Can You Freeze Gluten Free Crab Cakes?

Absolutely, you can freeze ‘em! If you’ve made a big batch—or just want to save some for later—here’s the scoop. Shape your crab cake patties, but don’t cook ‘em yet. Instead, lay them flat on a baking sheet, pop it in the freezer for an hour to firm up, then transfer to a zip-top bag. They’ll keep for up to 3 months—pretty handy, right? When you’re ready, thaw ‘em in the fridge overnight, then fry as usual. Pro tip: don’t stack ‘em before they’re frozen, or you’ll end up with a crabby mess. Now you’ve got gluten free meal prep sorted!

What’s the Best Crab Meat for Crab Cakes?

Let’s talk crab—because quality makes or breaks this dish. Lump crab meat is your golden ticket; it’s chunky, sweet, and perfect for that luxe texture. Fresh is king if you can snag it—check your local market—but canned lump crab works too, just drain it well. Jumbo lump’s even fancier, but it’ll cost you more. Avoid claw meat here; it’s cheaper but too shredded for prime homemade crab cakes. Fresh or canned, go for what fits your budget and vibe—either way, you’re in for a treat with fresh crab recipes.

Are Gluten Free Crab Cakes Healthy?

You bet they are—well, mostly! These gluten free crab cakes are high in protein (thanks, crab!) and low in carbs, especially with almond flour subbing in. A 3 oz cake’s got about 200 calories, but it depends on how much oil you fry with—keep it light, and you’re golden. For gluten intolerance meals, they’re a slam dunk, cutting out the bloating wheat brings. Still, portion size matters; scarf down too many, and the calories stack up. So, enjoy ‘em smart—they’re healthy seafood recipes with a tasty twist!

How Do You Keep Gluten Free Crab Cakes From Falling Apart?

Nobody wants a crumbly crab cake disaster, right? Here’s the fix: use enough gluten free binder—½ cup of almond flour or crushed gluten free crackers does the trick. Next, chill your patties in the fridge for 20-30 minutes before cooking; it’s like glue for the mix. swears a cooking whiz, and they’re spot-on. Also, don’t flip ‘em too soon—let that first side crisp up. With these hacks, your crab cake texture stays tight and tasty—no falling apart on your watch!

Make the Perfect Gluten Free Crab Cake Recipe in 7 Steps

Gluten Free Crab Cakes | with Sauce Recipes

Print Recipe

These gluten-free crab cakes are a healthier version of the classic Maryland favorite. Features 3 dipping sauces, & oven, or air fryer cooking options!

Author: Claire Ellis
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 6 1x
Category: Main Course
Cuisine: American

Ingredients

Scale

1 lb fresh lump crab meat, look for hand-picked at your seafood counter/refrigerator section.

1 large egg

¼ cup mayo, I like Sir Kensington’s avocado oil mayo

1 tsp Primal Palate New Bae Seasoning , or Old Bay seasoning

1 tbsp lemon juice

1 tbsp coconut aminos

1 tbsp dijon mustard

2 tbsp chopped fresh parsley

3 tbsp almond flour, can sub 1 tbsp coconut flour for nut free

2 tbsp ghee, melted

Whole30 Cocktail Sauce

½ cup compliant Ketchup

1 tbsp prepared horseradish

1 tsp lemon juice

2 tsp coconut aminos

Whole30 Tartar Sauce

½ cup mayo

1.5 tbsp hot sauce, I like Frank’s Red Hot

2 pickle spears, diced fine

1 tsp apple cider vinegar

Instructions

Prepare the Crab Cake Mixture

In a large bowl, combine the egg, mayonnaise, seasonings, lemon juice, coconut aminos, Dijon mustard, and fresh parsley. Whisk until smooth.

Gently fold in the crab meat and almond flour using a spatula. Avoid overmixing to keep the crab pieces intact.

Chill for Firmness

3. Refrigerate the mixture for at least 20 minutes (or overnight) to help it hold shape when forming the cakes.

Prep for Baking

4. Preheat the oven to broil. Line a baking sheet with foil and lightly brush half of the melted ghee onto the surface.

Form the Cakes

5. Use a ⅓-cup measure to scoop the mixture into 6 portions. Place on the baking sheet, gently shaping each into a 1.5-inch-thick, 3.5-inch-wide patty. Secure loose crab pieces with your fingers.

6. Brush the tops with the remaining ghee for a golden finish.

Broil to Crispy Perfection

7. Broil for 9–11 minutes until the cakes are crispy-edged and golden brown. Serve with lemon wedges and Whole30 cocktail sauce (optional).

Whole30 Cocktail Sauce

Stir together all ingredients in a small bowl. Refrigerate for up to 4 days.

Homemade Tartar Sauce

Blend ingredients in a bowl. Prepare up to 24 hours ahead and store in the fridge for 3 days.

Notes

Handle with care: Overmixing breaks down the crab’s texture.

Chill time matters: Don’t skip refrigeration—it ensures the cakes stay firm.

Even crisping: Position the baking sheet on the oven’s top rack for optimal broiling.

Nutrition

Serving Size: 1crab cake
Calories: 224kcal
Sugar: 2g
Sodium: 1087mg
Fat: 15g
Saturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 4g
Fiber: 1g
Protein: 16g
Cholesterol: 79mg

Keywords: gluten free crab cake recipe, gluten free crab cake, crab cake recipe, Sauce Recipes

Find it online: https://lunchlime.com/gluten-free-crab-cake-recipe/