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Make your seafood nights your favorite nights with this Gluten Free Crab Cakes recipe. The combination of dill and old bay seasoning is both surprising and incredibly comforting.
These crab cakes taste best with my homemade lemon dill aioli – and I’m sharing the recipe for both of them with you!
Have you ever enjoyed a crab cake at a restaurant and wondered, “How did they make it?” I did, and I decided I wanted to make some for myself at home. And I am thrilled to tell you that I finally created the perfect crab cakes!
And even better news – they are gluten-free! This recipe uses fresh veggies, my own combination of spices, and they are fried in avocado oil.
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Ingredients for Gluten Free Crab Cakes
Before you begin making the crab cakes, here is what you’ll need from the store:
- Lump Crab Meat – 1 lb.
- Red Bell Pepper
- Green Onion
- Tarragon
- Dill
- Old Bay Seasoning
- Dijon Mustard
- Egg
- Salt
- Pepper
- Smoked Paprika
- Garlic Powder
- Cayenne Pepper
- Mayo
- Almond Flour
- Gluten-Free Flour
- Avocado Oil
What is the best oil for frying Gluten Free Crab Cakes?
I love using avocado oil when I make my crab cakes. This has a really high content of healthy fats. I also love the flavor of the avocado oil, it makes the crispy edges have a brighter flavor profile.
How to Make Crab Cakes in the Air Fryer
Another favorite way to make crab cakes is in the air fryer. The consistency comes out crunchy – just as if it was pan-fried but without any oil. To make crab cakes in the air fryer, follow all my steps below. But instead of pan-frying them, put the crab cakes in your air fryer basket. Then, turn it to 350 degrees F for 15 minutes. Done!
My Gluten Free Crab Cakes Recipe
If you want a printable recipe card, scroll down. Here are the step-by-step pictures of my crab cakes. I hope these help you so you can make your own crab cakes too.
Step #1. Food Prep
First, chop up all your veggies and get all your ingredients together. To save time, you can also prep your veggies ahead of time and keep them in the fridge.
Step #3. Mix it all up
Drain and pat dry the crab meat first. You don’t want soggy patties.
Then, mix the crab meat with the veggies, spices, Dijon Mustard, mayo, and gluten-free flour. Use your hands so you can keep the crab meat in big chunks.
Add half of the egg and mix it up. The egg is used to bind the ingredients. If you need more eggs for that, then add one tablespoon at a time.
Step #3. Form the patties
Next, roll into balls and form into a patty. This mixture should make about 7-10 palm-size cakes.
Step #4. Make the crust
Place almond flour in a bowl or container, add in a pinch of salt and pepper, 1 tsp Old Bay, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp smoked paprika, and whisk together.
Step #5. Coat the patties
Roll the crab cakes in almond flour coating well on each side.
This is what they will look like after they are all coated in the almond flour mixture:
Step #6. Fry the crab cakes
Heat avocado oil, once heated place crab cakes in oil. There should be plenty of space in-between the cakes to cook. If you don’t have a big enough pan you should fry in two batches.
Cook for 4-5 minutes on each side, until golden brown.
Step #7. Drain the oil
Once fried on each side set on a paper towel to drain excess oil. Serve on a bed of arugula with tartar sauce or try the lemon dill aioli shown below. Enjoy!
Recipe for Lemon Dill Aioli
Here is my homemade lemon dill aioli recipe. You’ll use this as a homemade dip for everything! It is especially tasty on hush puppies.
Ingredients
- 1 Cup Mayonnaise
- 1 Tbs Fresh Dill Finely Chopped
- 1 Tbs Fresh Tarragon Finely Chopped
- 1/2 Fresh Lemon Juice
- 1 clove of finely chopped garlic
- 2 Tbs Chopped Dill Pickle
- 1 Tsp Apple Cider Vinegar
- Pinch of Salt
Directions
Step #1) Whisk all ingredients together in a bowl and drizzle on top of crab cakes or any fish.
More Recipes To Try
If you enjoyed this Gluten Free Crab Cake, I highly recommend trying the following recipes:
- Boneless Chicken Breasts
- Mini Pizza Margheritas
- Cast Iron Skillet Steak
- Greek Salad with Steak
- Honey Sriracha Salmon
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Gluten-Free Crab Cake Recipe with Lemon Dill Aioli
Lori
These are easy, pan-fried crab cakes with homemade lemon dill aioli. And even better, they are gluten-free!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine American
Servings 10 cakes
Ingredients
- 1 Red Bell Pepper , finely chopped
- 4 Green Onions , finely chopped
- 1 tbs Fresh Tarragon , finely chopped
- 2 tbs Fresh Dill , finely chopped
- 2 tbs Old Bay Seasoning
- 1 tbs Dijon Mustard
- 1 Egg beaten
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Smoked Paprika
- 1 tbs Garlic Powder
- 1 tsp Cayenne Pepper
- ¼ cup Mayonnaise
- 1 cup Almond Flour
- 1 tbs Gluten Free Flour
- ¼ cup Avocado Oi
- 1 lb crab meat
Instructions
Drain and dry crab meat, it is important to pat the crab meat dry with paper towels to remove as much moisture as possible.
In a large bowl add in crab, bell peppers, green onion, dill, tarragon, salt, pepper, Old Bay, gluten-free flour, and mayonnaise together.
Use hands to mix in order to keep the crab in large chunks.
Add in ½ the beaten egg and mix, if more egg is needed to bind the ingredients add in 1 tbs at a time.
Roll into balls and form into a patty, should make 7-10 palm size cakes.
Place almond flour in a bowl or container, add in a pinch of salt and pepper, 1 tsp Old Bay, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp smoked paprika and whisk together.
Roll the crab cakes in almond flour coating well on each side.
Heat avocado oil, once heated place crab cakes in oil. There should be plenty of space in-between the cake to cook, if you don’t have a big enough pan you should fry in two batches.
Cook 4-5 minutes on each side, until golden brown.
Once fried on each side set on paper towel to drain excess oil. Serve on a bed of arugula with tarter sauce or try the lemon dill aioli shown below.
Keyword Dinner, Seafood
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