Gluten Free Crab Cakes


Servings 12
Time Needed Prep
Ingredients 10
Difficulty Medium

Rating (click to rate)

5.0 based on 2 ratings.


  • 340 g Crab Meat
  • 2 Bacon Rashes Diced
  • 3 Shallots
  • 160 g Dollop Cream
  • 1 tbsp Tartare Sauce
  • 1/2 tsp Garlic Salt
  • 1.5 cups Almond Meal
  • 1 Egg
  • 100 g Rice Crackers
  • 3 tbsp Oil, For Frying

Nutrition Information

Qty per
85g serve
Qty per
Energy 176.77830940989kcalcal 206.97455107752kcalcal
Protein 9.3094098883573gg 10.899589089133gg
Fat (total) 11.458333333333gg 13.415579126647gg
 - saturated 3.4305555555556gg 4.0165430839779gg
Carbohydrate 11.213450292398gg 13.128866590288gg
 - sugars 2.4970760233918gg 2.9236120125439gg
Dietary Fibre 1.625gg 1.902573039779gg
Sodium 300.2990430622mgmg 351.59437735482mgmg

Nutritional information does not include the following ingredients: Egg, Oil, for frying

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These Gluten Free Crab Cakes are packed with protein, easy to make and delicious with only a tiny hint of naughtiness.


  1. Slice bacon and shallots. Heat frypan over medium heat and add bacon, shallots and cream. Fry until cream starts to reduce, stirring continuously for 3-4 minutes. Set aside to cool.

  2. In a large bowl add crab meat (we used canned crab meat, drained well), almond meal or breadcrumbs, tartare sauce, egg and garlic salt. Mix well and add cooled cream mix. Mix well again.

  3. Place rice crackers in a ziplock bag and crush or you can use a blender if you have one. Set aside in a bowl.

  4. Roll a large handful of crab meat mix into a ball (it will be quiet soft), drop into bowl of rice crackers and coat well.

  5. Set aside on baking paper so they don't stick.

  6. Heat frypan and the olive oil over medium heat. Carefully place crab cakes into frypan and cook until golden brown, about 4 minutes each side.

  7. Serve with salad, lemon wedges and dollop of tartare.

Recipe Hints and Tips:

  • Crab Cakes are suitable for freezing for up to 3 months.
Stay at home mum-Lydia
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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