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Gluten-Free Crab Cakes with Mango Avocado Salsa

Name: Gluten-Free Crab Cakes with Mango Avocado Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb lump crab meat, drained; ½ cup gluten-free breadcrumbs; ¼ cup dairy-free mayonnaise; 1 tablespoon Dijon mustard (gluten-free); 1 egg, lightly beaten; 2 tablespoons finely chopped green onions; Salt and pepper, to taste; Olive oil, for frying; 1 ripe mango, diced; 1 avocado, diced; ½ cup diced tomatoes; ¼ cup chopped cilantro; Juice of 1 lime; Salt and pepper, to taste; ½ cup dairy-free mayonnaise; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh herbs (parsley, dill, or chives); Salt and pepper, to taste

Category:

Appetizer, Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 minutes

Cook Time: 10 Minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

Crispy, golden gluten-free crab cakes topped with a vibrant mango avocado salsa, served on a refreshing dairy-free herb aioli—bursting with tropical freshness and savory delight.

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What You’ll Need:

Crab Cakes

1 lb lump crab meat, drained
½ cup gluten-free breadcrumbs
¼ cup dairy-free mayonnaise
1 tablespoon Dijon mustard (gluten-free)
1 egg, lightly beaten
2 tablespoons finely chopped green onions
Salt and pepper, to taste
Olive oil, for frying

Mango Avocado Salsa

1 ripe mango, diced
1 avocado, diced
½ cup diced tomatoes
¼ cup chopped cilantro
Juice of 1 lime
Salt and pepper, to taste

Dairy-Free Herb Aioli

½ cup dairy-free mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh herbs (parsley, dill, or chives)
Salt and pepper, to taste

Prepration for:Gluten-Free Crab Cakes with Mango Avocado Salsa

Step 1/5

Combine crab meat, breadcrumbs, mayonnaise, mustard, egg, green onions, salt, and pepper. Form into small cakes and refrigerate for minutes.

Step 2/5

In a bowl, mix mango, avocado, tomatoes, cilantro, lime juice, salt, and pepper to create salsa. Refrigerate until serving.

Step 3/5

In another bowl, whisk dairy-free mayonnaise with lemon juice, herbs, salt, and pepper to form aioli.

Step 4/5

Heat olive oil in a skillet over medium heat, cook crab cakes until golden and crispy, approximately minutes per side.

Step 5/5

Serve crab cakes on a spoonful of herb aioli, topped generously with mango avocado salsa.

Chef's Tips & Notes

Substitute crab with cooked shrimp or salmon for variety.

Chill crab cakes thoroughly before cooking to help maintain shape.

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Gluten-Free Crab Cakes with Mango Avocado Salsa

Ingredients

Crab Cakes:
- 1 lb lump crab meat, drained
- ½ cup gluten-free breadcrumbs
- ¼ cup dairy-free mayonnaise
- 1 tablespoon Dijon mustard (gluten-free)
- 1 egg, lightly beaten
- 2 tablespoons finely chopped green onions
- Salt and pepper, to taste
- Olive oil, for frying
- Mango Avocado Salsa:
- 1 ripe mango, diced
- 1 avocado, diced
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- Juice of 1 lime
- Salt and pepper, to taste
- Dairy-Free Herb Aioli:
- ½ cup dairy-free mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh herbs (parsley, dill, or chives)
- Salt and pepper, to taste

Directions

Step 1

Combine crab meat, breadcrumbs, mayonnaise, mustard, egg, green onions, salt, and pepper. Form into small cakes and refrigerate for minutes.

Step 2

In a bowl, mix mango, avocado, tomatoes, cilantro, lime juice, salt, and pepper to create salsa. Refrigerate until serving.

Step 3

In another bowl, whisk dairy-free mayonnaise with lemon juice, herbs, salt, and pepper to form aioli.

Step 4

Heat olive oil in a skillet over medium heat, cook crab cakes until golden and crispy, approximately minutes per side.

Step 5

Serve crab cakes on a spoonful of herb aioli, topped generously with mango avocado salsa.

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Gluten-Free Crab Cakes with Mango Avocado Salsa

What You’ll Need:

Crab Cakes

Mango Avocado Salsa

Dairy-Free Herb Aioli

Prepration for:Gluten-Free Crab Cakes with Mango Avocado Salsa

Combine crab meat, breadcrumbs, mayonnaise, mustard, egg, green onions, salt, and pepper. Form into small cakes and refrigerate for minutes.

In a bowl, mix mango, avocado, tomatoes, cilantro, lime juice, salt, and pepper to create salsa. Refrigerate until serving.

In another bowl, whisk dairy-free mayonnaise with lemon juice, herbs, salt, and pepper to form aioli.

Heat olive oil in a skillet over medium heat, cook crab cakes until golden and crispy, approximately minutes per side.

Serve crab cakes on a spoonful of herb aioli, topped generously with mango avocado salsa.

Chef's Tips & Notes

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NEXT RECIPES

Creamy Dairy-Free Cauliflower Soup with Crispy Shallots and Bacon

Gluten-Free Potato and Chorizo Frittata

Dairy-Free Gluten-Free Artichoke Skillet Dip

Combine crab meat, breadcrumbs, mayonnaise, mustard, egg, green onions, salt, and pepper. Form into small cakes and refrigerate for minutes.

In a bowl, mix mango, avocado, tomatoes, cilantro, lime juice, salt, and pepper to create salsa. Refrigerate until serving.

In another bowl, whisk dairy-free mayonnaise with lemon juice, herbs, salt, and pepper to form aioli.

Heat olive oil in a skillet over medium heat, cook crab cakes until golden and crispy, approximately minutes per side.

Serve crab cakes on a spoonful of herb aioli, topped generously with mango avocado salsa.

Need Some Help?

Categories

Quick Links

GET IN TOUCH