Crab cakes were one of those things I always ordered at restaurants. If they were on the menu, I was getting them. After my celiac diagnosis, that stopped being an option since most crab cakes are bound with regular breadcrumbs and sometimes flour.
These gluten-free crab cakes are the version I make at home now, and they’re better than most of what I used to order. They’re all about the crab, not the filler. A little mayo, egg, Dijon, and Old Bay hold everything together, and gluten-free breadcrumbs keep them crispy on the outside without weighing them down.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Lump Crab Meat –Look for refrigerated lump crab meat for the best flavor and texture. It should be sweet, flaky, and packed in water or its own juices. I was able to find reasonably priced gluten-free crab meat at Sam’s Club!
- Gluten-Free Breadcrumbs – Use plain, unseasoned gluten-free breadcrumbs. Panko-style works too if you prefer a lighter texture.
- Mayonnaise –Helps bind the cakes. Full-fat works best. You won’t taste it once they’re cooked.
- Worcestershire Sauce – Make sure yours is labeled gluten-free. Lea & Perrins is gluten-free in the U.S.
- Avocado Oil – High smoke point and neutral flavor, which makes it ideal for pan-frying. Canola or vegetable oil work too.
Always Pick Through Your Crab Meat
Even high-quality lump crab can have small bits of shell or cartilage hiding in it. Before mixing, spread the crab on a plate or cutting board and gently pick through it with your fingers. You’re looking for any hard, white fragments. Take your time here because biting into a piece of shell will ruin an otherwise great crab cake.
How to Make Gluten-Free Crab Cakes
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
You can, but they won’t get as golden or crisp. If baking, brush with oil and bake at 425°F for about 15–18 minutes, flipping halfway through.
Yes, I’ve tested it! Air fry at 370°F/190°C for about 12-14 minutes, until golden brown.
Expert Tips
Storage Instructions
Refrigerate: Store cooked crab cakes in an airtight container for up to 3 days. Let them cool completely before sealing.
Freeze: Freeze uncooked patties on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 1 month. Cook directly from frozen, adding 1-2 minutes per side, or thaw overnight in the fridge.
Reheat: Skillet over medium heat for the best texture. You can also warm them in a 350°F oven for 8-10 minutes. The microwave works in a pinch but the exterior won’t stay crispy.
Serving Suggestions
A dill cabbage coleslaw is probably the most natural pairing here. It’s tangy and crunchy and cuts through the richness of the fried crab cakes. For something heartier, roasted broccoli and potatoes or roasted corn and bacon potato salad both work well as sides. A cucumber tomato avocado salad keeps things light if you’re serving the crab cakes as a main. And if you’re doing a full seafood dinner, gluten-free garlic bread rounds it out.
Gluten-Free Crab Cakes
Ingredients
- ¼ cup (56 g) mayonnaise
- 1 (50 g) large egg - beaten
- 1 tablespoon (15 g) Dijon mustard
- 2 teaspoons (10 g) fresh lemon juice
- 1 teaspoon (6 g) gluten-free Worcestershire sauce - I used Lea & Perrin which is gluten-free in the US
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (8 g) chopped fresh parsley
- 1 lb (453 g) lump crab meat
- ½ cup (54 g) plain gluten-free breadcrumbs - unseasoned
- ¼ cup (54 g) avocado oil - for pan frying
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, whisk together ¼ cup (56 g) mayonnaise, 1 (50 g) large egg, 1 tablespoon (15 g) Dijon mustard, 2 teaspoons (10 g) fresh lemon juice, and 1 teaspoon (6 g) gluten-free Worcestershire sauce until smooth.
- Stir in 1 teaspoon Old Bay seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and 2 tablespoons (8 g) chopped fresh parsley.
- Gently fold in 1 lb (453 g) lump crab meat and ½ cup (54 g) plain gluten-free breadcrumbs, taking care not to break up the pieces of crab too much. Stir until the mixture is combined and holds together.
- Form into 8 balls, about 3 oz each and pat into patties, about 2½–3 inches wide. Place on a parchment-lined tray.
- Refrigerate for 20–30 minutes to allow the crab cakes to firm up.
- Heat ¼ cup (54 g) avocado oil in a large skillet over medium heat. Once hot, add crab cakes in batches and cook for 3–4 minutes per side, or until golden brown.
- Transfer to a wire rack or a paper towel-lined plate to drain. Serve warm with gluten-free tartar sauce.
Notes
- Gluten-Free Note: Always double check that your Worcestershire sauce, breadcrumbs, and seasoning blends are gluten-free. Ingredients and manufacturing practices can change over time.
- Breadcrumbs: Plain, unseasoned gluten-free breadcrumbs work best here.
- Storage: Refrigerate cooked crab cakes in an airtight container for up to 3 days. Freeze uncooked patties on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 1 month. Cook from frozen, adding 1-2 minutes per side.
Nutrition
My son and DIL raved over these gluten-free crabcakes, they said they rivaled the best restaurants they’ve ordered crabcakes in! The only difference is that I made 12 not 8..so they fried up super crispy..just personal preference. But truly delicious!
Thank you for the kind review, Jan! I’m glad you all loved them!