Description

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.

Ingredients

12 oz (340g) lump crab meat, drained
2 eggs
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 handful fresh parsley, finely chopped
5 tablespoons tigernut flour (or cassava flour)
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper, to taste
Avocado oil or parchment paper for the baking sheet

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Instructions

Preheat the oven to Broil (High), about 450°F (230°C). Lightly grease a baking sheet with avocado oil or line it with parchment paper.
In a large bowl, gently combine the crab meat, eggs, Dijon mustard, mayonnaise, parsley, flour, Old Bay seasoning, salt, and pepper until just mixed.
Form the mixture into 7 equal crab cakes and arrange them on the prepared baking sheet.
Broil for 20–25 minutes, until golden brown and lightly crisp on top. Watch carefully during the final few minutes, as broilers vary and the crab cakes can brown quickly.
Serve immediately with lemon wedges and homemade remoulade, if desired.

Notes

Refrigerate leftovers for up to 2 days and reheat in the oven or air fryer.