Gluten Free Crab Cakes | with Sauce Recipes

These gluten-free crab cakes are a healthier version of the classic Maryland favorite. Features 3 dipping sauces, & oven, or air fryer cooking options!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 45

Servings crab cakes

Calories 224kcal

Author Mary Smith

Ingredients

1 lb fresh lump crab meat look for hand-picked at your seafood counter/refrigerator section.
1 large egg
¼ cup mayo I like Sir Kensington's avocado oil mayo
1 tsp Primal Palate New Bae Seasoning or Old Bay seasoning
1 tbsp lemon juice
1 tbsp coconut aminos
1 tbsp dijon mustard
2 tbsp chopped fresh parsley
3 tbsp almond flour can sub 1 tbsp coconut flour for nut free
2 tbsp ghee melted

Whole30 Cocktail Sauce

½ cup compliant Ketchup
1 tbsp prepared horseradish
1 tsp lemon juice
2 tsp coconut aminos

Whole30 Tartar Sauce

½ cup mayo
1.5 tbsp hot sauce I like Frank's Red Hot
2 pickle spears diced fine
1 tsp apple cider vinegar

Instructions

Whisk egg, mayo, seasoning, lemon juice, coconut aminos, dijon mustard, and parsley in a large bowl. Add crab meat and almond flour and use a spatula to gently fold the mixture together. You want to be careful not to break the crab pieces apart.
Chill the mixture in the fridge for minimum 20 minutes (up to overnight) - this will ensure it stays together when you form the cakes!
A few minutes before you are ready to bake the crab cakes, preheat the oven to broiling. Line a baking sheet with foil for easy clean up. Brush 1/2 of the melted ghee onto the baking sheet.
Use a 1/3 measuring cup to scoop the mixture into 6 cakes and place on the baking sheet. Use your hands to shape them/gently press down and secure any loose pieces of crab. Mine were about 1.5 inches thick and 3.5 inches wide. Brush the top of each one with the remaining melted ghee.
Broil for 9-11 minutes, until the tops are golden brown and the sides are crispy. Serve with a wedge of lemon and Whole30 cocktail sauce, if desired. Enjoy!

Whole30 Cocktail Sauce

Mix all ingredients together in a small bowl. Serve with the crab cakes. Store in the fridge for up to 4 days.

Homemade Tartar Sauce

Mix ingredients together in a small bowl. Can be made up to 24 hours ahead of time and stored in the fridge for up to 3 days.

Notes

I recommend using fresh, jumbo lump crab meat for best results!

For nut free, you can substitute regular flour (not gluten free), or 1/3 the amount of coconut flour.

It's important to not over-mix your batter. You want the lump crab to remain intact so you get those delicious juicy chunks in every bite!

The crab mixture is best to work with when chilled. It forms the best patties. Chill the mixture for at least 20 minutes, or overnight for best results.

To make these for an appetizer, spoon the mixture out to form 12 smaller crab cakes. These will take less time - keep an eye on them until the tops are browned and crispy.

To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost the crab cakes in the refrigerator overnight before cooking.

Nutrition