Gluten Free Crab Cakes

Fathers Day is almost here and Poppa Tim loves his crab cakes! When we dine out we can never order them because of the breadcrumbs used in most recipes.

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Crab cake

Gluten Free Crab Cakes

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For all you crab cake lovers, gluten free or not, give our tasty version a try. These are also great for a show stopping appetizer!


    Units Scale

    1/4 C red onion, diced

    1/4 C yellow pepper, remove seeds and dice

    1/4 C red pepper, remove seeds and dice

    1 C coconut milk, full fat ,or whipping cream or Half and Half

    1/2 tsp jalapeno minced or 1/4 tsp dried chili peppers

    1/2 Tbl. minced Italian or curly parsley

    1 Tbl. finely chopped chives (use the green part)

    12 sprigs fresh thyme, removing the leaves, about 1 tsp.

    1/8 tsp. cayenne (optional)

    1/2 + 1/2 C breadcrumbs* (used 3 slices Udi’s bread) 1/2 C goes into the crab cake & half for the coating

    1/2 + 1/2 C almond meal half in the crab cake and half for coating the cake

    1 egg beaten

    1 pound crab meat

    Salt & pepper to taste

    Ghee, Butter or Coconut Oil * used coconut

    *Note: If Paleo, use a Paleo nut or coconut flour blend.


    • Heat coconut oil in skillet. Add diced onions and peppers and sauté until translucent. Remove from heat and set aside to cool.
    • Simmer coconut milk with jalapeno over medium heat until reduced by half.

    Remove from heat, and set aside to cool.

    • Pour cooled cream into onion/pepper mixture. Stir in cayenne, chives, parsley, thyme, ½ C breadcrumbs, ½ C almond meal, salt and pepper to taste. Add beaten egg and crabmeat, and mix until all ingredients are thoroughly incorporated.
    • Combine remaining crumbs and almond meal onto a plate. Shape crab into approx. 12-15 cakes. Coat each cake on both sides and chill for 1- 2 hours.
    • Just before serving, sauté crab cakes in coconut oil for about. 4 minutes on each side, until nice and browned. Remove to paper towel.
    • To serve, using a ladle, pour a small amount of red pepper sauce around each plate. Place 2 crab cakes and drizzle a little more sauce. Top with feta & green onion

    Red Pepper Sauce

    5 Tbl. butter or alternative butter sticks or Melt

    ½ red onion diced

    ½ sweet red pepper, diced

    2 cloves garlic mashed

    2 sprigs thyme, leaves removed

    1 Cup Culinary Coconut Milk by So Delicious, whipping cream or Half and Half

    ½ C white wine (or a chicken or fish stock)

    Juice of ½ lemon (about 1/4 C)

    Salt & pepper to taste

    Heat butter until melted. Add onions pepper, garlic, & thyme. Cook until tender. Deglaze pan with white wine and reduce until thick. Add cream, bring to a boil and puree in blender until smooth. Season to taste with salt, pepper and lemon juice.

    • Author: Curry Girls Kitchen

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