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gluten free crab cake recipe

Gluten Free Crab Cake Recipe

These gluten-free crab cakes are crispy on the outside, tender on the inside, and packed with sweet, fresh crab flavor. Perfect for anyone with gluten sensitivity or celiac disease, these crab cakes are easy to make and packed with wholesome ingredients. Serve them with a simple dipping sauce or as part of a meal with a side of vegetables or a light salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Healthy Food, Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh crab meat preferably lump or backfin
  • 1/2 cup gluten-free breadcrumbs or gluten-free panko
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce ensure gluten-free
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp Old Bay seasoning optional, for added flavor
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley finely chopped
  • Butter or oil for frying

Equipment

  • Large mixing bowl
  • Measuring spoons and cups
  • Skillet or frying pan (preferably non-stick or cast iron)
  • Spatula
  • Plate for chilling the cakes
  • Lemon wedges (for serving)
  • Tongs or spatula for flipping

Method
 

  1. For the Crab Meat: In a mixing bowl, carefully fold crab meat to break apart large clumps. Just don't over-shred it, so you still have some lumps that give the cakes great texture.
  2. Mix wet ingredients: In a separate small bowl, whisk mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning, if using garlic powder, salt and black pepper.
  3. Mix: Drizzle the wet over the crab meat. Stir in the gluten-free breadcrumbs (or panko) and fresh parsley. Gently fold it all together until it is combined. Be careful not to overmix.
  4. To Form the Crab Cakes: Using your hands, shape the mixture into cakes from about 1/2 to 3/4 inch thick. Makes 8–10 small cakes, depending on the size.
  5. Chill the Cakes: Place the formed crab cakes on a plate and chill them in the refrigerator for at least 30 minutes. This helps the cakes hold together while cooking.
  6. Make the Crab Cakes: Using a 1/4-cup measure, drop the crab mixture into the hot drained skillet as you make the crab cakes, then pack them down a little with the back of the cup. When hot, add the crab cakes to the pan (work in batches if needed). Fry the cakes for 3–4 minutes on each side until golden brown and crisp.
  7. To serve: Remove the crab cakes when done cooking and transfer them to a paper towel-lined plate to remove excess oil. Immediately serve with lemon wedges and your favorite dipping sauce (such as tartar sauce or lemon aioli).

Notes

Make-Ahead Option: These crab cakes can be made ahead of time. After forming the cakes, they can be frozen on a baking sheet. Once frozen, transfer them to a zip-top bag and store for up to 3 months. Cook directly from the freezer by frying them as you would fresh crab cakes.
Use Fresh Crab Meat: For the best flavor, use fresh crab meat, but canned or frozen crab meat can work if fresh isn’t available. Ensure it’s well-drained before mixing.
gluten free crab cake recipe
 
gluten free crab cake recipe