Gluten free crab cakes

If you are from Maryland, like me, most things are celebrated with some type of seafood or crab cake. All things are evaluated about it as well, the sweetness, the texture. The ratio of crab to filling. Any good Marylander is a crab cake connoisseur. Seafood is a simple whole food that is usually fast to cook and pleasing to the masses! The filling is the most difficult part for us whole foodies. Gluten – free bread crumbs to the rescue!

We actually had one family gathering where we hosted a “blind taste test”. Each family member brought a raw crab cake from a local establishment. We each rated which was our favorite then guessed where each crab cake came from.

Depending where you’re from, you can do this with anything, but we loved it. So as this weekend brought things to celebrate for our family, we made crab cakes and steamed shrimp.

Since I was doing the Whole 30 challenge, we made our own delicious version of a favorite. So, gluten free crab cakes for all!


  • 1 lb Maryland backfin crab meat
  • 1 egg
  • 1/3 cup gluten-free bread crumbs
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried parsley
  • 1 teaspoon crab seasoning (J.O.’s or old bay)

Remove the cartilage from the backfin meat or as we say “pick the shells out”

In a medium bowl, slightly beat the egg, add the remaining ingredients and mix gently but thoroughly. Shape into 6 cakes.

Turn oven to broil, broil for 12-15 minutes or until the tops are golden brown and cooked through.

I hope you’re inspired to make some crab cakes, or at least try a “blind taste test” at your next family gathering! Cheers!

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