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Crispy Crab Cakes (Gluten-Free, Soy-Free, Dairy-Free)

Name: Crispy Crab Cakes (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1 (15 oz) can jumbo lump crab meat, drained; 1/4 cup onion, finely chopped; 2 garlic cloves, minced; 1/4 cup fresh parsley or cilantro, chopped; 1 tbsp lemon juice; 1 tsp cumin; 1/4 tsp smoked paprika (optional); Salt and pepper, to taste; 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water); 1/3 cup almond flour or gluten-free breadcrumbs; 1/2 cup crushed almonds or GF coating mix (for crust); 2 tbsp olive oil, for pan-frying

Category:

Main Course

Difficulty: Easy

Serves:

10 people

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

Golden on the outside, tender on the inside—these chickpea cakes are packed with herbs, garlic, and lemon. They’re satisfying, allergy-friendly, and perfect as an appetizer, snack, or part of a main meal.

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What You’ll Need:

1 (15 oz) can jumbo lump crab meat, drained
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/4 cup fresh parsley or cilantro, chopped
1 tbsp lemon juice
1 tsp cumin
1/4 tsp smoked paprika (optional)
Salt and pepper, to taste
1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
1/3 cup almond flour or gluten-free breadcrumbs
1/2 cup crushed almonds or GF coating mix (for crust)
2 tbsp olive oil, for pan-frying

Prepration for:Crispy Crab Cakes (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/5

Make the Flax Egg

In a small bowl, mix ground flaxseed with water. Let sit for 5–10 minutes until gelled.

Step 2/5

Prepare the Mixture

In a food processor, pulse chickpeas until mostly smooth with some texture. Transfer to a bowl and mix in onion, garlic, herbs, lemon juice, cumin, paprika, salt, pepper, flax egg, and almond flour or breadcrumbs. Stir until a firm dough forms. Chill for 10 minutes if too sticky.

Step 3/5

Form the Cakes

Scoop mixture and shape into small patties. Press each into crushed almonds or coating mix for a crispy outer layer.

Step 4/5

Pan-Fry

Heat olive oil in a nonstick skillet over medium heat. Cook patties in batches for 3–4 minutes per side, until golden brown and crispy. Drain briefly on a paper towel.

Step 5/5

Serve

Serve warm with a dairy-free ranch, tahini sauce, or lemony vegan yogurt dip.

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