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Golden gluten free crab cake Recipe with a lemon wedge garnish on a white plate.
Sarah

The Coziest Gluten‑Free Crab Cake Recipe (That Won’t Fall Apart!)

There’s something truly special about gathering around the table for a delicious meal, and these gluten‑free crab cakes are designed to be the star of the show. Forget complicated recipes or disappointing results—walk through every step like a friend in the kitchen so you can create perfectly golden, flavorful crab cakes with confidence.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 crab cakes
Course: Main
Cuisine: American
Calories: 216
Ingredients Method Notes

Ingredients
  

For the Crab Cakes
  • 1 pound fresh lump crab meat, ideally hand‑picked
  • 1 large egg, room temperature
  • 0.25 cup mayonnaise use avocado oil mayo for a lighter taste
  • 1 teaspoon Old Bay seasoning (or Primal Palate New Bae blend)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon coconut aminos
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons almond flour or replace 1 tablespoon with coconut flour if nut free
  • 2 tablespoons ghee, melted for brushing
For Whole30 Cocktail Sauce
  • 0.5 cup compliant ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lemon juice
  • 2 teaspoons coconut aminos
For Whole30 Tartar Sauce
  • 0.5 cup mayonnaise
  • 1.5 tablespoons hot sauce (e.g. Frank’s Red Hot)
  • 2 pickle spears, finely diced pickles
  • 1 teaspoon apple cider vinegar

Method
 

  1. In a large bowl, whisk together the egg, mayonnaise, Old Bay seasoning, lemon juice, coconut aminos, Dijon mustard, and parsley to make the flavorful binder.
  2. Gently fold in the crab meat and almond flour, being careful not to break up the crab pieces too much.
  3. Cover the bowl and chill the mixture in the refrigerator for at least 20 minutes (or overnight, if desired) so the mixture firms up and is easier to shape.
  4. Portion the mixture using a one‑third cup scoop into six patties, pressing gently to form rounds about 1½ inches thick.
  5. Choose one of the cooking methods below to cook the crab cakes.
  6. Baked: Preheat oven to 200 °C (400 °F). Place the crab cakes on a lined baking sheet, brush tops lightly with melted ghee, and bake for 18‑20 minutes until golden and firm.
  7. Pan‑Fried: Heat 1‑2 tablespoons of ghee in a skillet over medium heat. Add crab cakes with space between them. Cook 3‑4 minutes per side until crust is golden and inside is hot.
  8. Air Fryer: Preheat air fryer to 190 °C (375 °F). Lightly brush each crab cake with melted ghee or spray with oil. Arrange in a single layer and cook for 10‑12 minutes, flipping halfway until crispy outside.

Notes

Pro Tips: Use an ice cream scoop or measuring cup for even sizes; avoid overcrowding pan or tray; test seasoning with a small spoonful first; always chill before shaping; serve immediately so crust stays crisp.
Variations: Add cayenne pepper or jalapeño for heat; fold in red bell pepper or chives for color; try smoked paprika and dill sauce for a cozy autumn twist.
Serving Ideas: Crisp green salad, roasted asparagus or sautéed green beans, or baked potato/mashed cauliflower work beautifully.