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–+ servings

Gluten Free Crab Cakes

These gluten free crab cakes are golden, crispy, and packed with sweet crab flavor. A simple yet impressive dish perfect for any occasion.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 pieces
Calories 196 kcal
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Ingredients
  

  • 1 lb Lump Crab Meat (picked over for shells)
  • 1/3 cup Gluten Free Panko Breadcrumbs
  • 1/4 cup Mayonnaise
  • 1 Egg
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 2 tsp Old Bay Seasoning
  • 2 tbsp Fresh Parsley (finely chopped)
  • 2 Green Onions (finely sliced)
  • 1/4 tsp Salt
  • 3 tbsp Butter
  • Lemon Wedges (for serving)

Instructions
 

  • Place the crab meat in a large bowl. Be careful not to break up the lumps too much. Add the gluten free panko breadcrumbs, mayonnaise, egg, dijon mustard, lemon juice, old bay seasoning, parsley, green onions, and salt. Gently fold everything together with a spatula until just combined.
  • Divide the mixture into 6 equal portions. Shape each into a thick patty about 3 inches wide and 1 inch thick. Place them on a parchment-lined plate and refrigerate for at least 30 minutes to firm up.
  • Melt the butter in a large nonstick skillet over medium heat. Once the butter is sizzling, carefully place the crab cakes in the skillet, leaving space between each one.
  • Cook for 4 to 5 minutes per side without pressing down, until a deep golden crust forms on each side and the crab cakes are heated through.
  • Transfer to a plate and serve immediately with lemon wedges and your favorite dipping sauce.

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 5gProtein: 17gFat: 12g
Keyword crab cakes, gluten-free, old bay, seafood
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