Gluten-Free Crab Cakes With Almond Flour

When you want a flavorful meal that is high in protein, low in carbs, and so easy to make, try these homemade Gluten-Free Crab Cakes using canned crab. This recipe is also made grain-free using almond flour.

One of my favorite easy weeknight meals are these homemade Crab Cakes. This gluten-free and grain-free recipe takes minimal effort and is really satisfying.

Serve your Gluten-Free Crab Cakes with a salad, coleslaw, steamed veggies, or whatever side dish you like.

Why You Need This Recipe

• You can enjoy homemade crab cakes without the gluten, grains, or dairy. This recipe is great for people who have special dietary needs.
• These Maryland-style crab cakes are full of texture and flavor! They have a browned crispy exterior with a moist, flavorful interior. I think you’ll agree they are the best crab cakes you’ve ever made.
• Serve this dish with tartar sauce or plain.

Key Ingredients

The ingredients for these gluten-free crab cakes are pretty easy to find. The simple ingredients means that you can make this on a busy weeknight or for a special occasion.

I recommend using canned crab meat which is cheaper and easier to find than fresh crab meat.

You’ll also need a little filler like almond flour or gluten-free breadcrumbs. You should be able to find either at your local grocery store.

The flavor comes from mayo, lemon juice, cayenne pepper, and onion.

See the recipe card at the end of this post for the exact measurements.

Recipe Steps

Let me show you the steps for making this great recipe.

Step One

Combine the ingredients for the crab cakes in a medium or large bowl, including the canned crab meat, onion, 1/3 cup of almond flour, mayo, lemon juice, and cayenne pepper.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Line a baking sheet with parchment paper and then use your hands to form the crab cakes using the mixture you just made.

Step Three

Use your hands to form 8 patties, and dip each one into the extra almond flour. Chill the patties before frying them.

Step Four

Heat the olive oil in a non-stick large skillet and pan fry the patties for a few minutes on each side over medium heat, or until they are golden brown and crispy on the outside.

Serve plain or with a side of tartar sauce or sour cream. It’s also nice to serve with with fresh lemon wedges.

Recipe Tips & Substitutions

• Serve your Crab Cakes with a salad, coleslaw, steamed veggies, or whatever side dish you like.
• You can use fresh jumbo lump crab meat in this recipe, but you will need to pat it dry to try and remove the excess moisture.
• This recipe can be adapted to your taste. Feel free to add old bay seasoning, dijon mustard, Worcestershire sauce, red pepper, black pepper, garlic powder, celery seed, or celery salt to the crab mixture.
• You don’t have to use almond flour in this recipe, but it’s a nice way to keep the recipe grain-free and low-carb. You can use other types of gluten-free flour including rice flour, gluten-free bread crumbs, or a gluten-free flour blend.

Recipe FAQs

More Gluten-Free Main Dishes You Might Like

• Cassava Flour Gluten-Free Pizza Crust
• Chicken Broccoli Rice Casserole
• Sweet Potato Coconut Chicken Curry
• Gluten-Free Gnocchi Recipe
• Gluten-Free Chicken Teriyaki
• Instant Pot Pork Chops & Rice (One-Pot Meal)

Don’t Miss These Gluten-Free Recipes

Gluten-Free Dairy-Free Dinner Rolls

Gluten-Free Black Bean Burgers with Chili Fries

Gluten-Free & Dairy-Free Vanilla Cupcakes

Gluten-Free Shrimp Scampi

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Gluten-Free Crab Cakes With Almond Flour

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When you want a flavorful meal that is high in protein, low in carbs, and so easy to make, try these homemade Gluten-Free Crab Cakes using canned crab. This recipe is also made grain-free using almond flour.

• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 2 6–ounce cans crab meat
• 1/2 onion, minced
• 1 cup almond flour, divided
• 1 egg, beaten
• 1/4 cup dairy-free mayonnaise
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil

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Instructions

1. In a large mixing bowl, combine the crab meat, onion, 1/3 cup of the almond flour, egg, mayonnaise, lemon juice, and cayenne pepper. Stir gently to combine.
2. Next, place the remaining 2/3 cup of the almond flour in a clean bowl. Line a baking sheet with parchment paper.
3. Use your hands to form the crab meat mixture into 8 patties, placing each patty in the almond flour to lightly coat each side.
4. Lay each coated patty on the baking sheet and refrigerate the patties for at least 20 minutes before frying them. Refrigerating the patties will help them stick together when you fry them.
5. When you’re ready to fry the patties, heat up a tablespoon of oil in a large nonstick skillet over medium heat.
6. Place the patties into the hot skillet and let them cook for 3-4 minutes on each side, or until they are golden brown. Depending on the size of your skillet, you may have to work in batches.
7. Serve the crab cakes hot.

Notes

1. Serve your Crab Cakes with a salad, coleslaw, steamed veggies, or whatever side dish you like.
2. You can use fresh crab meat in this recipe, but you will need to pat it dry to try and remove the excess moisture.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Category: Main dish
• Method: Pan fry
• Cuisine: American
• Diet: Gluten Free

Keywords: crab cakes using canned meat, almond flour crab cakes

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