Crab Cakes

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Crab Cakes

Prep time

Cook time




  • 14 Glutino Vegetable Gluten-Free Crackers
  • 1/2 Cup mayonnaise
  • 3 Tablespoons Celery finely minced
  • 2 Tablespoons Parsley fresh, finely minced
  • 1 1/2 Teaspoons Seafood Seasoning
  • 1 Teaspoon dry mustard can use regular mustard
  • 1 Tablespoon lemon juice
  • 2 Large Eggs
  • 1 Pound Crab Meat
  • Glutino Gluten-Free Pantry All-Purpose Flour Mix
  • Vegetable Oil


  1. Put the crackers into a food processor or blender and blend them into crumbs.
  2. In a 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.
  3. Line surface with flour mix. Form mixture 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.
  4. Coat a large skillet with vegetable oil and set it over medium heat. Once it is hot, add the crab cakes and cook until browned. Turn carefully and cook the second sides.
  5. Once the crab cakes are brown, they are ready to be enjoyed.
Crab Cakes
Nutrition Facts
Crab Cakes
Amount Per Serving
Calories 407 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Sodium 909mg 38%
Total Carbohydrates 12g 4%
Sugars 1g
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.