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Gluten and Grain-Free Crab Cakes


Crab Cakes, Recipe, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free and Soy-Free

I can vividly recall the first time I was introduced to a crab cake.  I was 25 years old and we met in a dimly lit restaurant over a glass of Cabernet.  I was shy at first, but my tall and handsome companion gently urged me to put aside my ambivalence and surrender to this sweet indulgence.  As the first morsel entered my mouth, my eager taste buds met with a contrast of pleasing textures, both crispy and moist.  And it was love at first bite.

When my friend AndreAnna shared her recipe for Grain-Free Restaurant Crab Cakes over at Life as a Plate earlier this year, I could hardly contain my excitement!  I was newly grain-free at the time and her recipe was nearly perfect, I  just needed to make a few minor adjustments in order to accommodate my family’s other food allergies.

I made the crab cakes egg-free by using one “chia egg,” but I’m sure Ener-G’s Egg Replacer would work well too (not sure of the corn-free status however, it does contain citric acid).  If you can use real eggs, by all means, do so.

I also used blanched almond flour instead of grinding my own walnut meal – simply because it was less work and I wanted those crab cakes ASAP!

The result was pure heaven and the crab cakes are now a regular request at my table.

Gluten and Grain-Free Crab Cakes

(adapted to be egg-free and soy-free from Life as a Plate)

Printable Recipe


10 oz cooked Crab Meat (please make sure you use REAL crab meat, imitation crab not only contains gluten, but it’s just plain gross).

1/4 c. Scallions, sliced

2 tbsp Soy-Free Veganaise or you can make your own Egg-Free, Corn-Free and Soy-Free Mayo

2 tsp. Dijon Mustard (for corn-free, you can either make your own Dijon Mustard, or I use Eden Foods Organic Brown Mustard, which is made with apple cider vinegar instead of distilled)

1/2 tsp. Garlic, minced

1 Chia Egg:  Combine 1 tsp. ground White Chia Seed + 3 Tbs. Water, stir and set aside until thickened, about 5 minutes.

1-2 tsp. Old Bay Seasoning

2 Tbs. Blanched Almond Flour (I use Honeyville)

2 Tbs. Organic Refined Coconut Oil (Tropical Traditions is the brand I use and it does not have any coconut flavor to it).


1). Combine all ingredients, minus the coconut oil, in a medium size bowl, mix well (clean hands work great for this).

2). In a large frying pan (I like to use my cast iron pan), melt the coconut oil over medium high heat.

3). To test if the oil is ready, simply drop a small amount of crab cake mixture into the oil and if it bubbles around the edges, the oil is ready.

4). Form patties out of the crab mixture and gently add to the hot pan.

5). Cook each crab cake for 2 – 4 minutes per side.

6). Remove crab cakes from pan and drain on a paper towel.  Depending on how large you make the patties, you should get 8 – 10 medium-sized crab cakes.  I like to serve these as a meal, along with a salad, so I make large patties and get about 5 0r 6 crab cakes.

7). Serve with AndreAnna’s Dijon Dip, it’s delicious! 

**When making the Dijon dip, I swap the regular mayo for Soy-Free Veganaise (or you could make your own egg, corn and soy-free mayo).  I also use my Homemade Corn-Free Worcestershire Sauce, (Lea & Perrins is gluten-free, but it contains high fructose corn syrup,  Annie’s Naturals Worcestershire Sauce is NOT gluten-free).

Crab Cakes: Gluten-Free, Grain-Free, Egg-Free, Dairy-Free and Soy-Free

Why I use Coconut Oil

A lot of my “real life” friends ask me why I use so much coconut oil in my cooking (I always chuckle when I see the look of horror spread across their faces as I pull out my ginormous bucket of “saturated fat”).  The following is a video by Dr. Joseph Mercola explaining why coconut oil has been given a bad rap and why you should consider adding it to your diet:

Now for some shameless self-promotion…someone has kindly nominated my website for one of the Top 25 Food Allergy Mom Blogs over at Circle of Moms so if you have a quick second, I’d love your vote (you don’t have to register for anything)! 😀


  1. Finally, a grain-free crab cake recipe! Oh how I've missed them. These look fantastic (and I have to agree–imitation crab is truly disgusting).

  2. Oh, baby, I'm all about crab cakes … and coconut oil, too, for that matter. Your crab cakes look amazingly good, Heidi. Thank you, dear!



  3. Be still my heart Heidi! These look divine. And you've got my vote : )

    xoLexie | Lexie's Kitchen

  4. Shy?….not my daughter

  5. I love crab cakes. Make them as often as I can. I'm one of those gals that only uses crab I've picked from the bones myself. I know there are no added anything that way. I love the fixings you have for your cakes. Always up for an excuse to make more. I'm excited about the video you shared. I'd like to share it on my blog too as so many people keep asking me why coconut oil. But first I must share this post! Bravo

  6. The coconut oil I have always used (tried a couple of brands) has a distinct coconut flavor. I use it for myself, but one of my kids in particular does not like it because it reminds him of the coconut scented shampoo I always buy for the kids at BJ's!

    Just last week I received some coconut oil that I bought for making hard lotion, and when I used it, I tasted a little and realized it didn't have coconut flavor. Then it dawned on me that if a bought a brand without coconut flavor I could use it more often. I don't know if what I have can be used for cooking since the company does not sell food products, so I'm going to try Tropical Traditions. Thanks for the recommendation!

    P.S. The crab cakes look great too, but I'm really excited about using coconut oil when I cook for the family. 🙂

    • Your son and I are kindred spirits Linda…only I feel as though I'm eating suntan lotion, LOL!

      I really like the Tropical Traditions Expeller Pressed Coconut Oil, I use it in all my cooking now. I even use it as lotion (great idea on making your own hard lotion, hope you'll post about it on your blog!).

  7. These look amazing! Yum! I haven't used coconut oil for cooking…I'll have to give it a try.

    Your photos are beautiful!

  8. Hi there!

    I love your blog! You've got some fun, creative recipes I really want to try. Very different from the kind of thing I usually make. I've got to try these crabcakes. Seriously.

    So, I was wondering… I didn't see any amine allergy resources on your blogroll.

    That's what I've been diagnosed with, and in the process of learning what it is and how to eat on a low amine diet, I have worked hard to create a network of helpful sites to connect allergy sites to other allergy sites. It seems like a lot of people that have one allergy also have one or more other allergies.

    I love what you've put together here – there are some helpful tools here. I've got a few of my own on my blog, too.

    Low Amine Recipes

    I wonder if you would mind linking to my blog? I'm hoping that by connecting allergy blogs to one another, we'll be able to help our readership even more in the long run.

    Keep up the great work (good luck in the contest)!

    – Michelle Ferris

    Low Amine Recipes

  9. Chia egg. I have to say thats a new one for me! Its great to learn (and try) new things. Crab cakes looks great, can't wait to try them.

  10. Caren Garnsey says

    I love coconut oil too so I'm glad to see it used with out a bad wrap 🙂

  11. I was a crab cake lover before going GF…when I was diagnosed, it was one of the first foods that I thought, "Oh no, I can never have those again!" So I will have to try this recipe! Thanks for sharing!


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