Crispy Dungeness Crab Cakes Recipe (Gluten-Free)

This easy and impressive Dungeness Crab Cakes recipe is packed with sweet, tender crab meat and a golden, crunchy outside that tastes like a fancy night out—without leaving your kitchen! You can pan-fry or bake these gluten-free crab cakes and pair them with your favorite salad, slaw, or dipping sauce for a quick and delicious meal in under 30 minutes!

If you're anything like me, you can never say no to a good crab cake. I grew up in the Pacific Northwest, where Dungeness crab was everywhere, and it’s still one of my favorite things to eat. Nothing beats the sweet, tender flavor of fresh Dungeness crab—it’s really that good.

But let's be honest—finding gluten-free crab cakes when you eat out is next to impossible. And even when you find them, they’re usually packed with so much filler that you’re left wondering where the crab even went. That's why I had to come up with a version that lets the sweetness of the crab shine, without all the extra stuff.

This recipe is simple, quick, and perfect for any night you want something just a little more special. I’m seriously so excited for you to make it! With a few easy tips, you’ll feel like a total crab cake pro right in your own kitchen. 

Serve them with my Lemon Yogurt Dill Sauce, pile them on a salad with my Gluten-Free Caesar Dressing, or if you're really feeling fancy, check out my Oven Baked Lobster Cakes too!

Best Type of Crab Meat For Dungeness Crab Cakes

When you’re making crab cakes, not all crab meat is the same! Here’s a quick breakdown of the different types you might see at the store or fish market:

For these Dungeness crab cakes, I recommend using lump meat if you can find it. It gives you that sweet, delicate crab flavor with nice, tender bites, and it holds together perfectly without needing too much filler.

Ingredients

• Egg: The egg helps bind everything together. For best quality, use an organic, pasture-raised egg. Vital Choice is my favorite grocery store brand, but if you can get your hands on eggs at your local farmers market, even better!
• Mayonnaise and Dijon Mustard: The mayo adds moisture, while the mustard provides a little tang! My favorite brand of mayo is Chosen Foods, as they use avocado oil instead of inflammatory seed oils. 
• Coconut Aminos: Traditional Maryland crab cakes (another favorite of mine) often use Worcestershire sauce for that deep, savory flavor. While I love the umami it brings, I don't love the hidden gluten — which is why I swap it for just a splash of coconut aminos instead!
• 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!
• Fresh Dill and Parsley: I especially love making these Dungeness crab cakes in the spring when the dill in my garden is growing like crazy. Fresh dill and parsley are ideal for this recipe because they add so much bright, fresh flavor to the gluten-free crab cakes. If you’re in a pinch, dried herbs will work too, but fresh really helps keep everything light and flavorful.
• Sea Salt: The New Bae Seasoning contains salt, so don’t go overboard (ha-ha) here! We just need a little to season everything nicely.
• Lemon: A squeeze of fresh lemon juice brightens everything up! 
• Gluten-Free Breadcrumbs: We only use a small amount—just enough to help hold everything together without overpowering the crab. I usually make my own by toasting homemade gluten-free bread and pulsing it in the food processor. You can also grab gluten-free breadcrumbs at the grocery store. Crushed gluten-free crackers or gluten-free panko work just as well if that’s what you have on hand.
• Dungeness Crab Meat: Try to get fresh wild Dungeness lump crab meat. Now that I live in Texas and don't have easy access to wild Dungeness crab, I order mine online from Vital Choice.
• Ghee: Melted and used to brush on top of the crab cakes before baking. You can also use grass-fed butter if you'd like!

You'll find full ingredients and instructions in the recipe card below.

Substitutions And Variations

• Different Crab Meat: For this recipe, I use Dungeness crab, but you could use any fresh crab that you like. Blue crabs or king crabs would be fantastic as well.
• Breadcrumb Swap: Use crushed gluten-free cracker crumbs or almond flour instead of gluten-free breadcrumbs.
• Dairy-Free Option: Use a dairy-free mayonnaise to keep this recipe dairy-free.
• Spicy Version: Add a few dashes of hot sauce or some diced jalapeños to the mix.
• Add Ins: Add lemon zest along with the juice for an extra citrus punch. You can also add in your favorite fresh herbs, celery seed, chopped green onion, red onion, or bell pepper for extra flavor.
• Mini Crab Cakes: Form smaller patties for bite-sized appetizers—perfect for parties!

Expert Tips For Success

• Use Fresh Dungeness Crab Meat: Canned crab is not the same. It's so important to use good, high-quality ingredients. You can really taste the difference!
• Don’t Overmix: Make sure you add the lump crab meat last, and toss together gently so you don't overmix.
• Chill: Be sure to chill the crab mixture in the fridge before cooking, as this will help them hold their shape.
• Pan Frying: If you are going to pan-fry the crab cakes, add a nice layer of avocado oil to a large skillet to ensure they don't stick.
• Taste-Test: You can make one very small cake first and cook it off if you want to adjust the seasoning before cooking the whole batch.

Serving Suggestions For Dungeness Crab Cakes

• Toppings: Serve with lemon wedges and tartar sauce, or dollop on some creamy dill dressing, or lemon aioli.
• Lunch Pairings: Pair with a crisp green salad, smoked asparagus, or a creamy American coleslaw for a fresh and light meal.
• Dinner Ideas: Serve alongside Turkish potato salad or maple roasted Brussels sprouts for a full meal.
• Beverages: These Dungeness crab cakes go great with a chilled glass of Sauvignon Blanc, sparkling water with lemon, or your favorite herbal iced tea.

Storage And Reheating

• Storage: You can keep the cooked crab cakes in an airtight container in the fridge for up to 3 days.
• Freeze: If you want to make a batch and freeze them, you'll want to freeze uncooked patties individually on a baking sheet. Once frozen, transfer them to a freezer bag and keep for up to 2 months.
• Reheat: Warm them gently in a skillet over medium heat or bake at 350°F until heated through. Skip the microwave so they stay crispy and retain their nutrients.