Chesapeake Crab Cakes

Gluten Free

Chesapeake Crab Cakes

This gluten free crab cake recipe is made with Glutino's Vegetable Crackers, minced parsley, lemon wedges & a few more delicious ingredients.




  • 14 Glutino Vegetable Gluten Free Crackers
  • Glutino All Purpose Flour Mix
  • 1/2 cup mayonnaise
  • 3 tablespoons finely minced celery
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon dry mustard
  • 1 tablespoon lemon juice
  • 2 large eggs, lightly beaten
  • 1 pound lump crab meat, picked over for shells
  • vegetable oil
  • lemon wedges
  • Gluten free tartar sauce, cocktail sauce or other


  • Put the crackers into a food processor or blender and whirl them into crumbs.
  • In a large mixing bowl, blend together mayonnaise, celery, parsley, seafood seasoning, dry mustard, lemon juice and eggs.
  • Gently stir in the crab meat, being careful not to break it up too much.
  • Form into 6 cakes carefully, pressing just firmly enough to shape.
  • Let sit for 5 minutes. The cakes will be very soft, but will firm up when cooked.
  • Dust each cake with flour, gently patting off any excess.
  • Coat a large, non-stick skillet with vegetable oil and set it over medium heat.
  • Once it is hot, add the crab cakes and cook until browned on one side, about 4 minutes.
  • Turn carefully and cook the second sides.
  • Serve immediately, with lemon wedges and/or sauce, if desired.