Gluten-Free Crab Cakes Recipe

Classic gluten-free crab cakes! This fancy appetiser or side dish is surprisingly easy to make! Cook crab cakes by pan-frying or baking.


– 1/4 cup avocado oil mayonnaise – 1 Tbsp avocado oil or oil of choice – 1 large egg whisked – 1 Tbsp Dijon mustard – 2 tsp Worcestershire sauce – 1/2 tsp hot sauce or sriracha to taste – ½ tsp sea salt to taste – ¼ tsp black pepper to taste – 1 pound jumbo lump crabmeat picked over for shell – 3/4 cup gluten-free bread crumbs* – 2 Tbsp fresh parsley finely chopped – Avocado oil for frying or high-temperature cooking oil of choice For Serving: – Lemon wedge – Tartar sauce – Cocktail Sauce


Whisk mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, sea salt, and pepper in a small bowl until combined.

Step 1

In a large bowl, combine crab, panko, and parsley. Add mayonnaise-egg mixture and mix well. All ingredients can be processed in a food processor. 

Step 2

Create 8 crab patties.  Add 3 tablespoons of oil to a large skillet over medium-high heat. Allow the skillet to sizzle but not smoke for a few minutes.

Step 3

Carefully place crab cakes on hot skillet and fry until crispy, 3–5 minutes per side. Two batches may be needed depending on skillet size.

Step 4

Serve crab cakes with lemon slices, cocktail sauce, tartar sauce, and chopped parsley or green onions. A crab cake is a tasty appetiser or side dish. 

Step 5

See Also

See Also

Grilled Salmon Salad with Strawberry Salsa Recipe