Gluten-Free Crab Cakes for the Whole Family

Gluten-Free Crab Cakes for the Whole Family

These delightful rounds of gluten-free crab meat were not a dish I learned about when I was very young, but as soon as I tasted them, I wanted to make up for lost time.  Whether I use almond flour or breadcrumbs to make them, these crab cakes seem way more impressive than the effort they take to prepare. The whole family will like them whether they need to eat gluten-free or not.

Gluten-Free Crab Cakes for the Whole Family

Gluten-Free Crab Cakes for the Whole Family

Don’t think that you don’t have the time or the skill to make some yourself.  They are simple to stir together, shape and sauté.  That’s all there is to it.

The hardest part is deciding which seasoning or sauce you want with them.  Since my husband tends towards the less spicy option, I cook these fairly mild and add the zippier seasonings on individual servings.  You could easily mix the optional seasonings in at the beginning, though, if you want.

Don’t wait as long as I did to make crab cakes an easy addition to your gluten-free diet.


Gluten-Free Crab Cakes for the Whole Family

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

Serving Size: 2 pieces


  • 1 Pound Canned Crab, drained and boned (be sure it’s real crab meat — many imitations do contain gluten)
  • 1/4 Cup Green Onion, minced, or up to 1/2 cup
  • 1 Clove Garlic, minced
  • 4 Tablespoons Mayonnaise, homemade or your favorite GF brand
  • 1 Large Egg
  • 1 Teaspoon Dry Mustard
  • 3 Tablespoons Blanched Almond Flour (like Bob’s Red Mill Almond Flour), or GF breadcrumbs (like Schar Gluten-Free Breadcrumbs)
  • 1/3 Cup Oil (like Grapeseed, Peanut or Olive Oil)
  • 1 Teaspoon Salt and Pepper, optional
  • 1 Teaspoon Old Bay Seafood Seasoning, optional
  • 1 Dash Tabasco Sauce, optional


Combine ingredients except for the oil and optional seasonings; mix thoroughly.

Shape into 8 patties.

Heat the oil in a heavy skillet over medium heat.

Sauté the crab cakes until they are lightly browned and cooked through.

Drain on paper towels.

Salt and pepper if desired, or you can season them with Old Bay Seafood Seasoning or a dash of Tabasco Sauce to taste.

Serve with a wedge of lemon, dill sauce or your favorite dipping sauce if you like.



Gluten-Free Crab Cakes are simple to stir together, shape and sauté.

Gluten-Free Crab Cakes are simple to stir together, shape and sauté.



Also here:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday


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  • Hi, Pat! Thanks for popping over to my site to say hi! I love crab cakes and these look really delicious! I love that you made them with blanched almond flour. It’s one of my favorites! Lots of blessings, Kelly

  • This is awesomness for the entire family! :) Good to know that many imitation crab contain gluten! It can be so sneaky! My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here:

    Thanks, Cindy

    • Pat

      August 18, 2012

      Cindy, you are so right that gluten can be really sneaky! That’s why it’s so good to share information with each other. Thanks for the invitation to your linkup party — I linked my Oatmeal Bars with Molasses.

  • Miz Helen

    August 3, 2012

    Hi Pat,
    It is good to see you, hope you are having a great summer. These Crab Cakes look wonderful, I love that everyone can have one, that is important in our family. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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