Gluten Free Crab Cakes
Bear & Burton’s
These gluten-free crab cakes lean into what matters: sweet lump crab, crisp GF panko, and the deep savory punch of W Sauce with the bright kick of Everyday Hot Sauce. No filler, no nonsense — just straight flavor.
Ingredients
- 1 lb lump crab meat, picked clean
- ¾ cup gluten-free panko
- 1 large egg
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1½ tbsp Bear & Burton’s W Sauce
- 1 tsp Bear & Burton’s Everyday Hot Sauce (adjust to taste)
- ½ tsp Old Bay
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 tbsp finely minced red onion or shallot
- 1 tbsp chopped fresh parsley
- Black pepper, to taste
Directions
- Make the binder
- In a large bowl, whisk together the egg, mayonnaise, Dijon, W Sauce, Everyday Hot Sauce, Old Bay, garlic powder, onion powder, and black pepper.
- Fold the crab
- Gently fold in the red onion, parsley, gluten-free panko, and crab meat. Mix just until combined, keeping the crab in large chunks.
- Chill
- Form mixture into crab cakes (about 3 inches wide). Refrigerate for 20–30 minutes to help them hold their shape.
- Pan-fry
Heat oil or butter in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and heated through. Transfer briefly to paper towels to blot any remaining grease and serve hot.