Gluten Free Corn Crab Cakes
Crispy on the outside, tender and loaded with sweet lump crab on the inside, these pan-fried cakes are the kind of seafood dinner that feels genuinely special on a weeknight. Sweet corn kernels add a subtle pop of texture that plays beautifully against the briny crab, while Old Bay, smoked paprika, and a hit of Dijon mustard keep every bite bold and well-seasoned. The trick to keeping them wheat-free without sacrificing that satisfying golden crust is simple: gluten free breadcrumbs do double duty, binding the mixture inside and creating a crisp coating on the outside. Chilling the shaped patties for 30 minutes before they hit the pan is the move that keeps them from falling apart — don't skip it. A screaming-hot skillet and a little patience (no fussing until they release cleanly) gives you that deep, restaurant-quality sear at home. This recipe makes 4 servings, so it's just right for a family dinner, and a squeeze of lemon or a splash of hot sauce at the table takes the whole plate over the top.
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Learn more →Ingredients
4 servings
- 1 lb lump crab meat, picked over for shells
- ¾ cup fresh or thawed frozen corn kernels
- ½ cup gluten free breadcrumbs, plus ¼ cup for coating
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 2 tbsp green onion tops (green parts only), thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp old bay seasoning
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as avocado or canola oil), divided
For serving
- lemon wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the crab meat, corn kernels, 1/2 cup gluten free breadcrumbs, mayonnaise, beaten egg, green onion tops, lemon juice, Dijon mustard, Old Bay seasoning, smoked paprika, salt, and black pepper. Fold gently until just combined — avoid breaking up the crab lumps.
- 2
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Spread the remaining 1/4 cup gluten free breadcrumbs on a plate and press each patty lightly into the crumbs to coat both sides.
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