Whole30 crab cakes that are also gluten-free provide a great meal that will feel like a special treat!
The BEST Gluten-Free Whole30 Crab Cakes
I love that these Whole30 gluten-free crab cakes are easy to whip up and a fun change to typical Whole30 eats. Especially when you’ve eaten your max or baked chicken, even if it is our BEST roasted chicken.
I mean, I love protein as much as the next girl but sometimes I want a RICH, unforgettable meal. These gluten-free Whole30 crab cakes always hit the spot. They truly are such a decadent meal.
Since starting Whole30 again, I feel fantastic! This January was my third round so I decided to make it more of a lifestyle rather than a just one and done kind of thing.
I always tell people that eating fresh like I do while on Whole30 and avoiding grains, dairy and sugar I feel my best. So why do I always go back to my old ways then? Well, this time around, I have given myself freedom to have whatever I want whenever I want and really try to focus on how the food I eat makes me FEEL.
I learned that those things don’t make me feel great. I still love to enjoy them occasionally but daily just won’t do if I want to feel at my tip top.
How are these gluten-free Whole30 crab cakes different?
I love the fresh approach to eating that Whole30 provides. Since the plan doesn’t include grains, I got creative with the ingredients in these gluten-free crab cakes.
Now, they both taste fantastic and hold up well while frying. We found that almond flour and an egg worked fantastically together!
I used red and yellow peppers and celery as well as lime juice because they were what I had. However, they also add great crunch, flavor and color which I love!
Can I use different vegetables in my Whole30 crab cakes?
Feel free to venture out of your comfort zone and try chopping up any vegetables you like to make your Whole30 gluten-free crab cakes unique.
I’ve tried cucumbers as well and they also taste great. Chopped jalapeños or jicama would also be great.
They are great with fried plantains and sliced tomatoes as well as some fresh wedges of limes. I also like serving them on a bed of spring mix for a full presentation and more veggies.
Our bacon cabbage salad, minus the feta also make a beautiful and delicious side dish to these gluten-free Whole30 crab cakes.
While you can enjoy these for any meal, I love them for lunch. For breakfast, my go-to is definitely our fauxtmeal paleo no-oats Whole30 ingredients used.
I’m loving these Whole30 gluten-free crab cakes because they are such a decadent meal. Since starting Whole30 (one week ago), I feel fantastic! I love the fresh approach to eating that it provides. Since the plan doesn’t include grains, I got creative with the ingredients in these gluten-free crab cakes so that they both taste fantastic and hold up.
- 1 can (6 oz.) Crown Prince wild caught crab
- 1 T homemade Whole30 mayo or Primal Mayo
- 1 egg
- 1/4 C chopped raw veggies (I used celery and red & yellow pepper)
- 1/4 C almond flour, plus 1/2 C more for dusting
- 1/2 lime juiced
- 1/2 tsp. Real Salt
- 1 tsp. hot pepper sauce
- 1 T dried parsley
- coconut oil for frying
- Drain the crab and flake it using a fork.
- Add all ingredients and form into patties.
- Add additional almond flour as needed to keep your patties together.
- Dust both sides of the crab cakes with more almond flour and fry 3-4 minutes on each side until golden brown.
- Enjoy with more fresh squeezed citrus juice and a vibrant salad.
- We also love serving this island meal with coconut oil fried banana slices…yum!
Keywords: Whole30, gluten-free, easy dinner
If you like these, be sure to check out our other Whole 30 recipes…
Video by: Amie Pendle