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.
Made these darlings in my air fryer. I used claw crab because it was on sale and since this was my first time making these I was nervous about spending money on lump crab in the event things went wrong. Thankfully, everything went right. Next time I will use lump crab. I read the reviews regarding the salt. As a result, I omitted it. However, I still found the cakes salty. Next time I’ll use less Old Bay and a little less mustard, since they both have a high salt content.
Delicious!
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!