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+ servings
two crab cakes on a white plate with sauce and green beans

Best Ever Gluten Free Crab Cakes

These gluten free crab cakes are the best you'll ever have, gluten free or not! They're thick, full of lump crab meat and hardly any filler, and are so easy to make.
Print Recipe
CourseMain Course
Keywordbest ever, crab cakes, Gluten Free
Prep Time5 minutes
Cook Time12 minutes
Servings6 crab cakes


  • 1 pound jumbo lump crab meat, picked over for shells
  • 1 cup crushed Saltine-style gluten free crackers (Milton's, Scharr, or any other brand will do)
  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp worcestershire sauce
  • 1 large egg, beaten
  • dash of hot sauce
  • 1-2 tbsp butter


  • In a large bowl, whisk mayonnaise, Dijon mustard, Worcestershire sauce, and egg until smooth. Shake in a couple of drops of hot sauce, or more to taste. Stir in cracker crumbs.
  • Add crab meat and fold in very gently so as not to break up large lumps.
  • Line a baking sheet with foil and spread with some of the softened butter. Set aside.
  • Using your hands, carefully mold each cake, using about ½ cup mixture per each crab cake. Place them on the buttered baking sheet a few inches apart.
  • Chill crab cakes for at least one hour, or up to 4.
  • Preheat oven to 450° F. Remove crab cakes from the fridge. If desired, brush or drizzle each crab cake with the rest of the butter that's been melted and bake for about 12 minutes, or until lightly golden brown and sizzling.


Wrap leftover crab cakes and place in the refrigerator for up to 4 days or freeze for 3 months.  Reheat leftover crab cakes in a 350 degree F oven for about 15-20 minutes.  
Crab cakes can also be frozen before baking.  Place pre-portioned cakes on lined baking sheet and freeze until solid.  Place cakes in a freezer ziptop baggie and remove as much air as possible.  Thaw overnight in refrigerator before baking as directed.