Gluten Free Mini Crab Cakes
Crispy on the outside, tender and packed with sweet lump crab on the inside — these mini crab cakes are the kind of appetizer that disappears from the platter before you even sit down. The swap to gluten free breadcrumbs is seamless here, binding everything together just as well as the traditional version so you get that satisfying golden crust without any compromise. Old Bay seasoning, fresh lemon juice, Dijon mustard, and chopped parsley do the heavy lifting on flavor, which means the crab stays front and center where it belongs. Chilling the patties for 30 minutes before cooking is the move that keeps them intact in the pan — don't skip it. A quick pan-sear in olive oil gives each cake a deep, caramelized crust that you simply cannot get from baking. The tangy remoulade — made with mayonnaise, Dijon, hot sauce, and a hit of Old Bay — comes together in minutes and takes the whole plate over the top. This recipe makes 12 mini cakes, serving 4, so it works equally well as a starter for a dinner party or the main event on a weeknight.
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ½ cup gluten free breadcrumbs
- 1 large egg, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp old bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the remoulade
- ⅓ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce
- ½ tsp old bay seasoning
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, and Old Bay seasoning in a small mixing bowl until smooth. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, parsley, salt, and black pepper. Stir until evenly mixed.
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