Crab Cakes (gluten free)

Crab Cakes (gluten free)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 172.7
  • Total Fat: 10.6 g
  • Cholesterol: 104.0 mg
  • Sodium: 269.1 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 16.2 g

View full nutritional breakdown of Crab Cakes (gluten free) calories by ingredient
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I think this will work on "The Plan" diet I think this will work on "The Plan" diet
Number of Servings: 4


    2 cans (6.5 oz), drained Crab, canned - I use 1 can of lump and 1 can of minced - or use 8 oz. fresh crab meat
    1-1/2 teaspoons freshly minced Garlic
    1/4 cup chopped fresh Basil leaves, ( or use fresh parsley)
    1 large Egg,
    2 tbsp Mayonnaise, regular (mayo)
    1/2 tsp Lea & Perrins, Worcestershire Sauce
    1/4 tsp dried Thyme (or dill weed)
    1/8 tsp freshly ground black pepper or to taste
    1/2 tsp Onion powder
    1/4 cup Almond Flour
    1-1/2 tsp Coconut Flour
    1/8 tsp salt (opt)
    Coconut oil or ghee for frying


Mix all ingredients together and then form into 4 patties.

Heat a griddle or frying pan on the stove, and add a generous amount of coconut oil (or ghee). When hot, add the crab cakes. Fry about 5 minutes on each side. Before turning add a dab of coconut oil or ghee to the top of each patty then turn over to fry the side with the oil.

Serve with buttered broccoli and carrot beet salad ( shredded raw carrots and raw beets with olive oil and fresh lemon juice.)

Serving Size: Divide recipe into 4 patties

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