Think crispy crab cakes are off-limits when you’re gluten-free? Not with this recipe.
These gluten-free crab cakes are golden on the outside, tender in the center, and all about the crab—not filler. A quick chill keeps them from falling apart in the pan, and gluten-free breadcrumbs help hold everything together without weighing them down.
They’re easy enough for a weeknight but special enough to serve guests—especially with a spoonful of tartar sauce and a wedge of lemon.
Why You’ll Love this Recipe
Ingredients
TIP
Use a light hand. Gently fold the crab mixture together and avoid overmixing—you want to keep those crab lumps intact, not turn them into paste.
Ingredient Notes
- Lump crab meat – Look for refrigerated lump crab meat (not canned) for the best flavor and texture. It should be sweet, flaky, and packed in water or its own juices. I got mine at Sam’s Club.
- Gluten-free breadcrumbs – Use neutral-flavored gluten-free breadcrumsb—something that blends in without overtaking the crab. You can also use gluten-free panko-style breadcrumbs if you prefer.
- Mayonnaise – Helps bind the cakes. Full-fat is best here. You won’t taste it once it’s cooked, promise.
- Worcestershire sauce – Be sure yours is labeled gluten-free—Lea & Perrins is gluten-free in the U.S.
- Avocado oil – Has a high smoke point and neutral flavor, making it ideal for pan-frying. You can use other neutral, high-heat oils like canola oil or vegetable oil instead.
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
Fridge:
Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to avoid condensation.
Freezer:
Freeze uncooked patties on a parchment-lined tray until solid, then transfer to a freezer-safe bag. Freeze for up to 1 month. Cook directly from frozen, adding 1–2 minutes per side, or thaw overnight in the fridge.
Reheating:
Reheat in a 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
These gluten-free crab cakes are super versatile — they can be dressed up for entertaining or kept simple for a weeknight dinner. Here are a few favorite ways to serve them:
- As an appetizer: Make them smaller (about 1½ oz each) and serve with gluten-free tartar sauce, remoulade, or lemon aioli. Add toothpicks or serve on a platter with a little garnish to dress them up.
As a main dish: Pair full-sized crab cakes with a light salad, roasted vegetables, or gluten-free dinner rolls. They’re especially great with arugula tossed in a lemon vinaigrette or a simple dill slaw. - For brunch or lunch: Top a crab cake with a poached egg and drizzle with hollandaise, or tuck one into a gluten-free bun for an easy sandwich.
- With a sauce bar: Hosting? Set out a few sauce options so guests can customize—tartar sauce, hot honey, sriracha mayo, or a zippy herbed yogurt dip all work well.
More gluten-free seafood recipes to try
Did you make this recipe?
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Gluten-Free Crab Cakes
Ingredients
- ¼ cup mayonnaise
- 1 large egg - beaten
- 1 tablespoon dijon mustard - 15g
- 2 teaspoons fresh lemon juice
- 1 teaspoon 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 chopped fresh parsley - about 9g
- 1 lb lump crab meat
- ½ cup plain gluten-free breadcrumbs - unseasoned
- ¼ cup 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 mayonnaise, 1 beaten egg, 1 tablespoon dijon mustard, 2 teaspoons lemon juice, and 1 teaspoon 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 chopped fresh parsley.
- Gently fold in 1 lb lump crab meat and ½ cup 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 crab cakes, 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 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.
Nutrition
