Gluten-Free Crab Cakes Recipe

Classic gluten-free crab cakes! This beautiful 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



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Whisk the mayonnaise, egg, dijon mustard, Worcestershire sauce, spicy sauce, sea salt, and pepper in a small bowl until thoroughly blended.

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In a large bowl, combine crab, panko, and parsley. Stir in the mayonnaise-egg combination. All ingredients can be processed in a food processor.  Create 8 crab patties. 

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Heat a large skillet over medium-high heat with 3 tablespoons of oil. Let the skillet heat up for a few minutes until sizzling but not smoking. 

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Place the crab cakes carefully on the hot skillet and cook until crispy, 3–5 minutes per side. Depending on skillet size, you may need to do this in two batches.

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

Also See

Zucchini Fritters with Herb-Garlic Aioli Recipe