Gluten-Free Crab Cake Recipe | Dish on Fish
#SeafoodSunday/ Crab

Gluten-Free Crab Cake Recipe

Happy #SeafoodSunday, Seafoodies!

Here at the Dish on Fish, we’re always up for a challenge. So, when we were asked to take the beloved crab cake and make it gluten free, we jumped at the opportunity. Since May is Celiac Awareness Month, it’s the perfect time to re-share our off-the-charts-tasting, gluten-free crab cake recipe, a winner in any Seafoodie’s book whether you regularly eat gluten-free or just occasionally. 

For this recipe we made some super simple swaps. With gluten-free panko being readily available, this comes together in a snap. In crafting our recipe, we replaced the traditional breading with a mix of grated cauliflower and the GF panko, for a lighter crab cake that everyone—including friends and family who have Celiac disease or choose to avoid gluten—can enjoy. But don’t worry, we didn’t skimp on taste! Sautéed onion and garlic, Dijon mustard and Old Bay provide a depth of flavor that complements the crab and lets its sweetness shine through. Put it all together, and you’ve got a golden-brown crab cake suitable for lunch, dinner or even an appetizer (just shape into smaller patties and reduce cooking time accordingly).

These crabby cakes are easy to prepare, delicious and good for you, too! Crab is an excellent source of lean protein, with a boatload of essential nutrients—an alphabet of vitamins (especially A, B complex and D), heart-healthy omega-3s and antioxidants to boot. Like all seafood, crab can benefit you from head to toe, helping keep your brain, heart, bones and muscles healthy and strong, when eaten two to three times per week.

Whether you prefer them with GF tartar sauce or just a squeeze of lemon, you’re going to love these crab cakes! And file this recipe under “K” for kiddos because it’s a great way to introduce the younger set to seafood, too. Enjoy!

Gluten-Free Crab Cakes

gluten-free crab cakes

Servings: 4

Prep time: 10 minutes

Cook time: 20 minutes

Chill time: 30 minutes

Total time: 1 hour


  • 2 tablespoons olive oil, divided
  • ½ cup sweet yellow onion, finely diced
  • 1 clove garlic, minced
  • 1 pound canned lump crabmeat
  • 1½ cups finely grated cauliflower
  • 1 cup gluten-free panko or gluten-free flour of choice (almond, chickpea and premade gluten-free flour mixes work well)
  • 2 eggs, lightly beaten
  • 3 tablespoons light or olive oil mayonnaise
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried parsley
  • Fresh lemon wedges, for garnish
  • Gluten-free tartar sauce, if desired


  1. Heat 1 tablespoon oil in skillet over medium heat. Add onion; sauté until translucent, about 5 to 6 minutes. Add garlic; sauté another minute more. Remove and let cool for a few minutes.
  2. While onion and garlic are cooling, combine crabmeat and next 7 ingredients (through dried parsley) in a medium bowl. Add in cooked onion and garlic. Mix until well-combined; form into 8 patties and put on a baking dish. Cover with wax paper or foil; refrigerate for at least 30 minutes. 
  3. Return pan to medium heat and add remaining 1 tablespoon of olive oil. Cook patties in single layer (in batches if necessary) over medium heat for about 5 to 6 minutes per side, until crab and cauliflower are cooked and patties are browned. Serve with lemon wedges and your favorite gluten-free tartar sauce.

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