Seafood Supper Club: Gluten-Free Crab Cakes Recipe

Happy #SeafoodSunday, Seafoodies!

Crab cakes are a menu favorite, served as the signature entrée at many restaurants and getting snapped up immediately from any catered hors d’oeuvres tray! There’s something about the mix of sweet crab, savory seasonings and a golden-brown crust that’s supremely satisfying. But guess what? Crab cakes also come together in a snap in your own kitchen.  

Our popular Seafood Supper Club recipe lets you try this gourmet treat at home, and we’ll walk you through it, step by step. Trust us, it’s easy-peasy and requires only about a half-hour of hands-on time. Best of all, these crab cakes are gluten-free, so your friends and family who have celiac disease or avoid gluten can enjoy, as well!

We start with succulent lump crabmeat, tossed with sautéed onion and garlic. In place of traditional breading, we use some grated cauliflower (fresh, pre-riced cauliflower can be a time-saver here) and gluten-free panko or flour. Eggs and light mayo—naturally gluten-free—act as a binder while Old Bay and Dijon mustard provide that traditional bite you crave. After firming up in the fridge, these crabby cakes are ready for a quick sauté, a squeeze of lemon and immediate consumption. Perfection!

We love cooking with crab! In addition to being delicious, it’s a low-calorie protein that’s a great source of vitamins A and D, B complex vitamins, antioxidants and omega-3s. And like all seafood, it can benefit heart and brain health when eaten two to three times per week.

These crunchy crab cakes are versatile, too. The recipe gives you four entrée-sized portions but can be divided into smaller, app-sized patties for entertaining—just reduce the cooking time accordingly. And keep this recipe in mind when you’re introducing your kiddos to seafood. Mild-tasting crab makes a great “starter fish” to help get your little Seafoodies on board!

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