Gluten-Free Crab Cakes
Every September for the past 8 years I have gone to Baltimore to attend the Natural Products East show. This is where I find out what’s new in the natural food and supplements industry. And, it is where every year for the past 8 years I have enjoyed gluten free Maryland crab cakes!
Alas, this year there is no show, so no trip to Baltimore, so no crab cakes. So, I just had to make some myself!
For lovely crab cakes you want to use lump crab meat, preferably that has been hand picked which means the bits of shells have been picked out by hand. But you still want to give the crab another once over to be certain. You also want to use as little filler as possible. I like to use Kinnikinnick Gluten Free Panko Breadcrumbs as my filler, it helps bind without distracting from the flavor.
To bake or fry? That is the question. I made them both ways. Pictured in the photos are the baked variety. Perfectly crispy and delicious and oil didn’t spatter on my stove – that’s another plus. For the fried version I used a combo of vegetable oil and butter. They were crispier, cooked up faster, won out but just by a hair, so the choice is yours.
Enter to win a prize package of assorted Kinnikinnick products here!
Gluten-Free Crab Cakes
Ingredients
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon fresh parsley , finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 2 teaspoons fresh lemon juice
- ½ teaspoon Kosher or fine sea salt
- ½ teaspoon pepper
- 2-3 dashes hot sauce (such as Tabasco) – optional
- 1 pound fresh lump crab meat
- 2/3 cup Kinnikinnick gluten free Panko style breadcrumbs
- 2 tablespoons unsalted butter , melted (if baking)
- 2 tablespoons neutral tasting oil (if frying)
- 1 tablespoon unsalted butter (if frying)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, lemon juice, salt, pepper, and hot sauce if using. Stir in the crab meat and breadcrumbs. Using a ½ cup dry measure cup, scoop up the mixture and form into 6 patties, compacting them only as much as needed to hold them together. Place on the prepared baking sheet and refrigerate for at least 30 minutes or up to 24 hours.
If Baking:
- Preheat the oven to 450 degrees. Brush the crab cakes with melted butter and bake for 13-16 minutes or until golden brown. Serve immediately.
If Frying:
- Heat the oil and butter in a large non-stick skillet until the butter has melted and the oil is hot. Fry the crab cakes for 3-5 minutes per side or until golden brown and crispy. Serve immediately.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Great recipe, but next time I will leave out the salt.. Crab is already salty as is Old Bay and Dijon mustard.. otherwise.. awesome .. I baked mine!
Made these for Christmas Eve. I used 4C gf Panko because it is what I use. They were really good! Perfect size and consistency and the crab doesn’t get overwhelmed. I will be making these again for sure. I baked them
I can’t eat crab because of allergy so I have made these using salmon. I buy the whole salmon in the can and then flake it up. They are very good.