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.
This 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.
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons capers, chopped
- 1 teaspoon coarse ground mustard
- ¼ teaspoon hot sauce
- 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
- In a medium bowl, whisk together all of the ingredients until thoroughly combined.
- Combine the crabmeat, pepper, egg, horseradish, lemon juice, salt and pepper in a large bowl. Fold in ¼ cup of the cracker crumbs.
- Form the crab mixture into 2-inch cakes, about ½-inch thick (about 16 in total).
- Dredge the cakes in remaining ¾ cup cracker crumbs.
- Heat oil in a nonstick skillet over medium heat, and cook the crab cakes until golden, about 2 minutes per side.
- Serve with the Spicy Remoulade Sauce.
