gluten-free | dairy-free
These crab cakes are naturally gluten-free and dairy-free—jumbo lump crab bound with mayo, egg, Dijon, Old Bay, and gluten-free breadcrumbs, pan-fried crispy and served with a tangy dairy-free remoulade. Ready in about 25 minutes; serve with remoulade, tartar, or cocktail sauce (or all three).
I have always loved crab cakes. Making them gluten-free was a goal of mine, and I am so excited to share this recipe with you.
Simple ingredients cooked well are the secret to these delectable crab cakes.
Serve with our Remoulade Sauce (see recipe below), Tartar Sauce, or Cocktail Sauce. Better yet, serve them all and let your guests decide which one they like best.
Recipe notes:
- You can make your own breadcrumbs! Break gluten-free bread into small pieces, spread on a baking sheet, and bake in a 350-degree oven until they are toasty but not too browned. Remove from the oven and let cool. Add the bread to a food processor and pulse until fine. Add to storage bags and freeze.
- If you aren’t making your own breadcrumbs, check out Aleia’s, Ian’s, 4C, or Schar. If you buy the plain version, you can always add Italian seasonings or other herbs to it, so you will have more versatility.
Now, go eat something amazing!
Gluten-Free Crab Cakes
Crispy gluten-free crab cakes with lump crab, Old Bay, and GF breadcrumbs (GF/DF)
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The Ingredients
- 1 lb lump crabmeat, jumbo
- 1 egg, large, beaten
- 1/3 cup mayonnaise, best foods or hellman's
- 2 tbsp dijon mustard
- 2 tsp Worcestershire Sauce
- 1 tsp Old Bay Seasoning
- 1 tbsp Sunflower Oil
- 3/4 cup bread crumbs, gluten-free of course! Aleia's, Ian's, Schar, all make good bread crumbs. Use plain, not Italian.
- 2 tbsp Italian parsley, chopped fine
- Kosher salt and ground pepper to taste
- lemom, for garnish
The Process
Mise en Place
- Gather all your ingredients. Pick through the crab and remove any shells you find.
- Measure out the mayo, Dijon, Worcestershire, Old Bay, and bread crumbs. Finely chop the parsley. Beat the egg.
Mix
- In a small bowl, whisk together the mayo, egg, dijon, Old Bay, and Worcestershire.
- In a medium bowl, stir together the crab, bread crumbs and parsley.
- Fold the wet mixture into the crab mixture.
Form and Cook the Cakes
- Form the crab mixture into 12 patties. Heat the sunflower oil in a heavy skillet over medium-high heat. Add the cakes but do not crowd the pan. You will need to cook the crab cakes in two to three batches depending on the size of your pan.
- Cook until golden and crispy on one side, flip and cook until the other side is golden and crispy. Remove from the pan and place on a paper towel to absorb some of the oil. Sprinkle with Kosher salt, and lemon. Cook the next batch of cakes.
Serve
- Serve with remoulade, tartar or cocktail sauce (or all three!).
Video
Nutrition
Calories: 239kcalCarbohydrates: 11gProtein: 17gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 902mgPotassium: 226mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 7mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!
Gluten-Free Dairy-Free Tangy Remoulade Sauce
This gluten-free, dairy-free remoulade gets its depth from two mustards—Dijon and whole-grain—plus capers, tarragon vinegar, and a touch of Sriracha. The briny, tangy seafood sauce that out-performs jarred tartar sauce. Ready in 10 minutes.
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The Ingredients
- 3/4 cup mayonnaise, Best Foods or Hellmen's
- 2 tsp Dijon mustard
- 1 1/2 tsp whole grain mustard
- 1 tsp white wine vinegar
- 1/8 tsp Sriracha Sauce, more if you like heat
- 1/8 tsp tarragon, dried
- 2 tsp capers, rough chopped
- 1 tsp Italian parsley, finely chopped
- 1 scallion, green part only, finely sliced
- Kosher salt and ground pepper to taste
The Process
Mise en Place
- Gather all your ingredients. Chop the capers and place them in a medium-sized mixing bowl. Finely chop the parsley and add to the mixing bowl. Slice the scallion and place the mixing bowl.
Measure, Mix, and Finish
- Measure and mix the rest of the ingredients and add them to the mixing bowl. Add kosher salt and pepper to taste. Cover and place in the refrigerator to allow the flavors to meld, or eat it right away! Store covered in the fridge for up to one week.
Nutrition
Calories: 145kcalCarbohydrates: 1gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 9mgSodium: 173mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!