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Gluten free Crab Cakes


"Crab cakes packed with nutrients that promote healthy vision"

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Rate this recipe 4.8/5 (4 Votes)


  • 2 eggs
  • 2 TBSP cream cheese
  • 2 TBSP lemon juice
  • 1 TBSP creole mustard
  • 1 TBSP minced garlic {from 3 cloves garlic}
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp celery salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp nutmeg
  • 1 cup almond flour
  • 16 oz. lump crabmeat
  • 1 TBSP butter
  • 1 TBSP olive oil


Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Whisk together eggs, cream cheese, lemon juice, minced garlic, fresh parsley, onion powder, cayenne pepper, celery salt, garlic powder, paprika, and nutmeg. Stir in almond flour. Once everything is very well combined, fold in the crabmeat. Stir only until crabmeat is completely mixed in.
Line a plate or baking sheet with wax paper, plastic wrap, or foil. Shape the crabmeat mixture into patties {about ½ cup each}, and put on lined plate. Refrigerate for at least one hour.
When ready to cook, Heat butter and oil over medium high heat. Add crab cake patties, and cook for 8 minutes. Carefully flip and cook on the other side for 5-10 minutes until golden-brown on both sides. Enjoy!

*If you don't have celery salt you can skip it and use regular salt in its place. Or you can use Old Bay seasoning instead of celery salt.
*You can cook these in batches. If you do, just use half of the butter & oil {1/2 tablespoon of butter and ½ tablespoon of oil} to cook the first 3 crab cakes. Then add remaining butter and oil to skillet to cook the other 3 crab cakes.

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