Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade
Prep time
Cook time
Total time
Serves: 16 crab cakes
Spicy Remoulade Sauce:
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons capers, chopped
  • 1 teaspoon coarse ground mustard
  • ¼ teaspoon hot sauce
Crab Cakes:
  • 8 ounces lump crabmeat, drained and flaked
  • 1 cup finely chopped red bell pepper
  • 1 large egg
  • 1 tablespoon grated fresh horseradish
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup + ¾ cup gluten-free, dairy-free cracker crumbs, divided
  • 2 tablespoons olive, coconut or grapeseed oil
To Prepare the Spicy Remoulade Sauce:
  1. In a medium bowl, whisk together all of the ingredients until thoroughly combined.
To Prepare the Crab Cakes:
  1. Combine the crabmeat, pepper, egg, horseradish, lemon juice, salt and pepper in a large bowl. Fold in ¼ cup of the cracker crumbs.
  2. Form the crab mixture into 2-inch cakes, about ½-inch thick (about 16 in total).
  3. Dredge the cakes in remaining ¾ cup cracker crumbs.
  4. Heat oil in a nonstick skillet over medium heat, and cook the crab cakes until golden, about 2 minutes per side.
  5. Serve with the Spicy Remoulade Sauce.
Recipe by Go Dairy Free at