Our gluten free crab cake recipe is the best around! Made with lump crab meat, chopped celery, and gluten-free bread crumbs, this recipe is simple to make and makes a great lunch, appetizer, or dinner meal. Dairy-Free.
Quick and easy to pan fry, you can have a batch of restaurant-style crab cakes on the table any day of the week! We walk you step by step on how to mix together these crab cakes with less than 10 ingredients that your family and friends will rave over. Serve with tartar sauce, freshly squeezed lemon or drizzled with any crab cake sauce (we share our favorites below!).
For more savory gluten-free dishes, you have to check out our Gluten Free Meatballs, Gluten Free Corn Casserole, Gluten Free Chicken Pot Pie and Gluten Free Chicken Casserole. All family approved recipes that are delicious and nutritious!
Table of Contents
What crab meat to use for crab cakes?
Of course, the most important ingredient for crab cakes is…crab. There are several options for crab when making these cakes homemade.
Lump crab meat is our top recommendation and our go-to every time. It is going to give the cakes bits of crab in each bite. While more expensive than other options, the superior flavor and presentation make it well worth it.
For a more affordable option, claw crab meat can be used in place of the lump crab or mixed half and half.
Lump crab meat, as it, is also going to be celiac-safe. If opting for shelf stable canned crab or imitation crab, be aware these varieties often contain gluten additives. Read the labels of each product before purchasing.
Ready to get started on this lump crab cake recipe? Gather the equipment and ingredients then follow the directions below!
Ingredients
- (2) 4.25 ounce cans lump crab, drained
- 3/4 cup gluten-free panko breadcrumbs
- 1/3 cup mayo ✅
- 1/4 cup minced celery
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoon dijon mustard ✅
- 1 teaspoon seasoning salt ✅
- 2-3 tablespoons olive oil
How To Make Crab Cakes
Mix ingredients together
In a medium-sized mixing bowl, combine the mayo, celery, egg, parsley, Dijon mustard, and seasoning salt.
Add the crabmeat and panko
Stir in the crabmeat and the panko. Refrigerate for 1 hour or overnight.
Make the crab cakes
Use a cookie scoop to portion each crab cake. Firmly form into a ball then flatten into a thick patty. Place onto the lined cookie sheet and repeat.
Heat the oil
In a large skillet heat the olive oil until it glistens. Place the crab cakes into the pan with the hot oil. Cook for 3-4 minutes on each side or until the bottom is golden brown. Serve hot.
Enjoy!
What To Serve With Crab Cakes
If aiming to keep things simple at home, we serve our crab cakes with tartar sauce or lemon wedges. For special occasions or when we have extra time on our hands, we drizzle with a gluten-free sauce.
With so many sauces with exceptional flavor, we narrowed it down by providing a list of the top favorites:
- Smoky Onion Remoulade Recipe
- Sauce Recipe for Crab Cakes
- Top 5 Easy Homemade Crab Cake Sauces
- Curry Mayonnaise
For additional dishes to serve with crab cakes, Creamy & Colorful Coleslaw, Gluten Free Macaroni Salad, Canned Corn Salad, and Brussels Sprouts are all tasty options or take a look at our collection of 50+ Side Dish Ideas. You’ll have to let us know how you end up serving your crab cakes!
Frequently Asked Questions
Refrigerating the crabmeat for at least an hour or overnight is key for keeping the cakes together as this helps the ingredients to bind together. Also, if made with claw crab meat, the meat is juicier requiring additional binding to keep the cakes together.
This recipe can easily be frozen by letting each cake cool completely then wrapping in plastic wrap before labeling and placing in the freezer for up to 3 months.
If frozen, allow to thaw in the fridge overnight then pan fry until hot. If stored in the fridge, simply add to a hot skillet and reheat until warm.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- When making the crab cakes, form each patty roughly the same size to help the cakes cook evenly.
- Test the heat of the oil by dropping a piece of Panko into the oil. If it sizzles the oil is hot enough to add the cakes.
- Wrap each cake individually with plastic wrap before freezing to prevent freezer burn then place all the cakes into a Ziploc bag.
More Seafood Recipes
- Cajun Shrimp and Rice Foil Packs
- Salmon Patties in Air Fryer
- Canned Salmon Pasta Recipe
- Mexican Ceviche Recipe
- Air Fry Shrimp
- Air Fryer Coconut Shrimp
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Crab Cake Recipe
Equipment
- size 24 cookie scoop
- baking sheet lined with parchment paper
Ingredients
- (2) 4.25 ounce cans lump crab, drained ✅
- 3/4 cup gluten-free panko breadcrumbs
- 1/3 cup mayo ✅
- 1/4 cup minced celery
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoon dijon mustard ✅
- 1 teaspoon seasoning salt ✅
- 2-3 tablespoons olive oil
Instructions
- Mix ingredients together. In a medium-sized mixing bowl, combine the mayo, celery, egg, parsley, dijon mustard, and seasoning salt.1/3 cup mayo, 1/4 cup minced celery, 1 large egg, 2 tablespoons fresh parsley, chopped, 1 1/2 teaspoon dijon mustard, 1 teaspoon seasoning salt
- Add the crabmeat and panko. Stir in the crabmeat and the panko. Refrigerate for 1 hour or overnight.(2) 4.25 ounce cans lump crab, drained, 3/4 cup gluten-free panko breadcrumbs
- Make the crab cakes. Use a cookie scoop to portion each crab cake. Firmly form into a ball then flatten into a thick patty. Place onto the lined cookie sheet and repeat.
- ⭐️Heat the oil. In a large skillet heat the olive oil until it glistens. Place the crab cakes into the pan with the hot oil. Cook for 3-4 minutes on each side or until the bottom is golden brown. Serve hot.2-3 tablespoons olive oil
Notes
- This recipe can easily be frozen by letting each cake cool completely then wrapping in plastic wrap before labeling and placing in the freezer for up to 3 months.
- If frozen, allow to thaw in the fridge overnight then pan fry until hot. If storing in the fridge, simply add to a hot skillet and reheat until warm.
- Refrigerating the crabmeat for at least an hour or overnight is key for keeping the cakes together as this helps the ingredients to bind together. Also, if making with claw crab meat, the meat is juicier requiring additional binding to keep the cakes together.
Crab Cake Sauces
- Smoky Onion Remoulade Recipe
- Sauce Recipe for Crab Cakes
- Top 5 Easy Homemade Crab Cake Sauces
- Curry Mayonnaise
Nutrition
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Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
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