Gluten Free Maryland Crab Cakes
These pan-seared crab cakes are the real deal — golden and crisp on the outside, packed with jumbo lump crab meat on the inside, and seasoned with that unmistakable hit of Old Bay, Dijon, and fresh parsley. The key to keeping them gluten-free without sacrificing texture is the swap to gluten-free breadcrumbs, which bind everything together just as well as the traditional version. A quick chill in the fridge before cooking helps the patties hold their shape so you get that satisfying, deep golden crust when they hit the butter-and-oil skillet. Worcestershire sauce and a squeeze of fresh lemon juice round out the flavor in a way that feels bright and coastal without being fussy. This recipe makes 4 generous crab cakes, so it works beautifully as a weeknight dinner or a slightly elevated weekend meal. Serve them with lemon wedges and tartar sauce straight from the pan while the crust is still crackling — that's when they're absolutely at their best.
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Learn more →Ingredients
4 servings
- 1 lb jumbo lump crab meat, picked over for shells
- ⅓ cup gluten free breadcrumbs
- 3 tbsp mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 ½ tsp old bay seasoning
- 1 tsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper
For pan-searing
- 3 tbsp unsalted butter
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- lemon wedges, for serving (optional)
- tartar sauce or remoulade, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper until smooth and well combined.
- 2
Add the gluten free breadcrumbs to the bowl and stir to combine. Gently fold in the crab meat, breaking up as few lumps as possible, until the mixture just holds together.
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