Gluten free Crab Cakes

These are the best gluten free crab cakes! Enjoy these rich, nutrient packed crab cakes with a few sides for dinner tonight for a healthy meal the whole family can enjoy. Easy to make ahead and great for entertaining & serving a crowd.

Why you should make Gluten free Crab Cakes

I am a seafood lover through and through, so when I saw that Rouses had lump crabmeat on sale for $14.99 I immediately grabbed a container.

Crab meat offers lots of goodness including Vitamin E, omega-3 fatty acids, and zinc.

I have a hard time not making crab cakes when I have fresh crabmeat, but I've already made those and they are perfect.

Then I thought about all the sad people who can't have crab cakes when they're made with crackers or bread crumbs.

But I remembered that I have some almond flour leftover from my Blueberry Almond Muffins {you gotta check those out if you haven't yet!!}, and almonds are packed with Vitamin E. So I decided that I had to make gluten free crab cakes and use almond flour.

Including the nutrients from the crab meat and almond flour, you have eggs with their nutrient-rich yolk. Egg yolks are full of lutein, zeaxanthin, and zinc.

Parsley & lemon juice add Vitamin C to the mix; plus they make the crab cakes taste extra delicious. Served over a bed of romaine lettuce bumps up the nutrients including zeaxanthin.

How to Make Gluten Free Crab Cakes

These are easy enough to make. There are a few things you need to know to make the best gluten free crab cakes, and I listed them below.

Basically, you stir together the binder which is the cream cheese and eggs along with the spices. Add in the almond flour, and once everything is mixed, you gently add the crab meat and form them into patties.

When you're ready to cook, you cook them in a skillet with a combination of butter and oil to give them extra flavor.

Tips for Making Gluten free Crab Cakes

Something to know about crab cakes: you really must make these ahead of time. They need at least one hour of refrigeration time before you cook them. They will hold together much better that way.

Use lump crabmeat or claw meat. Don't waste your money on jumbo lump crabmeat because it will be broken up as you stir the mixture together. And if you cannot get fresh crab meat, frozen thawed crab meat will work.

Oh and don't over mix; just carefully fold in the crabmeat until it is all combined.

Make Ahead Tips

As mentioned above, these are great to make ahead of time. You can make as many as needed, and keep them in the fridge until you're ready to prepare.

You can also freeze them at this point, and thaw in the refrigerator completely before cooking as directed.

Variations & Substitutions

If you need to make these dairy free, you can use dairy free cream cheese and use all olive oil instead of the combo of butter & olive oil to cook the crab cakes.

If you don't have celery salt you can skip it and use regular salt in its place. Or you can use Old Bay seasoning instead of celery salt.

You can cook these in batches. If you do, just use half of the butter & oil to cook the first 3 crab cakes. Then add the remaining butter and oil to skillet to cook the other 3 crab cakes.

Serving tips

You can serve these as mini crab cakes for an appetizer or as larger crab cakes for your meal. They are tasty no matter what their size is.

Final thoughts:

These crab cakes are super tasty! I love making extra to keep in the freezer to have a delicious yet nourishing meal that helps promote vision health.

MORE SEAFOOD RECIPES YOU'LL LOVE:

• Spinach and Crab Dip
• Salmon with Pesto Sauce
• Crawfish Monica
• Salmon Chickpea Patties
• Crab Stuffed Mushrooms
• Avocado Salmon Burgers

Meme

Nutrition Facts