Gluten Free Spicy Remoulade Crab Cakes
These golden, pan-seared crab cakes are the kind of dish that feels genuinely restaurant-worthy, and they come together with a full pound of lump crab meat as the star — no filler stealing the show. Gluten free breadcrumbs do all the structural work here, binding the patties just enough to hold their shape in the skillet without any wheat-based shortcuts. The seasoning is bold and layered, with Old Bay, Dijon, hot sauce, and a hit of fresh lemon juice woven right into the mixture. A 30-minute chill in the fridge before cooking is the quiet secret that keeps these cakes intact when they hit the hot oil, giving you that deep golden crust on both sides. The spicy remoulade — built from Creole mustard, horseradish, smoked paprika, and cayenne — is punchy enough to stand up to the richness of the crab without overwhelming it. This recipe makes 4 servings, so it works beautifully as a plated dinner or a seriously impressive appetizer spread. If you've been missing a crab cake recipe you can fully trust, this is the one to bookmark.
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Learn more →Ingredients
4 servings
For the remoulade
- ½ cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp hot sauce
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ½ cup gluten free breadcrumbs
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- ¼ cup red bell pepper, finely diced
- 2 tbsp green onion tops (green parts only), thinly sliced
- 1 tbsp fresh lemon juice
- 1 tsp old bay seasoning
- ½ tsp hot sauce
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as canola or avocado oil), divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Make the remoulade: in a medium bowl, whisk together the mayonnaise, Creole mustard, hot sauce, lemon juice, horseradish, smoked paprika, and cayenne until smooth. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the mayonnaise, beaten egg, lemon juice, Old Bay seasoning, hot sauce, Dijon mustard, salt, and black pepper, stirring until evenly mixed.
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