Description
Crispy gluten-free crab cakes made with jumbo lump crabmeat, gluten-free breadcrumbs, and Old Bay seasoning. These Maryland-style crab cakes are celiac-friendly and deliver authentic Chesapeake Bay flavor with a secret egg white technique for extra crispiness.
Ingredients
Scale
- 1 pound jumbo lump crabmeat
- 1 cup gluten-free breadcrumbs
- 1½ tablespoons mayonnaise
- 1 large egg white
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ½ lemon, juiced
- 1–2 tablespoons fresh chives, chopped
- ½ teaspoon salt
- Black pepper to taste
- 2 teaspoons butter
- 2 teaspoons extra virgin olive oil
- Olive oil spray
- Lemon wedges for serving
Instructions
- Gently pick through jumbo lump crabmeat with fingers to remove shell fragments while preserving chunks. Pat dry with paper towels.
- In a medium bowl, whisk egg white until slightly frothy (30 seconds). Add mayonnaise, lemon juice, Old Bay, garlic powder, salt, and pepper. Whisk until smooth.
- Add gluten-free breadcrumbs to binding mixture and let absorb for 2 minutes. Fold in chives, then gently fold in crabmeat using rubber spatula with scooping motion.
- Using ⅓ cup measure, portion mixture into 8 equal mounds. Shape into patties 3 inches wide and ¾ inch thick. Place on parchment-lined plate and refrigerate 30 minutes.
- Heat olive oil and butter in large skillet over medium-high heat until fat reaches 350°F (breadcrumb should sizzle immediately).
- Carefully slide crab cakes into skillet, leaving space between each. Cook 3-4 minutes until bottom is golden brown.
- Using wide spatula, flip each cake in one smooth motion. Cook another 3-4 minutes until second side is golden and internal temperature reaches 145°F.
- Transfer to paper towel-lined plate and rest 2 minutes before serving with lemon wedges.
Notes
- Never use a fork to pick through crabmeat as it shreds the lumps
- Room temperature ingredients blend more easily
- Don’t compress patties too firmly when shaping
- 30-minute chilling time is crucial for cakes to hold together
- Can be made in air fryer at 375°F for 10-12 minutes, flipping halfway
- Spray tops with olive oil before flipping for extra crispiness
- Store cooked crab cakes up to 3 days refrigerated or freeze up to 3 months
- Never microwave for reheating as it creates soggy texture
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 142
- Sugar: 0.9g
- Sodium: 412mg
- Fat: 7.2g
- Saturated Fat: 1.8g
- Unsaturated Fat: 5.4g
- Trans Fat: 0g
- Carbohydrates: 8.4g
- Fiber: 0.6g
- Protein: 12.3g
- Cholesterol: 58mg