{"id":31086,"date":"2023-02-05T12:55:25","date_gmt":"2023-02-05T17:55:25","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31086"},"modified":"2025-11-01T06:42:22","modified_gmt":"2025-11-01T10:42:22","slug":"gluten-free-crab-cakes","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-crab-cakes\/","title":{"rendered":"Gluten Free Crab Cakes"},"content":{"rendered":"

Gluten Free Crab Cakes with Horseradish Sauce is an elegant meal, great for all - whether they're following a gluten-free diet or not! <\/p>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on February 6, 2015. It was transferred over to this blog - existing comments and all - on 9\/20\/2021. It was most recently updated on 1\/26\/2023.<\/i><\/p>\n

\"2 <\/p>\n

I've been so busy with costuming stuff, it's been a while since I posted a recipe... and even longer since I've posted something gluten-free. Well, let's fix that \ud83d\ude42<\/p>\n

These Gluten-Free Crab Cakes are everything you could want in a crab cake - flavourful, colourful, very quick and easy to make. <\/p>\n

The ingredients come together quickly, and cooking takes almost no time at all!<\/p>\n

The result is a meal that is suitable as a quick and relatively healthy weeknight meal... but also elegant and impressive for entertaining, or to serve on a special occasion.<\/p><\/div>\n

IMHO, these are the best crab cakes I\u2019ve ever had, partially because they have very little filler involved. <\/p>\n

To me, a good crab cake is basically good quality crab meat that\u2019s only barely held together with filler\/binder ingredients, with enough flavour to accent the crab, without overshadowing it.<\/p>\n

I have a hard time finding any that fit that bill, AND are gluten free, so homemade crab cakes are the way to go, IMHO.<\/p>\n

They\u2019re even relatively low carb for a main dish. Serve em up with some asparagus or broccoli, and you can fit multiple dietary needs!<\/p>\n

With Valentine's Day coming up, this is a great recipe to have in your arsenal, for your gluten-free sweetie!<\/p><\/div>\n

\"2<\/p>\n

\n

Ingredients<\/h2>\n

This recipe uses relatively simple ingredients, that you should be able to find at pretty much any larger grocery store.<\/p>\n

I have a few notes on some of them, though:<\/p>\n

Real Crab Meat<\/h4>\n

As the main ingredient, the kind of crab meat you use will definitely impact the final product!<\/p>\n

For best results, you\u2019ll want to use the freshest crab meat possible, if fresh crab meat is an option. <\/p>\n

Fresh lump crab meat is generally your best option, beyond shelling your own crabs. <\/p>\n

Fresh sweet crab meat isn\u2019t super necessary, though - you can make fantastic crab cakes with higher end packaged jumbo lump crab meat, frozen or not.<\/p>\n

If you\u2019re not using fresh crab, just aim for good quality crab meat - You can usually find it frozen or in premium cans at the seafood counter of your grocery store. <\/p>\n

The cans sold at the seafood counter are the best option, when it comes to canned meat. <\/p>\n

Lump meat is the best option, if it\u2019s available and in the budget, but there are usually other more affordable options as well - claw crab meat is a good option as well, just chop it up a bit.<\/p>\n

Note: This recipe was developed using good quality crab meat, and it really isn\u2019t suitable for imitation crab meat... which isn\u2019t always gluten free in the first place!<\/i><\/div>\n

\n

Rice Flour<\/h4>\n

While almond flour and gluten-free breadcrumbs were considered, I decided to use a bit of White Rice Flour<\/a> as the binder - no xanthan gum.<\/p>\n

In general, I try to avoid using gluten-free bread crumbs as much as possible - they\u2019re ridiculously expensive.<\/p>\n

Their flavor and performance vary so wildly between brands, it\u2019s hard to ensure a consistent result. <\/p>\n

Rice flour is cheap, relatively easy to come by, and - when used properly - makes for an extra crispy crab cake with a nice texture inside.<\/p>\n

.. Just don\u2019t skip chilling the crab cake mixture, or you could end up with slightly grainy crab cakes! Give it the time for the liquid to soften the flour.<\/i><\/div>\n

\n

Cooking Oil<\/h4>\n

I recommend using vegetable oil or canola oil for frying your gluten-free crab cakes, as they\u2019re neutral in flavour and have a high smoke point.<\/p>\n

Olive oil does not have a high smoke point, so if you decide to use it (I\u2019ll be honest, I do sometimes!), just keep an eye on it that it doesn\u2019t get too hot.<\/p>\n

Mayonnaise<\/h4>\n

You can use whatever mayonnaise or aioli you like - Try my Homemade Mayonnaise Recipe<\/a>!<\/div>\n

\n

Fresno Chili<\/h4>\n

I originally developed this recipe using a Fresno Chili Pepper, both for colour and flavour. Since moving, they\u2019ve been hard to come by.<\/p>\n

So, if you\u2019re unable to find them, try half of a jalapeno pepper (finely chopped) if you want heat. <\/p>\n

Alternatively, using a very small piece of a red bell pepper is a great option to get that bit of red pepper flavour and colour in there.<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out the recipe, you will need:<\/p>\n

Whole eggs
\nDijon Mustard
\nGreen Onions
\nWorcestershire Sauce
\nFresh Garlic
\nSalt<\/p>\n

If you\u2019re making my horseradish crab cake sauce, you\u2019ll also need sour cream and horseradish.\n<\/p><\/div>\n

\n

Seasoning Variations<\/h3>\n

I developed this gluten free crab cakes recipe to be relatively minimalist in terms of the added flavours - I wanted the fantastic natural flavor of the crab meat to take center stage.<\/p>\n

That said, if you like more complex flavours involved, this recipe provides a great base for you seasoning it to your own preferences.<\/p>\n

The following are all good options for customization, whether alone or mix-and-match.<\/p>\n

Fresh lemon zest
\nFresh parsley
\nCayenne Pepper<\/a>
\nCelery Seed<\/a>
\nCelery Salt<\/a> (Skip regular salt, add to taste)
\nGarlic Powder<\/a>
\nGround Black Pepper<\/a>
\nHatch Chile Powder<\/a>
\nJalapeno Powder<\/a>
\nMustard Powder<\/a>
\nRed Pepper Flakes<\/a>
\nSmoked Paprika<\/a>
\nSmoked Serrano Powder<\/a><\/p>\n

Of course, Old Bay Seasoning<\/a> is super traditional - especially with Maryland-style crab cakes - I\u2019m just not a fan of the stuff. <\/p>\n

If you use it, you may want to skip the added salt entirely. <\/p><\/div>\n

\n

How to Make Gluten Free Crab Cakes<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through of the basic steps.<\/i><\/p>\n

Strain any visible liquid off crab meat, if applicable. Pick through meat to remove shells, discard any found. Set crab meat aside.<\/p>\n

In a large bowl, whisk together mayonnaise, eggs, and mustard until smooth. <\/p>\n

Add Worchestershire sauce, garlic, salt, and rice flour, once again whisking until smooth and well incorporated. <\/p>\n

Add green onions, chili, and crab meat, gently mix until well combined.<\/p>\n

Cover with plastic wrap and chill for 1 hour.<\/p><\/div>\n

\"An<\/p>\n

In a large fry pan \/ large skillet, heat 1-2 tablespoon oil over medium heat. As oil is heating, shape crab mixture into patties.<\/p>\n

Note: I like to use a \u2153 or \u00bc cup measuring cup to dole out consistent portions.<\/i><\/p>\n

Use a metal spatula to gently transfer crab cakes to oil, being careful not to burn yourself \u2013 oil may spatter. <\/p>\n

Pan fry crab cakes until browned \u2013 about 3-4 minutes on each side. (4-5 minutes for extra crispy!)<\/p><\/div>\n

\"A<\/p>\n

For best results, cook until browned on the first side, then flip to the second - only one flip. Flipping repeatedly can cause the crab cakes to break!<\/i><\/p>\n

Serve warm, with lemon wedges and horseradish sauce (or tartar sauce), and a nice white wine, if desired.<\/p><\/div>\n

\"2<\/p>\n

\n

Horseradish Sauce for Gluten-Free Crab Cakes<\/h4>\n

While these crab cakes are fantastic on their own - maybe with a little lemon squeezed over them! - the horseradish sauce really kicks it up a bit!<\/p>\n

This is super easy to make and only has 3 ingredients. <\/p>\n

You'll want to make it at least an hour ahead, though - it really benefits from letting the ingredients mingle for a while!<\/p>\n

\u00bd cup sour cream
\n2 tablespoon mayonnaise
\n2 Tbsp+ prepared horseradish <\/p>\n

Whisk together until well blended, chill for 1 hour. Taste, add more horseradish if you'd like more bite.<\/p><\/div>\n

\"A<\/p>\n

\n

More Gluten-Free Fish & Seafood Recipes!<\/h2>\n

Looking for more gluten-free seafood recipes for the whole family? Here are some fantastic options!<\/p>\n

Ahi Tuna Crudo<\/a>
\nAlmond Crusted Halibut<\/a>
\nBaked Sesame Ginger Salmon<\/a>
\nCashew Crusted Halibut<\/a>
\nGrilled Cilantro Lime Shrimp<\/a>
\nGluten-Free Coconut Shrimp<\/a>
\nCod Au Gratin<\/a>
\nGluten Free Fish & Chips<\/a>
\n Gluten-Free Cod Cheeks & Dressing<\/a>
\n Creamy Creole Pasta<\/a>
\nCreamy Creole Soup<\/a>
\nCrunchy Keto Coconut Shrimp<\/a>
\n Gluten-Free Fish Fingers & Custard<\/a>
\nHot Smoked Sockeye Salmon<\/a>
\nLow Country Boil<\/a>
\nMango Shrimp Spring Rolls<\/a>
\nPepper Crusted Tuna with Wasabi Cream<\/a>
\nPesto Shrimp Palmini<\/a>
\nSeared Scallops with Dijon Wine Sauce<\/a>
\nSpicy Salmon Poke Bowl<\/a>
\nSpinach Feta Salmon Pinwheels<\/a>
\nSushi Bake<\/a>
\nThai Pesto Salmon Salad<\/a>
\nTuna Mango Poke<\/a><\/div>\n

\"2<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"2<\/p>\n

<\/div>
\n\t
\"2<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Gluten Free Crab Cakes with Horseradish Sauce<\/h2>\n
<\/div>\n
An Elegant meal, great for all - whether following a gluten-free diet or not!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chill Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American, Gluten-free, Seafood<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>393<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n\n

Ingredients<\/h3>

Crab Cakes<\/h4>