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Gluten-Free Crab Cakes

  • Total Time: 60 minutes
  • Yield: 4 servings 1x


  • 2 tablespoons olive oil, divided
  • ½ cup sweet yellow onion, finely diced
  • 1 clove garlic, minced
  • 1 pound 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 crabmeat and cauliflower are cooked and patties are browned. Serve with lemon wedges and your favorite gluten-free tartar sauce. 
  • Author: Dish on Fish
  • Prep Time: 10
  • Cook Time: 20
  • Category: Crab
  • Diet: Gluten Free

Keywords: Crab, Crab Recipes, Gluten Free Recipes, Gluten Free, Gluten Free Seafood