These delicious Gluten-Free Crab Cakes are incredibly flavorful and super easy to make. They can be baked or fried, and only require a handful of ingredients. Also, check out my easy Oven Baked Lobster Cakes.

Gluten-Free Crab Cakes

You can now make restaurant-style Gluten-Free Crab Cakes in the comfort of your own home; this recipe gives you 100% control of the ingredients. These crab cakes are heavy on the crab... and light on filler, thus ensuring every bite is just as rich and succulent as the last!

What Kind Of Crab Meat Should I Use?

For the best crab cakes, I highly recommend using lump crab meat. This will make for large chunks of crab that are slightly sweet and oh so delicious. While lump crab meat is on the more expensive side, you can do half lump crab and half backfin or claw meat. Oftentimes you can find good deals on fresh, wild crab at your local farmers market. For example, we were able to make this recipe (8 crab cakes), costing us only $5 per crab cake, thanks to our local farmer’s market.

What Can I Use Instead of Breadcrumbs?

While I think using gluten-free breadcrumbs is the best option, if you don’t have any gluten-free breadcrumbs, you can substitute ground up gluten-free crackers or almond flour.

What Do I serve Gluten-Free Crab Cakes With?

You can serve these Gluten-Free Crab cakes as an appetizer or as a main dish (use an ice cream scoop to measure out mini-portions). These crab cakes go well with a light spring or caesar salad, or an accompaniment to soup; any leftovers (...as if!) make a great breakfast accompanied with scrambled eggs and scallions.

Ingredients

Egg

Mayonnaise: I’m a big fan of Primal Kitchen’s Avocado Oil Mayo, as it’s Whole30 compliant and made with avocado oil (rather than canola oil).

Dijon Mustard: Primal Kitchen also makes a fantastic Dijon mustard.

Coconut Aminos

New Bae Seasoning: Primal Palate makes a wonderful New Bae Seasoning, which is a play on Old Bay Seasoning (well done, Primal Palate, well done!). It’s got all the flavors of Old Bay, but it is certified Organic, gluten-free, non-GMO, Whole30 Approved and contains no fillers!

Dill: I used dried dill, but fresh also works well.

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Sea Salt: The New Bae Seasoning contains salt, so don’t go overboard here!

Lemon

Parsley

Gluten-Free Breadcrumbs: I usually make my own, by toasting sourdough bread and pulsing it in the food processor. You can also look for gluten-free breadcrumbs at the grocery store. Additionally, ground up gluten-free crackers will also work well.

Lump Crab Meat: Try to get fresh, wild lump crab meat. You can also mix ½ a pound of lump crab meat and ½ a pound of claw or backfin meat.

Ghee: Melted, and used to brush on top of the crab cakes before baking.

Instructions

In a medium bowl whisk the egg, mayonnaise, dijon mustard, coconut aminos, new bae seasoning, dill, salt, lemon and parsley together.
Add breadcrumbs and stir to combine.
Gently fold in the grab, being careful not to break apart the meat.
Cover your bowl tightly, and place in the refrigerator for 1 hour or up to overnight.
When ready to bake, preheat the oven to 425 degrees.
Using a ½ cup measuring cup, scoop out the crab mixture and form a loose patty. You do not want to pack these crab cakes too tightly. Place on a parchment lined baking sheet. Repeat until you have made 8 crab cakes.
Lightly brush the crab cakes with melted ghee and bake for 12-14 minutes, or until golden brown.

How to Serve:

Serve these Gluten-Free Crab Cakes nice and warm! They go well with a light spring or caesar salad, or an accompaniment to soup. You can also make mini crab cakes and serve them up as an appetizer.

How to Store:

All the Gluten-Free Crab Cakes to cool, then place in a food storage container. They will last 1-2 days in the fridge.

Gluten Free Crab Cakes