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 any day of the week. Dairy-Free.
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
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.
Gluten-Free Guide: 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.