Gluten-Free Crab Cakes You’ll Crave

There’s something irresistible about the crisp golden crust giving way to a tender, savory crab filling. Classic crab cakes evoke seaside restaurants, coastal vacations, and indulgent dinners — but oftentimes the breading or binders used make them off-limits for those avoiding gluten. That’s where this gluten-free crab cakes recipe steps in: delivering all the flavor and texture without compromising diet preferences.

Over the years, gluten-free seafood versions have gained popularity in coastal and health-conscious kitchens. Instead of traditional breadcrumbs, these cakes use gluten-free binders — like almond flour, potato starch, or gluten-free panko — to hold shape without the gluten risk. The result? A crab cake that sears well, maintains flavor, and pairs beautifully with crisp sides and dressings.

These Maryland-style crab cakes feel elegant enough for dinner parties yet simple enough for weeknight meals. Serve them as appetizers, main dishes, or even entrée sandwiches (on gluten-free buns or lettuce wraps).

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How to Make Crab Cakes

Recipe Details

Yield: 10 crab cakes
Active Time: 15 minutes
Total Time: 20 minutes

Recipe Ingredients

• 4 (6-ounce) cans white-lump crab meat, drained
• 1/2 cup Paleo mayonnaise
• 2 tablespoons dijon mustard
• Juice of 1 lemon
• Zest of 4 lemons
• 1 teaspoon coconut aminos
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch paprika
• 4 teaspoons Old Bay seasoning
• 1/2 teaspoon sea salt
• 1 small bunch flat-leaf parsley, finely chopped
• 3 tablespoons chopped chives
• 1 egg, lightly beaten
• 3 tablespoons coconut flour
• Coconut oil

Recipe Instructions

1. Combine the crab meat in a large bowl with the mayonnaise, mustard, lemon juice and zest, coconut aminos, apple cider vinegar, spices, salt, and herbs. Mix gently with your hands until well combined, taking care not to break up the lumps of crab up too much. Mix in egg and coconut flour. Refrigerate mixture for 30 minutes to an hour so flavors can combine.
2. Just before cooking, preheat oven to 350 degrees and line a baking sheet with parchment paper.
3. Heat a tablespoon of coconut oil in a skillet over medium heat. Form crab batter into fairly compact 1/2-cup patties and when oil is hot, taking turns, carefully place crab cakes in pan and fry until browned, about 3 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 3 minutes.
4. Place on baking sheet and put in oven to cook through, 5 minutes. Serve with lemon on the side.

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Gluten-Free Crab Cakes Nutrition Facts

*Estimated per crab cake (recipe yields 10 crab cakes). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 crab cake
Calories	≈ 110 kcal
Protein	≈ 11 g
Carbs	≈ 2 g
Sugar	≈ 1 g
Fiber	≈ 0 g
Fat	≈ 7 g

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Gluten-Free Crab Cake Variations & Tips

• Binder swap: Use crushed gluten-free crackers or extra almond meal if panko is unavailable.
• Herbs & aromatics: Add a bit of minced shallot, chives, or dill for extra flavor punch.
• Spice level: Incorporate chopped jalapeño, cayenne pepper, or hot sauce to bump heat.
• Bake alternative: For lighter version, bake at 400 °F on a greased sheet for ~12–15 minutes, flipping halfway.
• Make ahead: Form patties and refrigerate (covered) up to 24 hours before cooking.
• Egg-free version: Use flax “egg” (1 tbsp ground flax + 3 tbsp water) if you also avoid eggs, though texture will change slightly.

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Best Gluten-Free Crab Cake Pairings

• Fresh lemon aioli or remoulade (gluten-free) — classic dip that complements crab flavor.
• Arugula salad with citrus vinaigrette — peppery greens and zesty dressing contrast the richness.
• Roasted or steamed asparagus — clean, crisp side vegetable.
• Sweet potato fries or baked fries — offering texture and some sweetness contrast.
• Gluten-free crusty bread or rolls — for crab cake sandwiches (use gently to maintain structure).

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When to Make Crab Cakes

• Seafood dinners or coastal menus — elegant yet approachable main dish.
• Appetizer service or cocktail parties — make smaller cakes for finger food.
• Brunch or luncheon buffets — pairs well with other light fare.
• Summer outdoor dinners — delightful when paired with crisp whites or citrusy sides.
• Special occasion dinners — birthdays, anniversaries, or dinner parties wanting a gourmet touch.

Photo credit: Paul Delmont