Gluten-Free Crab Cakes (Baked)

These baked gluten-free crab cakes are golden on the outside, tender in the center, and packed with sweet lump crab meat. Made with tigernut or cassava flour, fresh parsley, Dijon mustard, and Old Bay seasoning, they’re a light, flavorful meal that’s naturally low in carbohydrates and perfect for anyone following a gluten-free or low-lectin lifestyle. Serve them with a crisp salad, roasted vegetables, or my homemade Danish-style remoulade for an easy lunch or dinner.

Good crab cakes don’t need much — just quality crab meat, a handful of flavorful ingredients, and enough binder to hold everything together without hiding the delicate sweetness of the crab.

Unlike many traditional crab cake recipes that rely heavily on breadcrumbs, these are naturally gluten-free and baked instead of fried. The result is a lighter crab cake with a beautifully golden exterior and a tender, moist center.

For the binder, I originally developed this recipe using tigernut flour, which adds a subtle sweetness and works beautifully with seafood. Cassava flour, or even sorghum flour, works just as well and produces an equally delicious texture.

Serve these crab cakes with lemon wedges, a fresh green salad, and my Homemade Danish-Style Remoulade, which is one of my favorite sauces for seafood.

Why we love these crab cakes

• Naturally gluten-free and lectin-free
• Baked instead of fried
• Ready in about 35 minutes
• Rich in protein and low in carbohydrate
• Great for lunch, dinner, or meal prep

Ingredients you’ll need

Lump crab meat — Use refrigerated lump crab meat if possible. It provides the best texture and large pieces of crab throughout the cakes. Be sure to drain well before mixing.

Tigernut, cassava, or sorghum flour — Tigernut flour gives these crab cakes a subtle sweetness, but cassava or sorghum flour is an excellent substitute and makes the recipe completely nut-free.

Dijon mustard, mayonnaise, and eggs — These add moisture, richness, and help bind the mixture together.

Old Bay seasoning — A classic seafood seasoning that pairs beautifully with crab. If you don’t have Old Bay, you can use your favorite seafood seasoning blend.

Fresh parsley — Adds freshness and balances the richness of the crab.

Nutrition highlights

Instead of relying on breadcrumbs, these crab cakes let the crab shine. They’re high in protein, naturally gluten-free, low in carbohydrates, and provide minerals such as selenium, zinc, and vitamin B12 from the crab. Baking instead of frying also keeps them lighter while still developing a beautifully golden crust.

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