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. 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 crab cakes
Author Meme


  • 2 large eggs
  • 2 TBSP cream cheese softened
  • 2 TBSP lemon juice
  • 1 TBSP creole mustard
  • 1 TBSP minced garlic from 3 cloves garlic
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp celery salt or salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp nutmeg
  • 1 cup almond flour
  • 16 oz lump crabmeat
  • 1 TBSP butter
  • 1 TBSP olive oil


  • In a large bowl, whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in.
  • Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties (about 1/2 cup each), and put on lined plate. Refrigerate for at least one hour.
  • When ready to cook, heat butter and oil over medium high heat in a skillet. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy!


*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 {1/2 tablespoon of butter and 1/2 tablespoon of oil} to cook the first 3 crab cakes. Then add remaining butter and oil to skillet to cook the other 3 crab cakes.
*Make these dairy free by using dairy free cream cheese and dairy free butter or olive oil in place of butter.