Gluten-Free Crab Cakes
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.
Servings: 6 servings
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).
Video
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
Serving: 1crab cake | Calories: 184kcal | Carbohydrates: 9g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 839mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg