The Perfect Gluten Free Crab Cake

perfect gluten free crabcake

Maryland Crab Cakes are one of my favorite meals, but they are also one of those dishes that restaurants frequently screw up. The list of things they can do wrong is considerable, and as crabmeat is expensive, owners have a strong economic incentive to cut corners, and any corner cutting when it comes to crab cakes is sure to end in disaster. Because the hit/miss ratio of crab cakes while dining out is so iffy, I rarely order them. But since I love crab cakes so much this necessitated learning how to make them at home, which led me on a decades long quest for the perfect Maryland Crab Cake recipe. After countless experiments and extensive trial and error, I finally came up with what I believe is the perfect crab cake recipe that borrows different elements from Paula Dean, Cooks Country, and Emeril Lagasse. Forsaking gluten caused another frantic search for a suitable replacement ingredient, but after trying too many really disgusting (and often severely overpriced) gluten free crackers I ultimately came upon the perfect fix for that as well.

The Perfect Gluten Free Crab Cake

Rating: 51

Prep Time: 1 hour, 30 minutes

Cook Time: 12 minutes

Yield: 4 Crab Cakes

The Perfect Gluten Free Crab Cake


  • 1 lb Jumbo Lump Crab Meat:
  • 1 Lg. Egg Yolk
  • 2 Tbls. Mayonnaise
  • 1 Tbls. Dijon Mustard
  • 2 Tbls. Unsalted Butter, melted
  • 2 Tsp. Crystal Hot Sauce
  • 1 Tsp. Old Bay Seasoning
  • 2 Scallions, minced
  • 12 Glutino Table Crackers, finely crumbled with rolling pin
  • 1 Tbls. Unsalted butter, softened


  1. Gently pick crab meat clean.
  2. Mix the egg yolk, mayonnaise, mustard, melted butter, hot sauce, scallions, and old bay seasoning in bowl
  3. Add Sauce to Lump Crab and gently fold.
  4. Gradually add ¼ cup of crackers to mixture and fold until incorporated.
  5. Divide crab into 4 portions. and form crab into balls.
  6. Flatten each ball slightly into the remaining cracker mixture on one side only.
  7. Place formed crab cakes onto plate with cracker side down.
  8. Cover and refrigerate for 1 hour.
  9. Grease the cooking area of a rimmed baking sheet with the soft butter. Place crab cakes on pan with crumb side down.
  10. Broil until crab cakes are golden brown, About 12 minutes.


Be careful when picking through the crab meat to minimize any breaking down of the lumps.


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