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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.

crab cake gluten free

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.

Engage with Our Blog! One of the most effective ways to support this blog is by leaving comments and liking the postings. Not only does this signal Google to display our travel tips and recipes more frequently, but it also encourages others to try them. Your feedback is invaluable – it helps me include data points that are helpful and relevant. Additionally, sharing how you travel benefits other readers; they often read the comments and take your advice. Thank you in advance for your input.


gluten free crab cake

the BEST crab cake recipe (gluten free)

Prep Time 2 hours 5 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine seafood

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.
Keyword crab cakes, easy summer dinner

Also, leave a comment and let me know what you enjoyed (or not!). Would love to learn from your experience.

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Recipe Rating




First, thank you so much to Duke’s Seafood for being aware and considerate of those with issues with gluten.

Second, thank you so much to Duke’s for being willing to share your creamy, delicious, and gluten free clam chowder recipe with others so that we can all enjoy it. There is something, though, to enjoying this creamy dish in its natural home. This feel-good food tastes so much better when you’re seated at Duke’s and watching the waves from the ocean beckoning you to them after lunch or dinner. I love the feeling of a full belly, wind softly teasing my hair, the sand wet under my toes, the gentle roar of the waves breaking.

We just went to Duke’s at Alki Beach this weekend and thoroughly enjoyed this clam chowder as well as their lobster bisque and North by Northwest cioppino. Can’t recommend Duke’s Seafood enough when you’re craving seafood, salads, or when you just don’t feel like making lunch or dinner.

Quality of Duke’s Food

Duke’s Seafood is renowned for its high-quality dishes that never fail to impress. The freshness of the ingredients is evident in every bite, from the succulent seafood to the crisp, vibrant salads. Their clam chowder stands out not only for its rich, creamy texture but also for its depth of flavor. The lobster bisque is another favorite, offering a perfect balance of creaminess and the delicate sweetness of lobster. The North by Northwest cioppino is a hearty, flavorful dish that highlights a variety of seafood in a robust tomato broth. Each dish at Duke’s is crafted with care, ensuring that every meal is a memorable experience.

Family-Friendly Environment

One of the standout features of Duke’s Seafood is its family-friendly environment. The atmosphere is warm and inviting, making it an ideal spot for family gatherings. The staff is always welcoming and attentive, ensuring that even the youngest diners feel at home. The menu offers a variety of options that cater to different tastes and dietary needs, making it easy for families to find something everyone will enjoy. Whether you’re celebrating a special occasion or just enjoying a casual meal out, Duke’s provides a comfortable and enjoyable dining experience for all ages.

Small Local Chain with Multiple Locations

Duke’s Seafood is a small local chain with multiple locations, each offering the same lofty standards of food and service. Despite its growth, Duke’s has managed to maintain the charm and quality of a local favorite. Each location has its own unique ambiance, but all share the same commitment to excellence. This consistency makes Duke’s a reliable choice no matter which location you visit. The convenience of having multiple locations also means that you can enjoy Duke’s delicious offerings no matter where you are in the area.

Gluten-Free Forward Menu

Duke’s Seafood is particularly notable for its gluten-free forward menu. They have gone above and beyond to ensure that those with gluten sensitivities or celiac disease can enjoy a wide variety of dishes without worry. The gluten-free clam chowder is a prime example of this commitment. It’s creamy, flavorful, and completely gluten-free, allowing everyone to enjoy this classic dish. Duke’s also offers a range of other gluten-free options, from salads to entrees, ensuring that there’s something for everyone. This dedication to accommodating dietary needs is just one of the many reasons why Duke’s is a beloved dining destination.

In conclusion, Duke’s Seafood is more than just a restaurant; it’s a place where quality food, a welcoming environment, and a commitment to inclusivity come together to create a truly exceptional dining experience. Whether you’re a local or just visiting, Duke’s is a must-visit for anyone who loves great seafood and a great dining experience.


Craveable Clam Chowder – Duke’s Award-Winning “Champion”(gluten-free)

Mouthwatering and GLUTEN FREE clam chowder. As a three-time winner of the Chowder Cook-off, Duke’s has perfected this comforting dish. 
Prep Time 45 minutes
Cook Time 3 hours
Course Main Course, Side Dish, Soup
Cuisine American, seafood
Servings 4

Ingredients
  

  • 2 c red potatoes diced
  • 4 slices nitrite-free bacon
  • ½ c butter
  • 2 c onion diced
  • 2 c celery diced
  • 1 tbsp fresh garlic chopped
  • ½ c flour or Duke's GF Flour Blend
  • 2 tbsp clam base see shopping tip below
  • c clam juice
  • c milk
  • c heavy whipping cream
  • ½ tsp fresh organic basil leaves diced small
  • 1 tsp fresh organic thyme stems removed and diced small
  • ½ tsp dried marjoram
  • tsp black pepper
  • 2 tbsp fresh organic parsley stems removed and diced small
  • 1 tbsp fresh organic dill stems removed and diced small
  • 1 lb IQF Surf Clams all natural

Instructions
 

  • Blanch potatoes in boiling water until tender. Cool and set aside.
  • Cook bacon in heavy-bottomed saucepan until crispy.
  • Add butter, onions, celery, and garlic, and sauté until tender. Make roux by adding flour. Stir well to incorporate.
  • Continue stirring and bring mixture to 175 degrees then cook for exactly 7 minutes. Do not brown roux.
  • In a separate bowl, mix clam base with clam juice until dissolved.
  • Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
  • Add the milk and cream, then the herbs. Heat until almost boiling (185 degrees), blending constantly with a wire whisk.
  • Add blanched red potatoes and Clams. Simmer at 185 degrees for 2 to 3 minutes or if possible, several hours.
  • The chowder will taste dramatically better after a “cure” or when the herbs have bloomed and the flavors have fully emulsified.
  • Serve at 165-175 degrees.

Notes

Chef “Wild” Bill tip: Custom Culinary makes an all-natural clam base developed for Duke’s. Purchase it in 1lb containers on Amazon.com under the Gold Label Clam brand.
Chef “Wild” Bill tip: if serving this the next day, place chowder in a 2-inch deep pan and refrigerate. The pan needs to be exactly 2 inches deep or the mixture will not get below 41 degrees in the proper time for safe food handling.
Keyword chowder, easy summer dinner, lunch, seafood, seafood chowder, summer dinner

Also, leave a comment and let me know what you enjoyed (or not!). Would love to learn from your experience.

Engage with Our Blog! One of the most effective ways to support this blog is by leaving comments and liking the postings. Not only does this signal Google to display our travel tips and recipes more frequently, but it also encourages others to try them. Your feedback is invaluable – it helps me include data points that are helpful and relevant. Additionally, sharing how you travel benefits other readers; they often read the comments and take your advice. Thank you in advance for your input.

I grew up outside of Seattle, and so was surprised when I moved here and found that salmon was so much more than a shrink-wrapped, packaged pink slab of fish at the grocery store.

When you eat salmon in Seattle is dependent on when the salmon is dependent on when it is in season. Locals pick salmon up at fishmongers who get the fish fresh that morning, not generally at the grocery store where it’s been sitting for a few days.

Salmon is also not necessarily always pink. Many commercial salmon distributors inject pink dye into the salmon to make it look more palatable, but whether a fresh salmon is pink or not depends on it’s variety.

Let’s dive into the fascinating world of salmon varieties found in the waters around Seattle. These iconic fish play a crucial role in the Pacific Northwest’s ecology, economy, and culture.

  1. Yukon Gold Salmon:
    • If you can your hands on it, grab some! This is the most tender, flavorful salmon that I’ve ever had. And it doesn’t taste like salmon. The fat content makes the taste buttery and smooth, not a bit fishy.
  2. Chinook (King) Salmon:
    • Also known as “kings,” these majestic salmon are the largest of the Pacific salmon species. They have rich, flavorful flesh and are highly prized by anglers and seafood enthusiasts.
    • Chinook salmon are known for their impressive size, with some individuals weighing over 100 pounds. They’re often caught in the Puget Sound and nearby rivers.
  3. Coho (Silver) Salmon:
    • Coho salmon are silver in color, hence their nickname. They’re smaller than chinook but still offer delicious meat.
    • Anglers target coho salmon during their fall runs, and they’re a popular catch for recreational fishing.
  4. Pink Salmon:
    • Pink salmon, also called “humpies,” are the smallest of the Pacific salmon. They have a delicate flavor and light pink flesh.
    • Pinks return to their natal streams in odd-numbered years, creating vibrant runs in local rivers.
  5. Sockeye Salmon:
    • Sockeye salmon are known for their deep red flesh and robust flavor. They’re often associated with the iconic Copper River salmon.
    • These fish are prized for their oil content and are excellent for grilling or smoking.
  6. Chum Salmon:
    • Chum salmon, sometimes called “dog salmon,” have pale pink flesh and are less commonly caught for sport.
    • They play a vital role in the ecosystem as a food source for wildlife and contribute to nutrient cycling in rivers.

Remember, each salmon species has its unique characteristics, migration patterns, and culinary qualities. Whether you’re fishing, enjoying a seafood feast, or simply appreciating the natural beauty of Seattle, these salmon varieties are an integral part of the region! 


Now where can you find these amazingly fresh fish?

  • The Fishermen’s Terminal: Let’s kick off this culinary adventure in a place that’s as Seattle as it gets — the Fishermen’s Terminal. Since 1913, this bustling center for commercial fishermen has been a gateway for local fishing vessels. Imagine a cool, salty breeze, the sounds of seagulls, and the sight of gleaming silver fish on ice. Their fresh market is where the magic really happens. Other fish markets generally get their fish from the Terminal. If you want it fresh off the boat, you’ve found it!
  • Pike Place Fish Market: Our recommendation for the best fresh salmon would be the Pike Place Fish Market. That’s the location where you see the famous fish thrown on TV. 
    • City Fish is one of the oldest fish-selling vendors in the market, and will ship any fish that they have in stock to anywhere in the United States overnight. Purchases over $100 are shipped for free. Jack’s Fish Spot is also an amazing vendor. We’ve been going there for 20 years. They also ship fish overnight, making sure that the goods are wrapped up to stay fresh for 48 hours. While you’re at Jack’s grab a quick snack of their alderwood candy smoked salmon. It’s addictive.

In Seattle, salmon isn’t just a dish; it’s a celebration of the Pacific Northwest’s natural bounty. So grab your virtual map, tighten your belt, and get ready for a delicious ride through the Emerald City!  If this recipe inspires you to actually travel to Seattle, here is a 3 day itinerary that will take you through downtown Seattle to enjoy the freshest salmon:)


Cedar Plank Salmon

  • Prep time: 5 minutes for the dish itself, a passive 2 hours to all day for the cedar planks to soak
  • Cook time: 15-20 minutes
  • Total active time: 25 minutes
  • Yield: 4 servings

Description

A delicious and nutritious, healthy main that comes together in a pinch.

Ingredients

  • 2-3 Cedar Planks (depending on the size of the salmon fillets)
  • 4 Salmon Fillets (about 4-6 oz each)
  • Salt and freshly ground pepper 
  • ⅓ cup Dijon Mustard
  • ½ cup Light Brown Sugar
  • 1 Lemon (thinly sliced)

Instructions

Ideally start to soak your cedar planks in water when you wake up in the morning. But at the very least start the soak 2 hours ahead of time.

Preheat the grill to med-high heat.

While the grill is heating, mix the mustard and sugar together in a small bowl. Mix until smooth.

Place the salmon on the cedar plank skin side down. Season with the salt and pepper and then spread about a teaspoon of the mustard/sugar mixture on top of each fillet. Arrange the lemon slices on top.

When the grill is ready, either place the cedar planks on the raised rack of your grill if you have one. If not, turn a burner off and place the cedar plank on that unlit side. Essentially, you want to make sure that the cedar plank doesn’t catch fire. This is particularly important if you have soaked the planks for a lesser amount of time.

Close the lid and cook the salmon until cooked. We like ours medium rare or cooked to 125°, but here is a link to recommendations on how to cook the perfect salmon from Food & Wine.

screenshot 2024 06 12 095958

The latest gadget (the Meater) that we actually use (as in it’s not just a product placement), and love is this thermometer that you can leave in the fish as you grill it. The gauge sends the temp to your iOS or Android phone to alert you when the gauge reaches your desired temperature.

Notes

Be careful not to overcook the salmon. Many people do, and it tastes okay, but if you want a true Seattle feel to the dish then you’ll want to make sure that the fish is cooked to medium rare. Also remember that the fish will continue to cook after you take it off of the grill.

Also, leave a comment and let me know what you enjoyed (or not!). Would love to learn from your experience.

Engage with Our Blog! One of the most effective ways to support this blog is by leaving comments and liking the postings. Not only does this signal Google to display our travel tips and recipes more frequently, but it also encourages others to try them. Your feedback is invaluable – it helps me include data points that are helpful and relevant. Additionally, sharing how you travel benefits other readers; they often read the comments and take your advice. Thank you in advance for your input.