This crab cake recipe is from the kitchen of one of my good friends, a true connoisseur of flavors and a culinary enthusiast. She is the person who, nearly two decades ago, introduced me to the exquisite taste of truffle oil, a delicacy that has since become a staple in my kitchen. Her passion for food is infectious, and it was through her guidance—though she may not have been aware of it—that I began to explore the art of cooking.
Growing up, the kitchen was unfamiliar territory to me, and it wasn’t until my 20s that I started to experiment with food and recipes. The dishes that my friend crafts are not just meals; they are a symphony of tastes that come together in perfect harmony, absolutely delicious and always leaving one craving for more. It was her creativity and flair in the kitchen that sparked my interest in gastronomy, leading me down a path of culinary discovery and delight.
One of her signature dishes features the Dungeness crab, a prized catch from the Pacific Northwest, where about 25% of its weight yields succulent meat that’s both sweet and tender—a true delight for any seafood connoisseur.
Each bite is a celebration of the crab’s natural sweetness, enhanced by a blend of carefully selected herbs and spices. The recipe, which I am about to share, is not just a set of instructions; it is an invitation to experience the joy of cooking with one of the ocean’s most esteemed offerings. So, without further ado, let us embark on this epicurean adventure and discover the secrets to crafting the perfect crab cake.
The Dungeness crab, with its distinctive, purple-tinged shell and white-tipped claws, is a culinary gem that embodies the essence of our rugged coastlines, misty mornings, and the briny kiss of sea breezes. Commonly found in the Puget Sound, Hood Canal, and along the Pacific coast, these crabs can grow up to 10 inches across, though they are typically 6 to 7 inches in size. Their presence on seafood menus throughout Washington is a testament to their enduring appeal and the culinary magic they bring to the table.
If you happen to be in the area, you can hike out to the Dungeness spit. Located in northeastern Clallam County, Washington, it is a fascinating place for spotting Dungeness crabs. Stretching approximately 5 miles (8 km) into the Strait of Juan de Fuca, it’s the longest natural sand spit in the United States. The shallow bay it encloses, known as Dungeness Bay, provides an ideal habitat for these crabs. As you explore the spit, keep an eye out for these iconic crustaceans scuttling along the shoreline. And hey, if you’re lucky, you might even catch a glimpse of their distinctive, reddish-brown shells peeking out from the sandy substrate.
The Dungeness Spit Trail offers a 10.3-mile out-and-back route with scenic views and a chance to spot wildlife, including those delightful Dungeness crabs.
One of the other critical ingredients for this recipe is panko. Panko breadcrumbs have become a staple in kitchens worldwide, known for their light, airy texture and superior crunch. But did you know that panko can also be gluten-free? Enter Kikkoman® Gluten-Free Panko, a game-changer for those with dietary restrictions. Unlike traditional breadcrumbs made from wheat, Kikkoman’s version swaps out the gluten for rice flour and pea protein. The result? A coating that’s just as crispy and delicious, minus the gluten baggage.
Now armed with all of this knowledge about the key ingredients in this gluten free crab cake recipe, you are sure to enjoy it even more! Bon appetite:)
For more gluten-free options, check out more delicious and easy recipes here.
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the BEST crab cake recipe (gluten free)
Ingredients
Vinaigrette
- ½ c grapeseed oil
- ¼ c fresh lemon juice
- 1 tbsp thyme finely chopped
- 1 tbsp parsley finely chopped
- 2 tsp marjoram finely chopped (can substitute basil or rosemary)
- 1 tbsp green onion finely chopped
- ½ tsp dijon mustard
Crab Cakes
- ¼ c mayonnaise
- ¼ c green onion finely chopped
- 2 large egg yolks
- 2 tbsp fresh lemon juice
- 4 tsp dill finely chopped
- 4 tsp thyme finely chopped
- 4 tsp parsley finely chopped
- 4 tsp marjoram finely chopped
- 1 tbsp dijon mustard
- 1 tbsp lemon peel finely grated
- ¼ tsp ground black pepper
- 1 lb Dungeness crab
- 2 c gluten-free panko divided
- 2 tbsp butter
- 2 tbsp grapeseed oil
Instructions
For vinaigrette
- Whisk ingredients together in a small bowl. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and refrigerate.
For crab cakes
- Whisk first 10 ingredients in a large bowl. Fold in crab and 1 c gluten-free panko. Make sure that the crab is spread throughout the mixture, not in one big lump. Let stand for 10 minutes.
- Scatter remaining 1c gluten-free panko on a plate.
- Shape 16 crab cakes out of the crab mixture. Each cake should be about 2 inches across with about 1/4 c of the mixture. Press both sides of the patties into the panko on the plate.
- Place each crab cake on a baking sheet covered with wax paper. Cover and refrigerate for at least an hour. You can keep them chilled and uncooked up to 1 day.
- Melt 1 Tbsp butter with 1 Tbsp oil in a heavy, large skillet over medium-high heat. Once the butter/oil are hot, add crab cakes and cook until golden brown on both sides, about 2.5 minutes each side (5 minutes total). Add more butter and oil as needed.
- Plate the crab cakes, adding sprigs of the fresh herbs to decorate the dish.
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