Easy Gluten-Free Crab Cakes (Dairy-Free)
Moist and flavorful, these easy gluten-free crab cakes are perfect with lemon and tartar sauce, along with a side of crispy french fries, refreshing coleslaw, potato salad or macaroni salad! Totally dairy-free too.
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Delicious Crab Cakes
Very popular in the United States (particularly along the coast where there is a thriving crabbing industry), crab cakes are essentially patties made with crab meat, bread crumbs, mayonnaise, mustard, egg and seasonings.
You’ve probably heard or tried the famous Maryland crab cakes, which are basically made with the good stuff and very little filler.
Flavor packed and moist, crab cakes are a great low-carb main for those who love seafood, and are often enjoyed during the summer months. The whole family will love them!
Why This Recipe Works:
- Simple Ingredients: The main ingredients for making these amazing gluten-free crab cakes are easily accessible at the local grocery store.
- Easy to Make: Preparing the crab cakes is a matter of mixing the ingredients together, before shaping the ingredients into patties and then cooking them until golden brown (there are instructions for cooking in the air fryer, skillet or oven).
- Totally Gluten-Free & Dairy-Free: The best part is that this homemade crab cake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free crab cakes recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Crab Meat: You can use either lump crab meat or jumbo lump crab meat. Fresh crab meat is ideal but canned crab meat will work too.
- Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this crab cake recipe gluten-free. Alternatively, you may also use regular gluten-free breadcrumbs. However, if you are not Celiac or gluten-intolerant, you may use regular panko breadcrumbs instead.
- Mayonnaise: Mayonnaise is one of the key ingredients in crab cakes, so make sure you add it in. If you want to keep this recipe egg-free, you may use vegan mayonnaise instead.
- Egg: The egg is necessary to hold the ingredients together, so make sure to add it in. To keep this recipe egg-free if you are allergic to eggs, you may use acquafaba or an egg-replacer instead.
- Mustard: I used Dijon mustard, but any yellow mustard will work too.
- Worcestershire Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free worcestershire sauce.
- Parsley: I like adding fresh chopped parsley to the crab mixture for color and taste. Alternatively, you may also used chopped green onions or chives instead.
- Seasonings: I used a mix condiments including Old Bay seasoning, ground paprika, granulated garlic (garlic powder), and ground black pepper for flavoring. However, feel free to use whatever other seasonings you prefer (e.g. onion powder, ground cayenne pepper, ground red pepper, chili powder, etc.)
- Olive Oil: I used extra virgin olive oil for cooking the crab cakes, but you may use whichever vegetable oil you prefer (such as canola oil, sunflower oil, avocado oil, etc).
How to Make Gluten-Free Crab Cakes (Step by Step):
1. Roughly Chop Crab Meat:
Roughly chop the crab meat with a knife so that the crab cakes can hold their shape better.
2. Combine all Ingredients Except Oil
In a large mixing bowl, combine crab meat, gluten-free panko breadcrumbs, mayonnaise, egg, Dijon mustard, gluten-free Worcestershire sauce, and parsley.
Add salt, Old Bay seasoning ground paprika, granulated garlic, and ground black pepper.
3. Mix Well
Mix everything very well until you get a homogeneous mixture.
4. Shape Patties
Form the mixture into 6 patties, approximately 3 inches in diameter.
Place the crab patties on a parchment-lined baking sheet and refrigerate for at least 20 minutes to help them hold their shape while cooking.
5. Cook Crab Cakes:
(Method 1) Air Fryer:
Preheat the air fryer to 360°F and line the basket with parchment paper. Place the cakes in the air fryer basket, and air fry the crab cakes for 5 minutes on one side, then turn the patties over and cook for another 5 minutes.
(Method 2) Skillet:
Heat olive oil in a large skillet over medium-high heat. Add crab cakes and cook until golden brown, about 3 to 4 minutes, then flip over and cook the other side until golden brown too.
(Method 3) Oven:
Place the patties on a baking sheet lined with parchment paper. Bake at 360°F for 4-5 minutes, then flip and bake for another 4 minutes.
6. Serve and Enjoy
Serve these homemade crab cakes hot with a squeeze of lemon juice, lemon wedges and tartar sauce.
Dish by Dish Tips/Tricks:
- Crab Meat: Make sure to use good quality crab meat – either lump crab meat or jumbo lump is good. Fresh crab meat is ideal for making the best crab cakes but canned crab meat will work too.
- Storing: To store any leftovers, place the gluten-free crab cakes in an airtight container and store for up to 3 days. Reheat in the microwave, air fryer, skillet or oven before eating.
Side Dishes that Pair Well with Crab Cakes:
- French Fries (Gluten-Free, Vegan)
- Coleslaw (Gluten-Free, Dairy-Free)
- Potato Salad (Gluten-Free, Dairy-Free)
- Macaroni Salad (Gluten-Free, Dairy-Free)
Other Gluten-Free Patties to Enjoy:
- Easy Salmon Patties (Gluten-Free, Dairy-Free)
- Homemade Burgers (Gluten-Free, Dairy-Free)
- Chicken Patties (Gluten-Free, Dairy-Free)
Other Gluten-Free Fish/Seafood to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Crab Cakes (Dairy-Free)
- Total Time: 50 minutes
- Yield: 6 crab cakes 1x
- Diet: Gluten Free
Description
Moist and flavorful, these easy gluten-free crab cakes are perfect with lemon and tartar sauce, along with a side of crispy french fries, refreshing coleslaw, potato salad or macaroni salad! Totally dairy-free too.
Ingredients
- 1 pound lump crab meat
- 1/2 cup gluten-free panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon gluten-free Worcestershire sauce
- 2 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/3 teaspoon ground paprika
- 1/3 teaspoon granulated garlic
- 1/3 teaspoon ground black pepper
- 1/3 teaspoon salt
- 1 tablespoon olive oil (for frying)
Instructions
- Chop Crab Meat: Additionally, roughly chop the crab meat with a knife so that the crab cakes can hold their shape better.
- Combine All Ingredients Except Oil: In a large bowl, combine crab meat, gluten-free panko breadcrumbs, mayonnaise, egg, Dijon mustard, gluten-free Worcestershire sauce, and parsley. Add salt, Old Bay seasoning ground paprika, granulated garlic, and ground black pepper.
- Mix Well: Mix everything very well until you get a homogeneous mixture.
- Shape Patties: Form the mixture into 6 patties, approximately 3 inches in diameter. Place the crab patties on a parchment-lined baking sheet and refrigerate for at least 20 minutes to help them hold their shape while cooking.
- Cook Crab Cakes: (i) Air Fryer: Preheat the air fryer to 360°F and line the basket with parchment paper. Place the cakes in the air fryer basket, and air fry the crab cakes for 5 minutes on one side, then turn the patties over and cook for another 5 minutes. (ii) Skillet: Heat olive oil in a large skillet over medium-high heat. Add crab cakes and cook until golden brown, about 3 to 4 minutes, then flip over and cook the other side until golden brown too. (iii) Oven: Place the patties on a baking sheet lined with parchment paper. Bake at 360°F for 4-5 minutes, then flip and bake for another 4 minutes.
- Serve and Enjoy! Serve the crab cakes hot with lemon wedges and tartar sauce.
Notes
Crab Meat: You can use either lump crab meat or jumbo lump. Fresh is ideal but canned crab meat will work too.
Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, you may use regular panko breadcrumbs instead.
Mayonnaise: Mayonnaise is one of the key ingredients in crab cakes, so make sure you add it in. If you want to keep this recipe egg-free, you may use vegan mayonnaise instead.
Egg: The egg is necessary to hold the ingredients together, so make sure to add it in. To keep this recipe egg-free if you are allergic to eggs, you may use acquafaba or an egg-replacer instead.
Mustard: I used Dijon mustard, but any type of mustard will work too.
Worcestershire Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free worcestershire sauce.
Seasonings: I used a mix condiments including Old Bay seasoning, ground paprika, granulated garlic, and ground black pepper for flavoring. However, feel free to use whatever other seasonings you prefer (e.g. onion powder, ground cayenne pepper, chili powder, etc.)
Olive Oil: I used extra virgin olive oil for cooking the crab cakes, but you may use whichever vegetable oil you prefer (such as canola oil, sunflower oil, avocado oil, etc).
Storing: To store any leftovers, place the gluten-free crab cakes in an airtight container and store for up to 3 days. Reheat in the microwave, air fryer, skillet or oven before eating.
- Prep Time: 10 mins
- Chilling Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
