By Wendy Stoltz and Yuliia Stsepeleva / Last Modified On March 15, 2023

If you are a fan of seafood you must try these gluten-free crab cakes. They are so easy to make and perfect for those busy weeknights or for a special appetizer for any occasion. Making your own gluten-free crab cakes ensures there are no nasties. The taste and texture is so much better than storebought.

We love seafood, so if you are a seafood lover, you definitely need to try these recipes. We have another pattie recipe for you using salmon to make these tasty gluten-free salmon cakes don't forget the creamy wasabi dipping sauce! If you are more of a dip appetizer person, then these two recipes are amazing to try. This gluten-free seafood dip or this Jarlesberg cheese dip both go down so well. Or view our list of best gluten-free appetizers!  

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Gluten-free Crab Cakes Recipe

These gluten-free crab cakes are so easy to make and delicious to eat. They're so fresh and bursting with flavor and will be enjoyed by any seafood lover in your household. Even the picky kind. 

These GF patties are made with pantry staples and are really done in a breeze. They make the perfect light dinner, a great appetizer for a party. You'll want some leftovers to make a tasty sandwich for the next day.

You can make them ahead and they also freeze so well. So no need to grab the store-bought ones anymore. This is sure to become a household favorite. So let's get started and don't forget to complete this meal with tartar sauce or lemon wedges, and a side salad or slaw.

Why You’re Going to Love This Gluten-free Crab Cakes

They're so fresh - Making your own GF crab cakes results in fresh patties which have such a great taste and texture. Thanks to the fresh ingredients you have chosen.

No nasties - Making your own gluten-free crab cakes results in you knowing exactly what is in your patties. No nasties and you are assured everything is gluten-free.

Great flavor - The combination of seasoning and condiments brings out the best flavor. You can't help eating more!

Family favorite - These GF crab cakes are sure to become a family favorite. Yes, even for those fussy seafood eaters. Thanks to the crumbs.

Ingredients in Gluten-free Crab Cakes

Crab meat - Crab meat is the star ingredient of the dish. I like to use fresh, local, and sustainably sourced crab meat when possible. 

Egg - The egg binds the ingredients together so the crab cakes don't fall apart.

Mustard - Mustard gives flavor to crab cakes. 

Gluten-Free Panko - For a crispy, crunchy texture we add GF panko crumbs to the outside of the crab cakes.

Parsley - Chopped parsley adds freshness and color to the crab cakes.

Worcestershire sauce - This adds more flavor to the crab cakes, but ensure the Worcestershire sauce brand you choose is gluten-free.

Lemon juice - Use fresh lemon juice. 

Butter - I use unsalted butter as I like to control the amount of salt added.

Greek yogurt - I prefer using Greek yogurt as it is a healthier alternative to mayonnaise.

Salt - Salt enhances the flavor of crab cakes.

Old bay spices - This classic seasoning blend adds a slightly spicy flavor.

Equipment Needed for This Gluten-free Crab Cakes

Baking tray - These non-stick baking sheets are useful, and they come in 3 sizes. I like to use a 9x13 inch. 

Mixing bowls - These Pyrex mixing bowls are useful in the kitchen.

Whisk - I like this stainless-steel whisk.

If you have any questions about making Gluten-free Crab Cakes, please leave a comment and we will get back to you as soon as possible.

How to Make Gluten-free Crab Cakes

1. Mix yogurt, egg, mustard, Worcestershire sauce, melted butter, lemon juice, salt, and spices in a bowl.
2. Whisk all liquid ingredients together.
3. Add panko breadcrumbs, crushed crab meat, and chopped parsley to a bowl.
4. Mix everything thoroughly. TIP: Cover the bowl with cling film and refrigerate for 30 minutes. Preheat the oven to 370F.
5. Cover the baking sheet with parchment. With wet hands, form round cakes 3 inches in diameter and 1 inch thick. Bake for 20 minutes on one side.
6. Flip the cakes to the other side and bake for another 5-7 minutes. Serve the cakes warm or cold.

Tips for Making the Best Gluten-free Crab Cakes

Use good quality crab meat- I like to use lump crab meat as it has chunkier meat. It has a sweeter taste compared to other types of crab meat. But use the crab meat that you prefer.

Make sure to chill the mixture - Before shaping the crab cakes it is a good idea to chill the mixture in the refrigerator for at least 30 minutes. This will help the crab cakes hold their shape. It also stops them from falling apart during cooking.

Stick to the cooking time - Try not to overcook the gluten-free crab cakes. They will come out dry and tough.

Serve warm - I like to serve these GF cakes as soon as they come out of the oven.

Frequently Asked Questions

What Are The Different Types Of Crab Meat?

There are several types of crab meat. The 3 main types used for crab cakes are lump crab meat, claw crab meat, or jumbo lump crab meat. 

What Is The Best Type Of Crab Meat For Crab Cakes?

I like to use lump crab meat as it has chunkier meat. But it comes down to budget and personal taste.

How Do I Store Gluten-free Crab Cakes?

Store the gluten-free crab cakes in a sealed container in the fridge for up to 3 days. I do, however, prefer serving them fresh as they are crispier and crunchier.

Can I Freeze Gluten-free Crab Cakes?

Let the GF crab cakes cool. Wrap each crab cake in a freezer bag. They can be frozen for up to 2-3 months. 

Can You Make This Gluten-free Crab Cakes Ahead of Time?

Yes, you can make the mixture in advance and then shape the crab cakes on the day you make them. The mixture will keep for 24 hours in the fridge. Alternatively, you can shape them and then also keep them in the fridge for 24 hours prior to baking them. Lastly, freeze them shaped and then bake them as needed or bake them and then freeze them once cooled. The choice is yours!

What Substitutions / Replacements Can I Make in These Gluten-free Crab Cakes?

Egg-free - You can try an egg replacer in this recipe. I have not as yet. The egg acts as a binding agent. 

Dairy-free - Use a dairy-free yogurt and dairy-free butter alternative. I also have not tried this. 

Continue to Content

Yield: 3 servings

Gluten-Free Crab Cakes

Print

If you are a fan of seafood, you must try these gluten-free crab cakes. They are easy to make and perfect for busy weeknights or an appetizer for any occasion.

Prep Time 35 minutes

Cook Time 35 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 lb crab meat
• 1 egg
• 1 tsp mustard
• 1 cup gluten-free panko
• 3 tbsp chopped parsley
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tbsp butter
• ½ cup Greek yogurt
• ½ tsp salt
• ½ tsp old bay spices

Instructions

1. Mix yogurt, egg, mustard, Worcestershire sauce, melted butter, lemon juice, salt, and spices in a bowl.
2. Whisk all liquid ingredients together.
3. Add panko breadcrumbs, crushed crab meat, and chopped parsley to a bowl.
4. Mix everything thoroughly. Cover the bowl with cling film and refrigerate for 30 minutes. Preheat the oven to 370F.
5. Cover the baking sheet with parchment. With wet hands, form round cakes 3 inches in diameter and 1 inch thick. Bake for 20 minutes on one side.
6. Flip the cakes to the other side and bake for another 5-7 minutes. Serve the cakes warm or cold.

Notes

• Cover the bowl with cling film and refrigerate the raw mixture for 30 minutes.

Recommended Products

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  NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  OXO Good Grips 11-Inch Balloon Whisk,Black
• 
  WanJaShan Organic Gluten Free Worcestershire Sauce - Seasoning, Dressing, Marinading 10 oz (Pack of 2)
• 
  Kikkoman Panko Slyte Coating Gluten Free, natural, 8 Ounce

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 221mgSodium: 1233mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 33g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.