Gluten-Free Crab Cakes

Yield: 8 servings
Calories: 178
Theme: Lunch
Rating:  This recipe has not been rated

These gluten-free crab cakes are a great option for the whole family. Enjoy them for dinner or as a light lunch.


  • 8 oz fresh crabmeat, shredded
  • 5 oz gluten-free bread crumbs
  • 1 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 medium red onion, diced
  • 1 clove garlic, diced
  • 1 whole large egg
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh coriander, chopped
  • 1 tsp seasoning of your choice
  • dash of gluten-free Worcestershire sauce
  • 3 tbsp canola oil, for frying
  • wedges of fresh lemon
  • salt and pepper to taste


1. Set a medium pan on low heat, add 1 tbsp canola oil, and sweat the onions and the garlic. Set aside to cool.


2. In a large bowl, mix the remaining ingredients and then add the onions and garlic mixture.


3. Adjust seasonings.


4. Shape mixture into 2-inch medium crab cake size, cover, and place in the fridge to cool for about 10 minutes. Do not over handle the mixture.


5. Add the remaining canola oil in a large pan. On medium heat, fry the crab cakes for two minutes on both sides, or until golden brown.


6. Serve with a mixed salad or diced watermelon.


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