Gluten-Free Crab Cakes
These Gluten-Free Crab Cakes are light, crisp, and packed with fresh crab flavor, held together naturally with almond flour for a tender, golden-brown finish.
Ingredients
- 12 ounces lump crab meat
- 1 egg
- ¼ cup mayonnaise
- ¼ cup almond flour
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon old bay seasoning
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk together the egg, mayonnaise, lemon juice, Old Bay, and salt until smooth.
- Gently stir in the lump crab meat, almond flour, and chopped parsley. Mix just until combined, don’t over work.
- Divide the mixture into 6–8 portions and shape into patties about ¾-inch thick.
- For easier handling, chill the patties in the fridge for 15–20 minutes before cooking.
- Heat a lightly oiled skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, or until golden brown and cooked through.
- Enjoy warm with lemon wedges, tartar sauce, or a dollop of aioli.
Nutrition
Notes
- Use lump crab for the best texture: It gives you big, meaty bites and holds together better than flakier options.
- Handle gently: Mix and shape the patties with care to avoid breaking up the crab too much.
- Chill before cooking: A short chill helps the cakes firm up and makes flipping easier, especially with delicate mixtures.
- Don’t overcrowd the pan: Cook in batches if needed so the crab cakes sear properly and hold their shape.
- Flavor boost: Add a pinch of garlic powder or a dash of hot sauce to the mix if you like a little kick.
- Customize the herbs: Try adding fresh chives or dill along with the parsley for a flavor twist.
- Serve with simple sides: Pair with a green salad, roasted veggies, or coleslaw for a light, balanced meal.
- Double the batch: These freeze well, make extras and save for a quick dinner down the road.
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