Description
These gluten free crab cakes are crispy on the outside, juicy on the inside, and packed with real crab flavor. A simple, satisfying recipe for any occasion.
Ingredients
1 lb lump crab meat (drained, shells removed)
1/2 cup crushed gluten free crackers or breadcrumbs
1/4 cup almond flour
1 egg
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay or seafood seasoning
1 tablespoon chopped parsley (optional)
Salt and pepper to taste
Cooking oil for pan frying
Instructions
1. In a bowl, whisk together egg, mayonnaise, mustard, lemon juice, Old Bay, parsley, salt, and pepper.
2. Gently fold in crab meat, almond flour, and crushed crackers until just combined.
3. Shape into 6–8 patties and chill for at least 30 minutes.
4. For pan frying: heat oil in a skillet over medium heat, cook 3–4 minutes per side until golden brown.
5. For baking: brush with oil, bake at 400°F for 12–15 minutes, flipping halfway through.
6. For air frying: spray cakes and air fry at 375°F for 8–10 minutes, flipping once.
Notes
To make mini crab cakes for appetizers, form smaller patties and reduce cooking time slightly.
You can freeze uncooked patties for later—just cook from frozen and add 3–4 minutes to total time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Frying, Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 185
- Sugar: 0g
- Sodium: 440mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: gluten free crab cakes, crab cakes recipe, gluten free dinner