Gluten-Free Crab Cakes

[button size=”small” color=”#508273″ link=”#” align=”left”][/button]I found myself completely alone last night (well, if you don’t count the dog).  Of course, it’s that time of the year – Beloved is traveling a lot for business and The Young One is either at work, at a friend’s house or in Texas visiting the paterfamilias.  As usual, I relish this the first few times it happens; I’m not the kind of person who dislikes being alone.  I enjoy the quiet and keep the television off, although sometimes I’ll watch a movie (usually something that makes me cry) or play a video game (Amnesia: The Dark Descent is CREEPY).  After awhile, though, it gets old and I find myself asking Scooter how his day was just to make (obviously one-sided) conversation.

I mostly cook very simple things just for myself – I’ve been known to opine that if I lived alone permanently I’d find myself living off of scrambled eggs and red wine – but sometimes I’ll cook things that are a bit more ambitious, especially if I think it will be good and I won’t mind eating the leftovers for the next 3 days.

Leftovers definitely aren’t a problem with this dish; I found myself going back for seconds, which I rarely ever do.  But then again, I love crab cakes – in fact, I love shellfish of just about any type (the major exception is oysters – blech).  At any rate, I had a 6-ounce can of premium lump crab in the pantry that I’ve been meaning to turn into crab cakes for quite some time, and since I wouldn’t have to share was alone, I figured it was about time I made them.

Oh. My. GAWD.  These crab cakes are just as good as any I’ve ever had – if I have any issue with them, it’s that they need MORE CRAB.  But the texture was wonderful, as was the seasoning, and they came together in a snap.  Served over steamed asparagus with a squeeze of lemon and some homemade mayonnaise mixed with a little sriracha, I was in dinner heaven.  And yes, went back for seconds.

These would be marvelous with a good tartar or cocktail sauce, too.

Note:  I used coconut flour and coconut milk in my cakes and fried them in coconut oil (making them Whole30 compliant) but if you don’t care for coconut, sub the coconut flour with 3 tablespoons of potato flour, the coconut milk with heavy cream and cook them in ghee.

Gluten-Free Crab Cakes
Gluten-Free Crab Cakes
Gluten-Free Crab Cakes
Serves: 3
  • 1/4 cup celery, finely diced
  • 1/4 cup onion, finely diced
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise, preferably homemade
  • 2 tablespoons coconut milk
  • 6 ounces lump crab meat
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons dill pickle, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons coconut flour
  • 1/2 teaspoon kosher salt
  • few grinds black pepper
  • 2 tablespoons coconut oil
  1. Gently combine all of the ingredients except the coconut oil in a medium mixing bowl. Carefully shape into three patties; cover with plastic wrap and refrigerate for 30 minutes.
  2. Heat the coconut oil in a large, heavy skillet over medium-high heat. Fry the crab cakes until golden brown, about 4 minutes per side.
  3. Serve with fresh lemon and tartar or cocktail sauce.
  4. Nutrition (per serving): 293 calories, 22.8g total fat, 128.3mg cholesterol, 948.4mg sodium, 255.1mg potassium, 8.1g carbohydrates, 4g fiber, 1.9g sugar, 14.5g protein


32 thoughts on “Gluten-Free Crab Cakes”

  1. You’ve gone and done it again! I have been wanting to find the perfect crab cake recipe since it seems most recipes I’ve found are heavy on the breading part and not so heavy on the crab part – both hubby and I like more hearty on the crab. This recipe? Sounds heavenly! 🙂

  2. Yum! This looks delicious! I’m interested to try adding the coconut flair to this recipe. Thanks for sharing!! (By the way- I too have found myself asking my dog how his day was 🙂

  3. The recipe looks delicious but reminds me of last night when Sprite was afraid to take a bath because there may be crabs in the tub. (Her latest manifested fear.) Maybe I’ll pick some of them out tonight if they show up for bathtime..

  4. Can not wait to make this! Would you consider making a recommendation on a brand or brands that you prefer for lump crab meat. I am hesitant to just pick up a can. Thanks.

  5. I’ve made these 3 times so far, and they’ve been amazing each time. The first time, i fried them as instructed, but i found it was easier to bake them in my toaster oven for 30min, flipping part way through. The words “Gluten-Free” made my boyfriend nervous, but even he agrees these are really good, and will steal one the second my back is turned.

  6. I made these tonight except I had a 16 oz, not 6 oz can of lump crab. So I added 1 extra egg, some GF bread crumbs (3 tbsp) and about 1 tbsp extra mayo and they were great. I thought they were highly seasoned with the extra crab so can’t imagine how they would be with just 6 oz of crab, but as modified they turned out to be fantastic!

  7. Have you ever frozen these?…they sound so delicious that I thought I could make them smaller and freeze them for a Christmas Eve cocktail party!

    1. Mary Ann, I have not tried to freeze them, but I don’t see why you couldn’t. I’d freeze them before frying, but do so carefully because they tend to be fragile before they’re cooked. Line a cookie sheet or tray with waxed paper and lay them on that, then cover them with more waxed paper – you could probably do layers of them this way.

      1. Thanks for your speedy reply…Yesterday we made 50 arancini and froze them after frying as we always do!! I think I’ll try a small batch freezing as you suggest, My husband love crab cakes and is looking forward to making and eating!!!

  8. Wow! Super, super good. I just made these tonight and have completely satisfied my… need for crab cakes! Hubby who is a gluten eater said they were awesome too. Thank you for posting. However, now he says I’ve set the bar really high for future crab cakes.

  9. Thank you for such a fabulous complete recipe! I purchased fresh lump crab meat and followed your instruction…until the dill pickle…in a hot patty? Are you crazy? Pickle is for cold salad, don’t you know better? I also added some gluten free cracker crumb to roll it in…Why? Because I know best of course. It was a such a great experience I called the fish monger to thank him for selling me such great crab meat. Then I remade the recipe again…and followed your GENIUS instructions with reservation and added the pickle. I am so glad I did! I realized then, it wasn’t the great fresh crab, but YOUR RECIPE! The second time, YOUR WAY was even better than the first, which was hard to top. This recipe puts me in line to be a chef at any restaurant smart enough to serve crab cakes. (Oh, I did use grape seed oil and brown rice flour.) And…now I actually will add a tad more pickle, yes, pickle in a hot patty. Who’d of thunk I would ever have done that? Thanks for the opportunity to grown, culinary-ly. Really appreciate the recipe! You ROCK!

  10. Oops, wait, I used butter to cook them in. Not grape seed oil. Was so wrapped up in the pickle experience I forgot the BUTTA. 😉

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