Gluten-Free Crab Cakes
Published
I’ve always loved a good crab cake. They’re golden and crispy on the outside, yet tender and full of flavor on the inside. These gluten-free crab cakes check all the boxes. Plus, they’re dairy-free and grain-free, which makes them a great option for a variety of diets. I use gluten-free breadcrumbs, and it works beautifully to hold everything together while letting the fresh crab shine. Whether I’m making a light dinner or a crowd-pleasing appetizer, this is one recipe I turn to again and again.
“I just made these for dinner tonight. They were delicious! Best crab cakes I’ve ever made and tasted. Cooking the crab cakes in the oven is a GAME CHANGER! They were fluffy, tender and light. Love Love Love them! Thank you for this great recipe.”
– Sherry
It’s surprisingly easy to make restaurant-quality, gluten-free crab cakes at home with just ten simple ingredients and about an hour of your time. I know a thing or two about Maryland-style crab cakes—I lived in Maryland for thirteen years, including a decade in Baltimore, where crab cakes are serious business. This recipe gives you two cooking options: the classic baked version you’ll find all over Baltimore, and a pan-fried option if you prefer a crispier finish. You can follow along with the step-by-step photos and recipe video to see just how simple it really is.
Gluten-Free Cooking Tips
- Use lump crab meat for best results. Lump crab gives you those satisfying, meaty bites and holds together well in crab cakes. It’s worth the splurge if you can find it.
- Combine lump and backfin to save money. Mixing the two still gives you great texture and flavor with a slightly lower cost.
- Avoid shelf-stable canned crab. It has a noticeably different taste and texture. If fresh isn’t available, refrigerated crab meat is the next best option.
- Chill the mixture before cooking. A 15–30 minute rest in the fridge allows the egg, mayo, and breadcrumbs to bind properly, firms up the mixture, and helps prevent the cakes from falling apart when cooked.
- Handle with care. Crab cakes should be gently mixed and shaped to avoid breaking apart the lumps of crab or overworking the mixture.
Gluten-Free Crab Cakes
Ingredients
- 1 large egg
- ¼ cup mayonnaise
- 2 tsp gluten-free Dijon mustard
- 2 tsp gluten-free Worcestershire sauce, homemade or store bought
- 1 tsp Old Bay seasoning
- ¼ tsp salt, to taste, see notes
- 1 tsp lemon juice
- 1 tbsp chopped fresh parsley, or 2 tsp dried parsley
- ¾ cup gluten-free bread crumbs, homemade or store bought
- 1 lb. (16-oz.) lump crab meat
- 2 tbsp melted unsalted butter, or Smart Balance butter for dairy-free, optional
Instructions
- In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
- Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
- Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
- Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
- Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.
For Baked Gluten-Free Crab Cakes:
- Preheat oven to 450°F (232°C).
- For extra flavor and browning, lightly brush each crabcake with melted butter. This is an optional step, but I highly recommended it!
- Bake for 15-20 minutes, or until lightly browned around the edges and on top, or an internal temperature of 165°F (74°C).
For Fried Gluten-Free Crab Cakes:
- Add 4 tbsp of vegetable oil (I like peanut oil for frying) to a large nonstick pan or cast iron pan. Heat the oil on medium heat. When the oil is hot, carefully place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side, or an internal temperature of 165°F (74°C). Place the crab cakes on a paper towel-lined plate to drain.
- Store the leftover crab cakes in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in the microwave or in the oven for 10-15 minutes at 325°F (163°C).
Notes
- Some readers found this salty enough without additional salt.
- Refrigerated crab meat is widely available year-round and works well in this recipe if fresh isn’t an option.
- Crab meat types:
- Jumbo Lump: Largest, most expensive, best for topping dishes.
- Lump: Firm, off-white, perfect for chunky crab cakes.
- Backfin: Flaky, includes broken lump pieces, and is more affordable.
- Claw: Darker, stronger in flavor, best for soups and dips.
- Flavor boost: Chilling the mixture also gives the seasonings time to meld and deepen the flavor of the crab cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Crab Cakes Step by Step
Gather all the ingredients together.
Mix the wet ingredients: In a large mixing bowl, whisk together 1 large egg, ¼ cup mayonnaise, 2 tsp gluten-free Dijon mustard, 2 tsp gluten-free Worcestershire sauce, 1 tsp Old Bay seasoning, ¼ tsp salt, and 1 tsp lemon juice until smooth and well combined.
Add dry ingredients and crab: Stir in 1 tbsp chopped fresh parsley and ¾ cup gluten-free bread crumbs. Gently add 1 lb. (16 oz.) of lump crab meat on top. Using a rubber spatula or large spoon, very carefully fold the mixture together just until combined. Try not to break up the crab meat.
Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 24 hours. This helps the crab cakes hold their shape.
Portion the crab cakes: Spray a baking sheet with gluten-free cooking spray (I use olive oil spray). Using a ½ cup measuring cup, scoop the mixture into 6 mounds on the baking sheet. Note: If baking, leave the mounds rounded and gently compact each one with your hands or a spoon. If frying, gently flatten the mounds into patties for even cooking.
Bake the crab cakes: Preheat your oven to 450°F. For extra browning and flavor, brush each crab cake with 2 tbsp of melted unsalted butter (or dairy-free alternative). Bake for 15–20 minutes, or until the crab cakes are lightly browned around the edges and on top, or reach an internal temperature of 165°F.
Fry the crab cakes: In a large nonstick or cast-iron skillet, heat 4 tbsp of vegetable oil over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet. Cook for 3 to 5 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). Transfer to a paper towel-lined plate to drain.
Serve and enjoy: Serve the crab cakes up with a squeeze of fresh lemon and enjoy!
Serving Suggestions
These gluten-free crab cakes make a great appetizer or light main dish. Serve them with lemon wedges and your favorite dipping sauce, like tartar, aioli, or a dairy-free ranch. They also pair nicely with a simple green salad, dairy-free coleslaw, or roasted vegetables for a complete meal.
Storage Instructions
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
If you’d like to keep them longer, they freeze well—just place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy them again, reheat in the microwave for a quick option, or pop them in a 325°F oven for 10–15 minutes until warmed through and lightly crisped.
More Seafood Recipes to Try
Our Gluten-Free Crab Cakes recipe was originally published 7/29/21. It was retested, reworked, and republished to be better than ever 12/13/25.
Hello Audrey!
We have made these crab cakes for Christmas for the past several years! We absolutely love them. My son has several allergies and is no longer tolerating egg. I can used a plant-based mayo, but do you have any suggestions to replace the egg?
Thank you so much – we love so many of your recipes!
Thanks Michelle, we haven’t tried it, but you can try using an egg replacer. Let us know how it turns out if you do!
Can you make this recipe into minis?
Hi Jen, I’m sure you could!
Which would you recommend as a binder: the almond flour or the GF breadcrumbs? If almond flour, would you do a 1:1 substitute or use less?
How many mini’s would this make? I might make them for a New Year’s Day open house but need help figuring out the quantity before I commit to it! Thank you.
Hi Debbie, we recommend breadcrumbs.
Looking forward to trying these. I don’t have gluten free bread crumbs. Can I use gluten free flour?
We recommend almond flour 🙂
I have made these many times and we now enjoy them as part of our holiday meal at Christmas! One of my favorites and I watch for crab meat to be on sale to enjoy them. So yummy and VERY easy!
Have tried many GF crabcake recipes. This is the closest to Maryland Crabcakes I’ve ever had. Will not be looking for another recipe! Thank you.
Audrey, is it possible to freeze these cakes? I am cooking for one and need to postpone cooking the remaining 5 cakes.
Could I par-bake for about 12 min. – just enough to ‘set’ the eggs, then freeze, and later finish the baking?
Hi Nancy, You can freeze them for up to 3 months.
Super salty and didn’t bind well at all. Next time skip the Old Bay and salt, add paprika and a little mozzarella cheese as an extra binder.
thank you very much for this recipe. I’ve used it many times, and I think it’s fantastic! The money saving tips are appreciated, too!
Excellent. We substituted the mayo with Hellman’s Plant Based Mayo. Now the recipe is soy free. Left out the salt as salt is present in many other ingredients. Refrigeration of the mixture is very important.
These crab cakes are one of my favorite recipes ever. My non-GF family raves about them. Crab cakes aren’t something you usually find GF on restaurant menus. They are so good that I am making them with your remoulade sauce for my own birthday dinner tonight!
These crab cakes are delicious!! I’ve tried many recipes and this one is definitely my favorite. I omitted the salt due to my dietary needs and baked them So easy to make! ❤️
I followed the recipe except omitted the salt. Never know they were gluten free! Fabulous, easy recipe! Made them the night before for refrigeration purposes & to get the prep & cleanup done. Company was impressed. Will make this recipe regularly! Bravo! 👏
I have tried many a gf recipe for crab cakes but I believe I’ve found my one and only. I only put 3/4 tsp of Old Bay and skipped salt as suggested by some reviewers but otherwise followed instructions.I brushed with butter and baked. Served with a garlic aioli. They were delicious!
This says dairy free in the title and is the main hit on Google “dairy free crab cakes”. Definitely click bait as the recipe calls for eggs Mayo even butter lol.
Hi Tammy, both eggs and mayonnaise are dairy free, and we provide the option for dairy-free butter in the recipe card! Many of our recipes are written with both dairy-full and dairy-free modifications to fit a wide array of diets!
Eggs aren’t dairy!!
These were easy to make, and tasted delicious! I used a large ice cream style scooper to make them uniform. The only ‘issue’ was having a bit of a hard time shaping them so they would stay together. I baked them and the results were amazing.
Very good and easy. More old bay next time.
This recipe makes perfect crab cakes! As a native Marylander, I have tried many crab cake recipes over the years and many were good, but none were fantastic. Finally, I found THE ONE! The only modification I made was to reduce the GF panko from 3/4 cup to 1/2. My friends and I thank you!!
I have been looking for a good gluten free crab cake recipe for years…now the search is over. Thank you so very much!!! Delicious!!!!
This is a fantastic recipe, but I highly recommend backing off on the salt. The recipe calls for a whole teaspoon of Old Bay seasoning, which already has a lot of salt in it, and then an additional 1/4 teaspoon of salt. The first time I made them, I could hardly eat them, but I made them for the second time today and put only 3/4 tspn of Old Bay, and deleted the salt altogether. They were excellent! This will be my go-to crab cake recipe. Thanks Mama Knows GF!
This is my new go to crabcake recipe. As a lifetime Maryland resident, I am a crabcake snob and this recipe creates the unicorn – crabcakes that taste like all crab and no cake. I made a slight change and used 1/2 cup of gluten free panko instead of 3/4 cup of GF breadcrumbs and omitted the salt – the Old Bay has enough salt for my taste. Thank you!!!
Definitely a family favorite! The only problem is there are never any leftovers…, no matter how many I make!
I just made these for dinner tonight. They were delicious!!! Best crab cakes I’ve ever made and tasted. Cooking the crab cakes in the oven is a GAME CHANGER !!! They were fluffy, tender and light. Love Love Love them !!! Thank you for this great recipe.
these are VERY good! best homemade crab cake recipe, I’ve tried. I will be making these again with this recipe!!
Awesome recipe! I’ve used both leftover salmon & whitefish (my husband loves to fish) & both have turned out delicious! I added 1 C chopped celery, 1 C chopped pickles, & 2 T rehydrated minced onion. Adds a nice crunch. LOVE the baked version (make sure to top with butter)! Thanks for sharing delicious gf recipes!
looks like a great recipe! Can I use sour cream or cream cheese or plain yogurt in place of the Mayo? My son is allergic to mayo.
Hi Hillary! I have not tried a substitute for the mayo. The mayo acts as a binder, so maybe the other options would work, but I have not tested it.
You nailed it, Mama! Great recipe- I got a pound of lump crabmeat at Costco for a (relatively) good price. I did add red pepper flakes and celery seed to the recipe and the crabcakes were a huge hit. Thank you! (A great part of the instructions were to firm up the blob of “batter” with your hand. I love seemingly obscure but important details like that. Makes a recipe SO much more successful, so thank you!)
great recipe, I intend to experiment and see tuna, sardines and shrimp will also work.
Am I reading the recipe correctly? 4 cups of gluten free panko? I just wanted to confirm before I try this!
Hi Sara. Th recipe calls for 3/4 cup of gluten-free bread crumbs. I use the brand 4C gluten-free Panko bread crumbs. I buy the 4C gluten–free bread crumbs at Walmart.
Read it again it says 3/4 cup bread crumbs……..And she said she used 4C Bread crumbs which 4C is a brand name.
Haven’t tried them yet. Anybody know if you can make them in mini form for an appetizer? My husband likes to have appetizers sometimes for dinner. Since we are gluten free it’s hard to find good made ahead appetizers I can store in the freezer. He especially likes crabcakes. Thought I could use this recipe for appetizers.
If you made mini’s as an appetizer, I’d love to know how many you got from the pound of crabmeat.
I had guests for dinner and had these as a first course. Everyone loved them and asked for the recipe! Can these be made with an egg replacer?
Hi Adrienne! I am so happy that everyone enjoyed the crab cakes. I have not tired my recipe with an egg replacer. If you try it, will you please let me knowhow they turnout?
Outstanding! I’ve made these a couple times and this time, I made enough to share with our adult kids (not for their kids but for a grown up meal!). They all loved them – only my oldest daughter and I are GF, but my husband loves these and thinks they are better than any he’s tasted! I did completely forget to put in the egg today (I was babysitting 4 grands!) but they were still wonderful! They are one of my favorite “treat” meals. 😃
Audrey, I am a very experienced cook and I’m so happy I found your blog. this recipe is the best! I didn’t change a thing because it’s perfect as it is😊
I am wondering, since I have some cans of clams here, maybe I could substitute those for the crab for a different treat. have you ever tried this?
I am so happy to hear that you enjoyed the gluten-free crab cakes! I have never tired using clams in my recipe. If you try it with clams, please let me know how it turned out. Thank you for the wonderful 5-star recipe review.
SO good. I made this recipe last night and followed it to a T. They came out perfect and I’ll for sure be making it again!
Excellent! Used Full # lump crabmeat from seafood counter. Followed recipe exactly. It made 6 good sized patties. The cakes were pretty loose but they stayed together with a little TLC. Be sure to pre-heat skillet and don’t turn initially for 4-5 minutes. Used thermometer to check they were done
Our go to recipe for Crab cakes. These are so delicious! We have also made them with chopped shrimp!
I have been using diamond almond nut crackers “hint of salt” The almond flavor adds a delicious touch to the Maryland crab cake. 12 crushed up cracker per pound!!
This recipe is easy to follow, quick to prepare, and delicious. I switched out the old bay to a Cajun spice blend to kick it up a notch and it turned out great!
Is there anything to use in place of mayonnaise? Can it just be left out?
Hi Nancy! I have made a low fat version by just leaving the mayonnaise out (and used egg whites). You may need to add a 1/4 cup less gluten-free bread crumbs. If the mixture seems too wet, you can always add the gluten-free bread crumbs back in a little at a time. I hope you enjoy the crab cakes!
I made this recipe last night & my husband and I both thoroughly enjoyed it! Great taste! He’s not as fond of seafood as I am, but he said these were really tasty. I just wish I’d had a full pound of crab meat to make more.
Yes, I made these and they were delicious! I couldn’t find frozen crab meat anywhere and didn’t want to use imitation, so I used 1 lump crab and 1 backfin crab and mixed them. It’s pricey, but sure tasted yummy. I want to make them for a potluck party with 17 adults. Will have to make them smaller than 1/2 cup.
Yes, I made these and they were delicious! I couldn’t find frozen crab meat anywhere and didn’t want to use imitation, so I used 1 lump crab and 1 backfin crab and mixed them. It’s pricey, but sure tasted yummy. I want to make them for a potluck party with 17 adults. Will have to make them smaller than 1/2 cup.
These were exceptional! We used lump blue crab. I would put these up against the best restaurant crab cakes and they would win