Juicy, perfectly tender and flaky on the inside, and ever so crispy and golden brown on the outside, these Grain-Free Crab Cakes are as easy to make as they are delicious. Serve them as an appetizer, or alongside your favourite salad or coleslaw for a light lunch.
I realize that labeling anything “best ever” is a risky move, but I really don’t know if it gets any better than these Grain-Free Crab Cakes. You read that right: grain-free. In fact, they’re gluten-free as well, but they taste just like the traditional versions.
How to Cook Grain-Free Crab Cakes
Personally, I like to bake my crab cakes, especially these grain-free and gluten-free ones. Not only do they come out perfectly cooked inside and out, but baking also allows you to cook an entire batch at once. Not to mention the fact that you avoid a messy, oil-splattered stovetop.
If you’d like, you can also pan-fry them in a little bit of extra-virgin olive oil over medium heat. Just keep in mind that even though the crab mixture holds together perfectly fine, there’s always a chance that the crab cakes can fall apart on you when trying to flip them in a pan.
The other downside to pan-frying these grain-free crab cakes is that they will flatten into discs in the pan. If you bake them, they’ll maintain their beautiful, round shapes.
How Are the Crab Cakes Grain-Free?
My secret? I blitz a handful of Simple Mills Almond Flour Crackers in a food processor and use it as a binder. The cracker crumbs hold the crab cakes together like a charm and add a delicious taste and texture. Just be sure to use the Sea Salt flavoured ones so you don’t overpower any of the flavours in the crab cakes.
Other Key Ingredients
In addition to the almond flour cracker crumbs, these grain-free crab cakes are flavoured with some traditional ingredients, such as:
- Eggs: I personally prefer to use two egg yolks, rather than one whole egg, for a richer flavour and golden colour.
- Fresh Parsley: for a touch of colour and freshness
- New Bae Seasoning: Primal Palate make an exceptional seafood seasoning that’s perfect in these crab cakes.
- Avocado Oil Mayonnaise: you can use store-bought or homemade avocado oil mayonnaise here.
- Dijon or Stone-Ground Mustard: yellow mustard has a time and place, but this is not it.
Serve with a Kicked-Up Dijonnaise
My favourite accompaniment to these crab cakes is a delicious, creamy, Dijonnaise. It’s incredibly simple and uses the same ingredients called for in the crab cakes!
Best Ever Grain-Free Crab Cakes with Dijonnaise
For the Dijonnaise:
- 1 tablespoon avocado oil mayonnaise
- 1 teaspoon Dijon or stone-ground mustard
- ¼ teaspoon Old Bay-style Seasoning I use Primal Palate New Bae
- 1 teaspoon finely chopped fresh parsley leaves
- 1 teaspoon fresh lemon juice
For the Crab Cakes:
- ½ cup avocado oil mayonnaise
- 2 egg yolks
- 2 tablespoons finely-chopped fresh parsley leaves plus 1 teaspoon extra for garnish
- 1 tablespoon Dijon or stone-ground mustard
- 1 teaspoon Old Bay-style seasoning I use Primal Palate New Bae
- 1 pound lump crab meat
- ¾ cup finely ground almond flour crackers
- Lemon wedges for serving
For the Dijonnaise:
- In a bowl, combine the mayonnaise, mustard, seasoning, parsley and lemon juice. Stir until smooth, cover and refrigerate until ready to serve. The sauce will keep in the fridge for up to 5 days.
For the Crab Cakes:
- Preheat your oven to 400F. Line a sheet pan with parchment paper.
- In a large bowl, combine the mayonnaise, egg yolks, parsley, mustard, and seasoning. Stir until combined. Add the crab meat and gently fold until combined. Add the finely ground almond flour crackers and fold until combined.
- Use an ice cream scooper and portion out equal-sized crab cakes onto the prepared sheet pan. Transfer to the oven and cook until golden brown, around 20 minutes.
- Transfer the crab cakes onto a serving platter, drizzle with Dijonnaise and garnish with chopped parsley. Serve immediately with lemon wedges.