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Gluten Free Crab Cakes
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Gluten Free Crab Cakes

Crab Cakes are a funny dish because they are so delicious but you only find yourself eating them at very specific occasions. For me, I find that I typically eat them when I am traveling to the East coast and/ or happen to be at a great seafood restaurant somewhere which this makes no sense- Crab Cakes are easy to make! Using this recipe, I now have the confidence to make them for any occasion. I bet you'll feel the same way too!
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 200kcal
Author: Justin Coit


  • 8 oz fresh lump crab meat
  • 1 tbsp garlic minced
  • ¼ cup parsley chopped
  • 1 egg
  • 1 tbsp veganaise can also you regular mayonnaise
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper
  • ½ cup all purpose flour (gluten free) any flour of your choice can be substituted
  • 1 tbsp butter for cooking
  • 1 tbsp grapeseed oil for cooking


  • In a medium mixing bowl, lightly beat the egg with a fork then add in crab meat, garlic, parsley, egg, veganaise/mayo, mustard, salt, thyme, cayenne pepper and flour. Mix well.
  • Cover the bowl and refrigerate for 1 hour.
  • Bring a large skillet to medium heat and add in butter and grapeseed oil. 
  • Spoon in crab mixture to make cakes approx 2-3 inches in diameter. The mixture will make approx. 5 crab cakes. Cook on each side for approx. 4 minutes, until golden brown and crispy on the outside.


Calories: 200kcal | Carbohydrates: 12g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 870mg | Potassium: 151mg | Fiber: 1g | Vitamin A: 570IU | Vitamin C: 9.6mg | Calcium: 51mg | Iron: 1.5mg