Gluten-Free Crab Cake Recipe
Enjoy crispy, golden brown gluten-free crab cakes that are packed with juicy crab meat, seasoned to perfection, and easy to make at home in just 30 minutes. Perfect for a quick dinner, appetizer, or special occasion meal!
Equipment
- Mixing bowl
- Whisk
- Measuring cups/spoons
- Large skillet or frying pan
- Spatula
- Baking sheet (optional for baking instead of frying)
- - Parchment Paper
Ingredients
- 1 lb lump crab meat picked over for shells
- ½ cup gluten-free breadcrumbs
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil or butter for frying
Instructions
- Prepare the mixture: In a large bowl, combine crab meat, gluten-free breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, parsley, and lemon juice. Gently mix to avoid breaking up the crab.
- Shape the crab cakes: Form the mixture into small patties, about ½-inch thick. Place them on a parchment-lined baking sheet. Refrigerate for 15 minutes to help them hold their shape.
- Cook the crab cakes: Heat olive oil or butter in a large skillet over medium heat. Cook the crab cakes for 3–4 minutes per side until golden brown and crispy.
- Serve and enjoy: Remove from heat and serve immediately with lemon wedges and your favorite dipping sauce.
Notes
For a healthier option, bake at 375°F (190°C) for 15–18 minutes, flipping halfway through.
If the mixture is too wet, add a little more gluten-free breadcrumbs.
Serve with tartar sauce, remoulade, or a simple squeeze of fresh lemon juice for extra flavor.
If the mixture is too wet, add a little more gluten-free breadcrumbs.
Serve with tartar sauce, remoulade, or a simple squeeze of fresh lemon juice for extra flavor.
