What can you substitute for bread crumbs in crab cakes?

There are several gluten free substitutes for bread crumbs that work beautifully in crab cakes. Crushed gluten free crackers are a top pick—they’re flavorful and create a solid texture. Almond flour is another great option, especially for a softer, more tender bite. Some people also use finely ground oats (certified gluten free) or cornmeal if they want a bit of crunch. These alternatives hold your gluten free crab cakes together without compromising taste.

What brand of imitation crab meat is gluten-free?

Most standard imitation crab products contain wheat starch, so they aren’t gluten-free. However, some brands, like Trans-Ocean's Simply Surimi, do offer gluten-free versions. Always double-check the label for certification. When making gluten free crab cakes, it's best to use real lump crab meat to avoid hidden gluten and get the best flavor and texture.

Does gluten free flour work in cakes?

Yes, gluten free flour can work very well in cakes, especially when it’s a blend designed for baking. For crab cakes specifically, gluten free flour like almond or oat flour helps bind the mixture without making it dry. The key is to balance moisture so your gluten free crab cakes stay juicy but firm enough to flip.

Why is imitation crab not gluten-free?

Most imitation crab contains wheat-based binders or flavoring agents. These additives help give imitation crab its texture and shelf life, but they’re not safe for people avoiding gluten. Unless a package specifically states “gluten-free,” avoid using it in gluten free crab cakes or other recipes.

Gluten Free Crab Cakes – Easy Recipe With 6 Simple Steps

Name: Gluten Free Crab Cakes: A Summery Recipe That’s Simple and So Good
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb lump crab meat (drained, shells removed); 1/2 cup crushed gluten free crackers or breadcrumbs; 1/4 cup almond flour; 1 egg; 1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon Old Bay or seafood seasoning; 1 tablespoon chopped parsley (optional); Salt and pepper to taste; Cooking oil for pan frying

Gluten Free Crab Cakes: A Summery Recipe That’s Simple and So Good

Print Recipe

These gluten free crab cakes are crispy on the outside, juicy on the inside, and packed with real crab flavor. A simple, satisfying recipe for any occasion.

Author: Casey Morgan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6–8 crab cakes 1x
Category: Main Dish
Method: Pan Frying, Baking, Air Frying
Cuisine: American

Ingredients

Scale

1 lb lump crab meat (drained, shells removed)

1/2 cup crushed gluten free crackers or breadcrumbs

1/4 cup almond flour

1 egg

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1 tablespoon lemon juice

1 teaspoon Old Bay or seafood seasoning

1 tablespoon chopped parsley (optional)

Salt and pepper to taste

Cooking oil for pan frying

Instructions

1. In a bowl, whisk together egg, mayonnaise, mustard, lemon juice, Old Bay, parsley, salt, and pepper.

2. Gently fold in crab meat, almond flour, and crushed crackers until just combined.

3. Shape into 6–8 patties and chill for at least 30 minutes.

4. For pan frying: heat oil in a skillet over medium heat, cook 3–4 minutes per side until golden brown.

5. For baking: brush with oil, bake at 400°F for 12–15 minutes, flipping halfway through.

6. For air frying: spray cakes and air fry at 375°F for 8–10 minutes, flipping once.

Notes

To make mini crab cakes for appetizers, form smaller patties and reduce cooking time slightly.

You can freeze uncooked patties for later—just cook from frozen and add 3–4 minutes to total time.

Nutrition

Serving Size: 1 crab cake
Calories: 185
Sugar: 0g
Sodium: 440mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 12g
Cholesterol: 55mg

Keywords: gluten free crab cakes, crab cakes recipe, gluten free dinner

Find it online: https://dailycake.net/gluten-free-crab-cakes/