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Gluten-Free Crab Cakes

Classic crab cakes made gluten-free! This seemingly fancy appetizer or side dish is actually deceptively easy to make! You can either pan-fry or bake crab cakes depending on your cooking preference.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 Crab Cakes
Calories: 156 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1/4 cup Avocado Oil Mayonnaise
  • 1 Tbsp avocado oil or oil of choice
  • 1 large egg whisked
  • 1 Tbsp Dijon mustard
  • 2 tsp Worcestershire sauce 
  • 1/2 tsp hot sauce or sriracha to taste
  • ½ tsp sea salt to taste
  • ¼ tsp black pepper to taste
  • 1 pound jumbo lump crabmeat picked over for shells
  • 3/4 cup gluten-free bread crumbs*
  • 2 Tbsp fresh parsley finely chopped
  • avocado oil for frying or high-temperature cooking oil of choice
For Serving:
  • Lemon wedges
  • tartar sauce
  • cocktail sauce

Instructions

    Cup of Yum
  1. In a small bowl, whisk together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, sea salt and pepper until the wet ingredients are well-combined.
  2. In a large mixing bowl, stir together the crab meat, panko breadcrumbs and parsley until. Stir in the mayonnaise-egg mixture until everything is well combined. Note: you can also combine all of the ingredients in a food processor if you'd like. 
  3. Form 8 patties out of the crab mixture. 
  4. Add a generous amount of oil (about 3 tablespoons) to a large skillet and heat over medium heat to medium-high heat. Allow the skillet to heat up for a few minutes until it is sizzling hot but not smoking. Carefully place the crab cakes on the hot skillet and pan fry for 3 to 5 minutes per side, or until crispy. You will likely need to do this in two batches, depending on the size of your skillet.
  5. Transfer the crab cakes to a serving plate and serve with sliced lemons, cocktail sauce, and tartar sauce and garnish with chopped fresh parsley or green onions. Serve crab cakes as an appetizer or alongside your main dish for a delicious side dish. 

Notes

  • *Use regular Panko breadcrumbs if you don't follow a gluten-free diet.
  • Store leftover crab cakes in an airtight container in the refrigerator for up to 5 days.
  • You can reheat crab cakes in the air fryer, oven, skillet, or microwave.

Nutrition Information

Serving 1Crab Cake Calories 156kcal (8%) Carbohydrates 4g (1%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 83mg (28%) Sodium 433mg (18%)

Nutrition Facts

Serving: 8Crab Cakes

Amount Per Serving

Calories 156

% Daily Value*

Serving 1Crab Cake
Calories 156kcal 8%
Carbohydrates 4g 1%
Protein 14g 28%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Cholesterol 83mg 28%
Sodium 433mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.