Gluten Free Crab Cakes

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This crab cake recipe is delicious and so easy to make. Best of all, it is gluten free! No one will be able to tell because it tastes so authentic. Don’t worry, this recipe is simple for even the novice chef!

Spring is here and I find myself daydreaming about summertime recipes and dining al fresco. Crab cakes are a summertime staple on the east coast and in many southern states with access to fresh crab meat. Many people are too intimidated to make crab cakes because they are known as somewhat of a delicacy in certain areas. Don’t be intimidated! This recipe is so easy, you will wonder why you waited so long to try it yourself!

THE CRAB

In the Midwest fresh crab is not as readily available, however it can be found at specialty seafood stores. You can also find “canned” crab meat at most major grocery stores. It is not canned in the same way as tuna or chicken, though. Canned crab meat is actually found in the refrigerator section, likely near the butcher or seafood. Canned crab meat comes in a plastic container, usually 8 oz (.5 lb) per container. For this recipe I used 2 containers of Chicken of the Sea brand Premium Lump Crab Meat.

You will likely find a few different types of crab meat in the store: Claw, Lump and Jumbo Lump. I recommend using Lump crab meat for crab cake recipes. Although I would recommend everyone use fresh crab meat, canned crab meat is a great alternative! Canned crab meat is not as fresh as wild caught, raw crab, however it still tastes great and is a good option when you do not have access to fresh crab. Also, canned crab is already cooked so you do not have to worry about cook time & temperature when cooking.

INGREDIENTS

• Lump Crab Meat: See section above.
• Mayonnaise: An essential ingredient to every crab cake recipe, mayo keeps the crab cakes moist, binds the dry ingredients to the wet, and adds another layer of flavor. I used regular, organic mayonnaise from Whole Foods brand 365. The ingredients are almost identical to Hellman’s Mayonnaise, so any regular mayo will do. You can substitute for vegan mayonnaise however it may change the taste of the cake.
• Dijon Mustard: The zesty vinegar flavor of dijon cannot be replaced by other mustards.
• Egg: 1 egg is all that you need to bind the ingredients and support a cakey texture.
• Lemon: Lemon + seafood. Need I say more?!
• Worcestershire Sauce: I always use Lea & Perrins (bottle comes in a brown bag) because it is gluten free. Not all brands of worcestershire are GF so you must always check the label! My worcestershire has reduced sodium, however you can use regular as well.
• Old Bay: This is a classic seafood seasoning used since the beginning of time. There are off-brands of Old Bay which you can also use.
• Seasoned Salt: I love Lawry’s Seasoned Salt. It tastes great in this recipe, however only a small amount is needed in this recipe. Old Bay and Worcestershire are both loaded with salt, so the seasoned salt is just to supplement (about 1/4 teaspoon).
• Fresh Parsley: Chopped fresh parsley adds a fresh balance to the crab cakes. Can sub with dried parsley.
• Panko: I used Ian’s Gluten Free Panko Style Breadcrumbs which worked perfectly in this recipe, however any panko bread crumb will do.
• Flour: Gluten Free food is not known for its bind-ability. I used 2 tsp gluten free 1:1 flour to ensure the ingredients bind and form a cake.
• Olive oil: For cooking.

MAKING THE CAKES

1. Start by adding all wet ingredients (except olive oil) to a mixing bowl: mayo, egg, dijon, worcestershire, lemon.
2. Add seasoning to the wet ingredients: Old Bay, Seasoned Salt, Parsley. Mix until all ingredients are combined.
3. Add Panko & flour to mixture and combine.
4. Lightly fold in the crab meat (insert Schitt’s Creek reference).
5. Refrigerate mix for 30 minutes.

After 30 minutes, remove mix from refrigerator. Form 8 equal-sized cakes. Set the cakes aside on a baking sheet until cooking. Make sure the cakes are in a “patty” shape so the cakes are flat on the top and bottom. This will help to sear the cakes during cooking and develop a delicious outer crust. If the cakes are more round on top the cakes will not sear as evenly and will not develop a crust all over.

COOKING THE CAKES

1. Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat (Can use regular skillet if needed).
2. Add crab cakes to skillet in batches. I was able to fit 4 cakes in my very large skillet at one time.
3. Cook cakes on one side for 3-4 minutes, then flip and cook for another 3-4 minutes on other side.
4. Remove cooked cakes from pan and repeat until all cakes have been cooked.

Serve immediately with lemon wedges and a sprinkle of parsley. Crab cakes are fantastic on salads, sandwiches or just on a bed of lettuce. Serve as an appetizer, lunch or dinner entrée. Enjoy!

Gluten Free Crab Cakes

Finally a crab cake recipe that is gluten free, delicious and so easy to make! Excellent on salads, sandwiches or just with a squeeze of lemon. A perfect appetizer to wow your guests, or an easy weeknight dinner for the family.

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Prep Time 50 minutes mins

Cook Time 12 minutes mins

Course Appetizer, Dinner, Lunch

Cuisine American, Seafood

Servings 4

Ingredients

  

1x2x3x

• 12 ounces Lump Crab Meat (see notes)
• 1/4 cup mayonnaise (see notes)
• 1 egg
• 1 tablespoon lemon juice (plus more for serving)
• 1 teaspoon worcestershire sauce (gluten free)
• 1 teaspoon dijon mustard
• 2 teaspoons chopped parsley (see notes)
• 2/3 cup gluten free panko bread crumbs (see notes)
• 2 teaspoons gluten free flour
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon Seasoned Salt
• 2 tablespoons olive oil (for cooking)

Instructions

 

• Add wet ingredients (except for olive oil) to a mixing bowl: mayo, dijon mustard, worcestershire sauce, lemon juice, 1 egg.
• Add seasoning to wet ingredients: Old Bay, Seasoned Salt, parsley). Mix until combined.
• Add panko bread crumbs and flour to the mixture and stir.
• Gently fold in the crab meat.
• Cover and refrigerate for 30 minutes.
• After 30 minutes, remove mixture from refrigerator and form 8 equal sized cakes with the mixture. Set cakes aside on a baking sheet until ready to cook. Cakes should be flat on top and bottom opposed to round to ensure even searing in pan.
• Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat (can use regular skillet if needed).
• Add cakes to skillet. This will need to be done in batches. Cook cakes for 3-4 minutes on one side, then flip. Cook for 3-4 minutes on the other side then remove from pan.
• Repeat above until all cakes have been cooked.
• Serve immediately with lemon wedges and a sprinkle of fresh parsley. Enjoy!

Notes

Lump Crab Meat: Fresh Lump crab meat is preferred, however canned crab meat works just fine. I actually used canned meat for this recipe and was very impressed with how it turned out. 

Mayonnaise: I used regular mayonnaise. You can sub for vegan mayonnaise however it might alter the taste.

Parsley: I used fresh parsley which I chopped. You can sub for dried parsley if needed.

Gluten Free Panko: I used Ian’s Gluten Free Panko Breadcrumbs. I cannot say enough good things about this brand. Ian’s panko is perfect in recipes such as crab cakes, meatballs, meatloaf, etc. However, any gluten free panko bread crumb will do. If using a bread crumb with seasoning you may need to reduce the amount of Old Bay or Seasoned Salt depending on the ingredients in your bread crumbs. 

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Tried this recipe?Let us know how it was!

This delicious crab cake can be served as a tasty gluten free appetizer, on a salad for lunch, or an easy weeknight dinner for the family. Enjoy with a squeeze of lemon or a slather of aioli.