Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade


Crab cakes are often a surprise dairy-free find on menus. That said, some chefs do sneak in a little cheese or bath the patties in butter, so it doesn’t hurt to have a good homemade recipe on hand. As an added bonus, this recipe is adapted for gluten-free crab cakes – something that is a little harder to find – and includes a flavorful, naturally dairy-free remoulade sauce.

Gluten-Free Crab Cakes with Spicy Dairy-Free Remoulade RecipeThis recipe with photo for gluten-free crab cakes was shared with us by Martín Códax. They recommend pairing this dish with a crisp, dry white wine, such as their flavorful Albariño. 

Special Diet Notes: Gluten-Free Crab Cakes with Spicy Remoulade

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and optionally soy-free.

For egg-free, gluten-free crab cakes, use vegan mayo in place of the mayonnaise, and substitute 2 to 3 tablespoons aquafaba (chickpea brine) for the egg.

For paleo, gluten-free crab cakes, use almond meal or paleo-approved crackers in place of the cracker crumbs.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: