I’m loving these Whole30 gluten-free crab cakes because they are such a decadent meal. Since starting Whole30, 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
1/4 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
Press both sides of the gluten-free crab cakes in more almond flour
Meanwhile, heat 1 T coconut oil over medium heat
Once the oil is hot, fry 3-4 minutes on each side until golden brown
Enjoy with more fresh squeezed citrus juice
These both taste fantastic and hold up well while frying. We found that almond flour and an egg worked fantastically together to achieve this.
For the mayonnaise, you will need to use a Whole30 approved brand (like this Primal Kitchen one that I love) or make your own Whole30 mayo like Cheryl over at 40Aprons did. Everyday Maven also has a great recipe and shows you how to make homemade mayo.
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.
Pro Tip: To ensure your crab is truly gluten-free, only use real crab meat and not imitation.
Pro Tip: You can also use another nut flour like chestnut or tiger nut if you aren’t as fond of almond flour.
Pro Tip: You can fry these gluten-free crab cakes in ghee or bacon grease for even more flavor.
Keywords: gluten-free crab cakes, whole30 crab cakes, crab cakes