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A plate of Gluten Free Crab Cake Recipe with a golden, crispy crust and a tender, flaky interior filled with lump crab meat, fresh herbs, and seasonings. The crab cakes are stacked on a white platter, garnished with parsley and lemon wedges for a fresh, zesty touch. A small dish of dipping sauce sits beside the plate, adding extra flavor. The rustic wooden table and soft natural lighting create a warm, inviting presentation.

The Best Gluten Free Crab Cake Recipe

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Deliciously crispy on the outside, tender and flavorful on the inside – these Gluten Free Crab Cake Recipe are packed with sweet lump crab meat and perfectly seasoned for a restaurant-quality dish at home!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 crab cakes
Course: dinner, Main Dish
Cuisine: American, Gluten-Free, Seafood
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes:
  • 1 pound lump crab meat - Fresh preferred; check for shells
  • 1 cup gluten-free breadcrumbs - Almond flour-based recommended
  • ¼ cup mayonnaise - Use full-fat for best binding
  • 1 large egg - Room temperature preferred
  • 2 tablespoons Dijon mustard - Adds flavor and moisture
  • ¼ cup finely chopped fresh parsley - Finely chopped
  • ¼ cup finely diced red bell pepper - Finely diced for color and sweetness
  • ¼ cup finely diced celery - Finely diced for texture
  • 2 tablespoons finely chopped green onions - Both white and green parts
  • 1 teaspoon Old Bay seasoning - Verify it's gluten-free
  • ¼ teaspoon sea salt - Adjust to taste
  • ¼ teaspoon freshly ground black pepper - Freshly ground preferred
  • 2 tablespoons olive oil or avocado oil for pan-frying -For pan-frying
For the Lemon-Herb Aioli:
  • ½ cup mayonnaise - Base for sauce
  • 2 tablespoons fresh lemon juice - From about one lemon
  • 1 clove garlic - Finely minced
  • 1 tablespoon fresh chopped dill - Classic pairing with seafood
  • Salt and pepper to taste - Season conservatively

Equipment

  • Large mixing bowl (For combining ingredients)
  • Baking sheet (For chilling formed crab cakes)
  • Parchment paper (Prevents sticking)
  • Large skillet (For cooking the crab cakes)
  • Wide spatula (For flipping delicate crab cakes)
  • Small bowl (For mixing aioli)
  • Measuring cups and spoons (For accurate measurements)

Method
 

  1. Prepare the Crab Mixture: Drain crab meat and check for shells. In a separate bowl, mix mayonnaise, egg, Dijon, parsley, bell pepper, celery, green onions, Old Bay, salt, and pepper. Gently fold into crab meat, then gradually add gluten-free breadcrumbs until mixture holds together.
    Prepare the Crab Mixture: Drain crab meat and check for shells. In a separate bowl, mix mayonnaise, egg, Dijon, parsley, bell pepper, celery, green onions, Old Bay, salt, and pepper. Gently fold into crab meat, then gradually add gluten-free breadcrumbs until mixture holds together.
  2. Form & Chill the Crab Cakes: Divide mixture into 8 equal portions. Form into patties about 3 inches wide and 1 inch thick. Place on parchment-lined baking sheet and refrigerate for at least 30 minutes.
  3. Cook the Crab Cakes: Heat oil in a large skillet over medium heat. Cook crab cakes in batches for 3-4 minutes per side until golden brown. Transfer to paper towel-lined plate.
  4. Prepare the Aioli: Whisk together mayonnaise, lemon juice, garlic, and dill. Season with salt and pepper to taste.
    Prepare the Aioli: Whisk together mayonnaise, lemon juice, garlic, and dill. Season with salt and pepper to taste.
  5. Serve: Plate crab cakes with a dollop of aioli and lemon wedges.

Nutrition

Calories: 570kcalCarbohydrates: 12gProtein: 28gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gCholesterol: 185mgSodium: 1250mgPotassium: 380mgFiber: 2gSugar: 1gVitamin A: 1200IUVitamin C: 25mgCalcium: 120mgIron: 2mg

Notes

  • For best results, use fresh lump crab meat
  • Don't skip the chilling step - it helps the cakes hold together
  • Handle the crab mixture gently to keep chunks intact

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