Gluten Free Cajun Crab Cakes

cajun crab cakes

Cajun Crab Cakes

  • Servings: 12
  • Time: 30-60 mins
  • Difficulty: medium


  • 1 pound lump crab meat 
  • 1 Tbsp olive oil 
  • 1/2 small onion, finely chopped 
  • 1/2 poblano chile, stemmed, seeded, and finely chopped 
  • 1 garlic clove, minced 
  • 1 tsp salt 
  • 1/4 tsp chile powder 
  • 1/4 tsp ground black pepper 
  • 1/4 tsp cayenne pepper 
  • 1 egg, lightly beaten 
  • 1/4 cup Greek yogurt
  • 1 tsp whole grain mustard 
  • A few dashes of hot sauce 
  • 1 scallion, finely chopped 
  • 2 Tbsp finely chopped Italian parsley 
  • Juice of 1/2 lemon 
  • 3/4 cup gluten free bread crumbs 
  • 2 Tbsp vegetable oil 



  1. Place the crab meat in a large mixing bowl. 
  2. Heat the olive oil in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring about 3-4 minutes until the vegetables are softened but not brown. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 10-15 minutes. 
  3. Add the crab, egg, Greek yogurt, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients. 
  4. Using a 1/3 measuring cup, form the mixture into cakes, packing gently to look like hockey pucks. Cover the cakes and chill for 20-30 minutes. 
  5. When you are ready to cook the cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat the 2 Tbsp of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4-5 minutes on each side, until golden brown. Do not over-crowd the pan- fry in batches if necessary. Serve immediately with favorite tartar or remoulade. 
cajun crab cakes