Description
Golden-crisp on the outside and tender, briny, and herby on the inside, these Gluten‑Free Crab Cakes deliver seaside flavor without any gluten—perfect for weeknight meals or elegant entertaining.
Ingredients
- 1 lb lump crab meat
- ½ cup gluten‑free breadcrumbs
- 2 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 egg
- 2 Tbsp chopped fresh parsley
- 2 Tbsp sliced green onion
- 1 tsp Worcestershire sauce (gluten‑free)
- Zest and juice of ½ lemon
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil or neutral oil, for frying
Instructions
- In a large bowl, gently fold together crab meat, breadcrumbs, mayonnaise, Dijon, egg, parsley, green onion, Worcestershire, lemon zest and juice, Old Bay, salt, and pepper—being careful to keep the crab lumps intact.
- Shape mixture into 8 patties (~⅓ cup each) and place on a parchment-lined tray; chill in the fridge for at least 30 minutes to help them hold their shape.
- Heat a skillet over medium heat and add enough oil to coat the bottom.
- Once hot, carefully add crab cakes and cook for 3–4 minutes per side, until deep golden and crispy.
- Transfer to a paper towel–lined plate to drain excess oil, then let rest 1–2 minutes before serving for optimal crispness.
Notes
- Serve with lemon wedges, tartar sauce, remoulade, or a sprinkle of fresh parsley.
- Excellent alongside salads, roasted asparagus, cucumber‑tomato salad, coleslaw, or oven‑roasted potatoes.
- Make mini sliders, lettuce‑cup appetizers, or stacked crab cake salads for creative presentation.
- Chill before cooking to prevent spreading and ensure a crispy crust.
- Store cooled crab cakes in an airtight container with parchment between layers for up to 3 days in the fridge.
- Freeze individual cooked cakes on a tray before bagging—lasts up to 2 months; thaw overnight before reheating.
- Reheat in a 350 °F oven for 10–12 minutes (flip halfway) or in a skillet over medium‑low heat to preserve crunch.
- Canned crab meat works in a pinch—drain and gently press out excess liquid first.
- Substitute gluten‑free Panko or finely crushed GF crackers for breadcrumbs for extra crunch.
- To bake instead of fry: place patties on a parchment-lined sheet, mist with oil, and bake at 400 °F for 12–15 minutes, flipping halfway through.
