Gluten-Free Crab Cakes Recipe
Crispy on the outside, tender on the inside - these gluten-free crab cakes are packed with fresh flavor and perfect for any occasion.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- 12-inch skillet (cast iron preferred)
- Spatula
- Baking sheet (if baking option used)
Ingredients
- 1 pound fresh lump crab meat drained and picked through
- ½ cup gluten-free panko breadcrumbs
- 1 large egg or flax egg for vegan
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Prepare the Crab Mixture:
- In a large bowl, gently combine crab meat, gluten-free breadcrumbs, egg, mayonnaise, mustard, Old Bay, garlic powder, parsley, lemon juice, salt, and pepper. Be careful not to overmix.
- Form the Patties:
- Divide mixture into 8 equal portions. Gently form into 1-inch thick patties. Place on parchment-lined baking sheet.
- Chill (Important Step):
- Refrigerate patties for at least 30 minutes (up to 4 hours) to help them hold shape.
- Cook the Crab Cakes:
- Pan-Fry Method: Heat oil in skillet over medium heat. Cook 3-4 minutes per side until golden brown.
- Bake Option: Preheat oven to 375°F. Bake for 15 minutes, flipping halfway.
- Serve:
- Garnish with lemon wedges and additional parsley. Serve with remoulade or tartar sauce.
Notes
- For Best Texture: Use fresh crab meat when possible.
- Make Ahead: Can be formed and refrigerated up to 1 day before cooking.
- Freezing Instructions: Freeze uncooked patties between parchment paper for up to 1 month. Thaw in refrigerator before cooking.