Living in Maryland, I just had to create an awesome gluten free crabcake recipe. And this is definitely it! A truly awesome crab cake is great because of the crab, not the filler. Choose high quality crabmeat and a recipe like this one, with very little (though gluten free) filler, but tons of seafood flavor.
A note on crab:
I’m lucky that I never did care for that fake “krab” ubiquitous to California Rolls, so now that I’m gluten free, I don’t have to worry that there is wheat in most all of those “crab sticks” (although I did recently find a gluten-free crab stick product in Wegman’s grocery store, it is quite rare and best to just avoid it all together).
I stick to the good stuff – it’s a good rule, don’t you think?
Whether you pick your own crabs or buy lump, backfin or claw, you’ll want to save the good stuff for these gluten free crabcakes because it’s really all about the crab in this recipe, just as it should be!
Filler is something you shouldn’t notice in a crabcake. Whether you use finely crushed corn tortilla chips (the easiest, and my personal favorite method), make your own gluten free breadcrumbs, or buy brown rice bread crumbs, the resulting crab cake shouldn’t taste like any of them.
I guess that’s why I have never understood why restaurants (or friends and family, for that matter!) seem to have such a hard time with the concept of gluten free crabcakes. To me, this is one of those no-brainer ingredient changes that does not change the final product … unless the original recipe was too heavy on filler to begin with!
So the next time you’re faced with a well-meaning chef or friend who protests that making their “secret” crabcake recipe just wouldn’t be the same if it was gluten free, you may want to suggest that they are using too much filler …. otherwise, why would they have a problem switching such a minor ingredient to gluten-free? Hmmmmmmmm … ; )
Enjoy these crabcakes the way a crabcake was meant to be: good crab with a lot of spice and only a little filler.
(P.S. – If you prefer your crabcakes without any crab – aka vegetarian – I have a fantastic recipe for you in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy)
Gluten Free Crabcake Recipe
Everyone needs a great Gluten Free Crabcake Recipe that tastes like it oughta: like a crabcake! Not like filler, like crab. This crabcake recipe is it! And it's quick and easy. Enjoy!
Ingredients
- 1 ½ pounds lump crabmeat (cleaned)
- 3 large eggs (or egg sub: use just enough vegan mayonnaise like Just Mayo®, Veganaise®, Earth Balance Mindful Mayo OR soy or dairy sour cream to hold crabcake together)
- 1/4 cup minced red onions
- 1/3 cup chopped fresh parsley or Italian parsley
- 2 Tbs. fresh lemon juice
- Old Bay Seasoning, to taste (at least 1 Tbs.)
- 1 tsp. cumin
- ½ tsp. sea salt (optional)
- ½ tsp. cayenne pepper
- ¼ tsp. pepper
- ½ tsp. dried mustard (or 1 tsp. Dijon Mustard) (optional)
- 1 tsp.+/- Tabasco sauce (optional)
- ¾ cup gluten free breadcrumbs or crushed gluten free corn tortilla chips or gluten free corn flakes -- use only enough to hold crabcakes together
- gluten free hamburger buns (optional)
Instructions
Preheat oven to 375 F.
Pick through crab meat to ensure no shells remain. Clean, drain and set aside.
In a medium-size mixing bowl, stir eggs, onion, spices, mustard and Tabasco. Add crab meat and stir gently with a fork. Slowly add gluten free breadcrumbs or crushed tortilla chips or cereal – adding only enough to help the mixture stay together in patties when formed. Refrigerate, covered, until ready to cook.
Prepare a baking sheet by lining with aluminum foil then spraying lightly with cooking oil.
Divide mixture into approximately 8 equal portions and shape each into a patty. Place on the oiled foil, spaced apart from one another by at least 1 inch. Bake in preheated oven for 15 minutes, flip and bake another 5 minutes. Test to ensure the internal temperature is 165 F.
Add bake time if necessary to ensure they are cooked through, then switch the bake setting to broil and monitor for another 3-5 minutes while broiling to lightly brown the tops. To make them extra crispy after cooking, pan fry in a preheated hot pan, lightly coated with high heat cooking oil, flipping after 1-2 minutes; serve immediately.
Remove and serve over salad greens or on a gluten free bun for the ultimate crab cake sandwich!
Notes
This gluten free crabcake recipe works great cooked in an air fryer, too, and only takes about 12 minutes to bake.
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These look good! Can’t wait to try them.
My hubby would like to know if you have a recipe for a “red sauce” to go with these?
Just perfect.
I have used other recipes. The only modification I made was I had to make Old Bay from a internet recipe and reduced by 1/3 for my husband and I. Pan sautéed until crisp,, served with a remoulade..
Hi! IS there a substitute for Old Bay Seasoning? I’m in Canada, and can’t find this mix… Maybe just the basics of what’s in it would do… Thanks!
Hi Melanie, I found this link to a homemade Old Bay seasonings recipe – I hope that helps!
~jules
Making this for my anniversary dinner. I’m newly gluten free, and this looks divine. Thanks for sharing with us!
Oh, Happy Anniversary Tina!!! Enjoy the recipe – crabcakes are supposed to be all about the crab, not the filler, so you’ll love this recipe, I’m sure!
Can you tell me the details of the manufacturer of the gluten free surimi? I am in Florida and have been unable to find it here. Thanks
These are the best crabcakes I have ever tasted, and I consider myself a “crabcake conoisseur”!!
Awesome, Sherrie!!!
Jules, would it be a sin to used canned crabmeat? Living inland, cannot always find fresh seafood or something affordable.
No way, Deborah – you use what you have! Obviously, the better, fresher the crabmeat, the better the results, but there is no reason not to use high quality canned crabmeat if that’s what you have available! This recipe is too good to pass up just because you’re super picky! (pun intended!)
We have a restaurant in our area that has real crab crabcakes on their gluten free menu and they are AMAZING–mostly because there is very little filler and all you can taste is crab. However, I could go broke eating there every time I have a hankering for crab, so I was very excited to see this recipe today! Especially since the doc told me last Friday that dairy is now verboten along with the already axed gluten. Perfect timing, Jules! (I’ll be ordering that cookbook ASAP.)
Jules,
Are you saying that the
“Gluten-free fake “krab” from Wegman’s … a rare find. Stick with the real thing to be safe!”
Is not good …. I am confused by the above statement
Claire
Claire, sorry to cause any confusion. Yes – the gluten-free fake “krab” from Wegman’s is a rare find – I’ve never seen any restaurants use anything but the fake “krab” that contains wheat. To be safe, steer clear of any fake “krab” or anything called “Crab Stick” unless you see the package and can be sure it’s gluten-free.
Hello!
Oh boy – I am now in the middle of NJ jones-ing for some crab ! What’s a girl to do? These look absolutely fabulous:)
I love how you put so much parsley in there. And the addition of mustard is a winner!
miss you and hope you’re enjoying the beach
ps – I LOVED your news video – totally awesome !
Stephanie – I can’t wait until we get together for GF Blogger Reunion II and can make these together — egg-free, too!! : )
So glad you loved the video! Me too! I think it’s so hopeful to see all that yummy food made gluten-free … all in one place. There really is nothing we can’t do!
Any thoughts on how to make them without the egg too?
Derik – thanks for pointing that out! I’ll go back now and add that egg sub. It’s easy in a recipe like this to sub out eggs by using sour cream (soy or dairy) or mayo (egg-free). I like Earth Balance’s new Mindful Mayo as an egg-free option here. You just need something wet to hold the crab together, so even milk could work in a pinch!
Nice! It’s so hard to find seafood that isn’t coated with wheat. Thanks for this!
Colette – I agree! If the seafood is good, it shouldn’t be covered up!
We Southern girls do love our crabcakes, don’t we? These look DEEEVINE, Jules. I like the little bit of red onion.
Must make soon–thanks, dear!
xo,
Shirley
You know it, Shirley!