab Cake Mixture:

  1. In a large mixing bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, black pepper, and lemon zest.
  2. Gently fold in crab meat, parsley, gluten-free panko, and lemon juice using a spatula.
  3. Mix until just combined, being careful not to break up the crab meat too much.
  4. Cover and refrigerate for 20–30 minutes to help the mixture firm up.

2. Form and Cook the Crab Cakes:

  1. Divide the mixture into 6–8 crab cakes and shape them into patties.
  2. Heat olive oil and butter in a skillet over medium heat.
  3. Add crab cakes and cook for 3–4 minutes per side until golden brown and crispy.
  4. Transfer to a paper towel-lined plate to drain excess oil.

3. Serve and Enjoy:

  • Serve warm with lemon wedges and tartar sauce or remoulade on the side.
  • Enjoy as an appetizer or serve over a salad, quinoa, or gluten-free pasta for a full meal.

Notes

  • Make them dairy-free: Use olive oil instead of butter.
  • For a low-carb option: Use almond flour instead of gluten-free breadcrumbs.
  • Baking method: Place crab cakes on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes, flipping halfway.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to maintain crispiness.
  • Freezing option: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes per side.
  • Author: Chef EL
  • Prep Time: 15
  • Cook Time: 8
  • Category: Appetizer, Main Course
  • Method: Pan-Frying, Baking (optional)
  • Cuisine: American, Seafood
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 Crab Cake
  • Calories: 180 kcal
  • Sugar: 1g
  • Sodium: 420mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 75mg

Find it online: https://recipetogo.com/how-to-make-gluten-free-crab-cakes-that-taste-incredible/