If you’re craving a taste of the coast without leaving your kitchen, these gluten-free crab cakes are the answer. They’re packed with fresh crab, minimal filler, and plenty of flavor. I love how they stay true to that classic Maryland style while fitting into a gluten-free, low-carb, or Whole30 approach. They’re a staple in my house, whether it’s a casual weeknight dinner or a treat for friends visiting from out of town.

Why You’ll Love Making These at Home

Growing up near the coast, fresh seafood was always a treat for me. Crab cakes were something you’d find at every family gathering, fish fry, or beach trip. But going gluten-free years ago meant those bakery crumb-laden crab cakes were off-limits.

So I set out to make a version that doesn’t skimp on the juicy crab chunks, stays light on filler, and is every bit as good as the traditional ones I remember. These cakes have a firm, satisfying texture without falling apart, thanks to almond flour. Best of all—they’re dead simple to pull together.

And you know what? They’re even better with a homemade sauce. I almost always serve them with at least one of the easy dips here.

Choosing Your Crab Meat

This is the real heart of your crab cakes, so I always tell people: splurge on the freshest crab you can get. Don’t bother with imitation—it’s just not the same.

Here’s how I usually choose:

• Jumbo Lump: Pricey, but those big chunks make for a stunning presentation. If I’m making them for company, I go with this.
• Lump: A solid choice for everyday cooking. Still has nice chunks and is a bit easier on the budget.
• Backfin: A little finer in texture, but still great for cakes, especially if you want something a bit more uniform.

When my local store has good, fresh-picked crab in the refrigerated seafood case, I stock up. I’ve used crab from Costco too and had good luck there.

Pro tip: Always check that the label says fresh-picked or hand-picked. And while canned crab meat that’s sold refrigerated can work in a pinch, I try to avoid the shelf-stable cans—they just don’t have the same sweetness.

My Go-To Ingredients

Here’s what I use when whipping these up at home:

• Fresh Crab Meat: The star of the show. Blue crab is my usual pick.
• Egg: Acts as a binder, holding everything together without being too dense.
• Mayo: I use an avocado oil-based one—clean ingredients, good flavor.
• Fresh Parsley: Adds a bright herbal note.
• Old Bay or a similar seasoning: That classic Chesapeake flavor. I sometimes switch it up with a homemade blend.
• Dijon Mustard: Just a hint for depth.
• Coconut Aminos: My stand-in for Worcestershire. It’s subtle but rounds out the flavors nicely.
• Almond Flour: Gluten-free and keeps things light. You can swap in coconut flour, but you’ll need less.
• Fresh Lemon Juice: Brightens everything. I never use bottled lemon juice here—it’s just not the same.
• Ghee or Vegan Butter: For brushing before baking or air frying to help them crisp up.

How I Make Them in My Kitchen

I’ve tested this recipe so many times I can do it in my sleep. Here’s my usual routine:

Mixing It Up

First, I whisk the egg, mayo, seasoning, lemon juice, coconut aminos, mustard, and parsley in a big bowl. I want this part smooth and well combined.

Then I gently fold in the crab and almond flour. My number one rule? Don’t manhandle it. The goal is to keep those big crab chunks intact. It’s those big bites of crab that make them special.

Chill Time

I always chill the mixture for at least 20 minutes—sometimes overnight if I’m prepping ahead. This step is crucial. It firms things up so the cakes hold their shape when cooking.

Baking or Air-Frying: Two Ways I Cook Them

Oven (Broiler) Method

• I preheat the broiler and line a baking sheet with foil for easy cleanup.
• I brush half the melted ghee on the sheet so the bottoms crisp nicely.
• I scoop the mixture into roughly 6 cakes (about 1/3 cup each) and gently shape them. Don’t squish too hard—just enough to keep them together.
• Then I brush the tops with the remaining ghee.
• Broil for 9-11 minutes until golden and crispy. Sometimes I give them an extra minute or two for maximum crunch.

Air Fryer Method

• I arrange them in the air fryer basket—sometimes in batches.
• A light spray of oil on top helps them crisp.
• 375 degrees for 10-12 minutes does the trick. No flipping needed.

I love that both methods deliver a golden crust without having to deep fry. Perfect for an easy weeknight meal.

Serving Suggestions (and How I Make It a Meal)

Crab cakes on their own are amazing, but I almost always serve them with a few simple sides:

• A fresh green salad with a bright vinaigrette.
• Roasted asparagus or green beans.
• Sliced avocado and tomato.
• Even some roasted potatoes for a hearty meal.

For parties, I make them smaller—about half-size—to serve as appetizers. They’re always the first thing to disappear.

My Favorite Homemade Sauces

No crab cake in my house goes without sauce. I’ve got three that I rotate depending on my mood.

Simple Tartar Sauce

• Mayo
• Hot sauce
• Finely chopped pickles
• A splash of apple cider vinegar

I like making this a day ahead—it tastes even better.

Quick Cocktail Sauce

• Compliant ketchup
• Prepared horseradish
• Fresh lemon juice
• Coconut aminos

So easy, and it adds that bright, zippy finish.

Lemon Garlic Aioli

• Mayo
• Fresh lemon juice
• Minced garlic
• A little sea salt

This one is my go-to for guests. It feels fancy but takes no time.

Helpful Tips I’ve Learned

• Gentle Mixing: Don’t overwork the crab. Keep those big pieces for the best texture.
• Chilling: Don’t skip it. A cold mixture holds its shape better and forms a better crust.
• Batch Size: For appetizers, I make 12 small cakes instead of 6. They cook faster and make great party bites.

Questions I Get All the Time

Can I freeze these?
Yes! I form them, freeze on a tray until solid, then wrap individually. They’ll keep about a month. Defrost in the fridge before cooking.

Oven or air fryer—which is better?
Honestly, both work great. The air fryer might give you an edge in crispness, but the broiler does a fantastic job too.

Are they keto and low-carb?
Definitely. With just a few carbs per cake, they’re perfect for low-carb meals.

Is this recipe Whole30 compliant?
Yep! Just double-check labels on your mayo, mustard, and ketchup if making the sauces.

What can I use instead of breadcrumbs?
Almond flour is my favorite. Coconut flour works too—just use less.

Can someone with Celiac eat these?
Absolutely, if you use gluten-free ingredients. That’s the whole point here. Just watch for cross-contamination.

Is imitation crab safe?
I don’t recommend it. It often contains wheat and doesn’t have the sweet, real crab flavor we want.

If you’re looking for a recipe that feels like a treat but is easy enough for any weeknight, these crab cakes are it. They remind me of beachside dinners and summer nights on the porch. I hope you enjoy them as much as we do.

Also try these Crab recipe:-

• Dungeness Crab Cakes
• Crab Melts
• Crab Mac and Cheese