Last Updated on October 15, 2025 by Sabrina Currie
These gluten-free Dungeness crab cakes with red pepper dip are a delicious blend of tender, sweet Dungeness crab with a crispy, gluten-free Parmesan coating. With each bite full of lump crabmeat and a satisfying savory crunchy exterior, they might just be the best crab cakes ever! Pair them up with the gf tangy red pepper dip or use one of your favorite sauces. Either way, these quick and easy crab cakes are always a crowd pleaser!
I first wrote these gluten free crab cakes with red pepper dip for my dad, who eats a gluten free diet and also happens to be a retired fisherman. After many family crab cake competitions, this version came out a winner. I think you'll agree, they taste just as great as the originals…maybe even better!
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Why I Love These Gluten-Free Crab Cakes
- Maryland style - Except for the missing breadcrumbs, these are very similar to Maryland-style crab cakes because they are full of juicy crab.
- Quick and Easy - Other than shelling your crab, these come together in just minutes.
- Versatile - Serve these as an appetizer or a delicious option for a protein topper over salad for a light and healthy meal.
- Crispier - Most gluten-free crab cakes use gf bread crumbs. I've used a mixture of cornstarch and parmesan that makes an extra crispy crab cake.
PS. I love homemade crab cakes and have 2 more versions. If you're not gluten-intolerant, you'll also love my classic crab cakes recipe and my crab and corn fritters.
Best Sauces For Dipping
This tangy red pepper dipping sauce is a tasty blend of smoky roasted red peppers and creamy Greek yogurt lightly spiced with Tabasco sauce. The creamy texture combined with the vibrant flavor is a perfect match for crispy Dungeness crab cakes. The sauce is thick and tangy but much healthier that traditional tartar sauce or aioli.
Other great sauces to dip in are lemon aioli, tartar sauce, remoulade, Dijon mustard mayonnaise, brown butter sauce with capers, mango coulis or Mexican style lime crema.
What Should I Serve With Crab Cakes
To make a complete gluten-free meal, pair gf crab cakes with a simple salad like this simple green salad or this arugula salad. Furikake salmon or potato leek and ham chowder make a great gluten-free main dish. If you're hosting a dinner party, finish with this chocolate tart that's easily made gluten-free with almond flour. A crisp, lemony white wine makes a great drink pairing as does a light beer.
For more side dishes, salads and mains that pair with crab cakes, see the link below.
Ingredients
With minimal ingredients, these savory crab bites have great flavor with no filler. Besides salt and pepper, these delectable crab cakes need only 6 gluten-free ingredients!
- Dungeness crab - I use locally caught Dungeness crab for this crab cake recipe (thanks, Dad!), but this works with snow crab meat, jumbo lump crab meat or sweet blue crab meat.
- Parmesan cheese - fresh parmesan is the key to the crisp coating. This, along with a small amount of cornstarch, takes the place of bread crumbs.
- Egg - acts as the binder, holding these delicate cakes together with minimal other ingredients.
Variations and Substitutions
- Crab Meat - You can substitute any other types of fresh crab for the Dungeness. If using canned crab, it is essential to squeeze all the extra liquid out before adding. Frozen and thawed is pretty good but canned crabmeat loses a lot of the texture and flavor so it is my least favorite choice. If using thawed or canned crab meat, drain it well, pressing gently to remove excess water or liquid.
- Spice - Swap ¼ teaspoon of signature Old Bay seasoning for the Tobasco hot sauce if you like. If you don't want anything spicy, use ¼ teaspoon of garlic powder or freshly grated lemon zest.
- Herbs - Parsley can be swapped for the delicious flavors of green onions, chives, or cilantro if you prefer.
Step By Step Instructions
The crab cakes are very simple and straightforward. Note: Keep the ingredient amounts the same for reliable results. This recipe intentionally has little filler.
Step 1. Beat the egg until frothy then add the parsley, salt, pepper and hot sauce and whisk together.
Step 2. Add crab and stir gently, being careful not to break up the chunks too much.
Step 3. Finely grate the Parmesan cheese into a wide bowl or onto plate.
Step 4. Add cornstarch and toss well. Divide the crab mixture into 4. These don't stick together quite the same as crab cakes filled with breadcrumbs or saltine crackers but just gently form them in your hand and press each mound into a compact patty about 2.5 cm/1 inch thick. Press both sides into the Parmesan mixture to coat in a thin, even layer.
Step 5. Preheat a large skillet with canola oil, olive oil or other neutral oil, then place the crab cakes in to fry. If a patty wants to crumble, press it gently back together in the pan. The Parmesan and egg will bind it as it cooks.
Step 6. Once crisp and golden, flip them over and fry until lightly golden brown and cooked through. Cool briefly (2-5 minutes) on a paper towel lined plate before serving.
Sauce Step 1. Roast your peppers in under a broiler or over a gas flame until charred. Or open a jar of already roasted peppers.
Sauce Step 2. Blend the base. In a blender or food processor, puree the red pepper until smooth.
Sauce Step 3. Add the fresh parsley, Tabasco, salt, black pepper, and red wine vinegar; blend again.
Finish. Pulse in the Greek yogurt just until combined and silky.
Serve. Spoon about ¼ cup sauce into each bowl and place a hot crab cake on top. Garnish with fresh herbs or more grated parmesan if you like.
FAQ's
The tried and true, simple method I use is to boil or steam the crab for 10 minutes. Using a large pot that will hold your crab with plenty of room, fill ½ full with water. Add 2 tablespoon salt per liter of water. You want your water about as salty as the sea. In fact you can even boil your crab in sea water if you have access to clean ocean water. We often do this out commercial fishing. Bring your water to a boil and then add your crab. Set your timer for 10 minutes and remove immediately at that point. I run cold water over mine for a minute to stop it from cooking more (but not so much that it's not still quite warm) but you can leave it hot if eating right away.
Yes. Place on a parchment‑lined baking sheet, brush tops with a little bit of melted butter or oil, and bake at 200°C/400°F for 12-15 minutes, flipping halfway.
You can, but the good stuff is real Dungeness crab or briny blue crab meat. If you choose to use imitation crab, keep it a bit chunky for the best texture once finished. If you (or someone you are cooking for) is gluten intolerant, check the ingredients on the imitation crab meat package. Some imitation crab has gluten in it.
Absolutely, crab cakes cook well in an air fryer. Lightly spritz both sides of each coated patty with a thin layer of non-stick cooking spray or place on a non-stick tray.
Arrange in a single layer in a preheated air fryer at 190°C/375°F. Cook until they are getting crispy and light brown, about 4-6 minutes, flip, then cook 3-5 minutes more until golden brown and set. (Every model varies, so keep an eye on them.)
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More Delicious Seafood Recipes
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Gluten-Free Dungeness Crab Cakes with Red Pepper Dip
Ingredients
Dungeness Crab Cakes
- 1 c Dungeness crab meat
- 1 egg
- 2 teaspoon parsley finely chopped
- ¼ teaspoon salt
- ¼ teaspoon Tabasco sauce or Old Bay Seasoning
- 1 c grated Parmesan cheese (100 g)
- 1 tablespoon cornstarch
- ⅛ teaspoon ground black pepper
- 2 tablespoon vegetable oil
Roasted Red Pepper Sauce
- 2 roasted, peeled and seeded red peppers (about 1 cup)
- 1 tablespoon parsley finely chopped
- ¼ teaspoon Tabasco sauce use more or less to taste
- 1 teaspoon red wine vinegar
- ½ c plain Greek yogurt
- ¼ teaspoon salt or to taste
- ground black pepper to taste
Instructions
- Beat egg until frothy then add herbs, salt, pepper and tobacco and whisk in. Add the crab and stir gently just until mixed.
- In a separate bowl, sprinkle the cornstarch over grated parmesan cheese and stir to coat.
- Preheat the oil in a large frying pan to medium heat.
- Form the crab mixture into 4 cakes and press each gently into the cheese mixture to coat both sides, then place them in the preheated pan. Fry until they are browned and crispy, then flip and brown other side, approximately 10-12 minutes total. When finished, drain briefly on a paper towel lined plate before serving.
Roasted Red Pepper Sauce
- Puree the roasted peppers in food processor or blender until smooth, then add the parsley, Tobasco and vinegar and blend. Add the yogurt and pulse just until blended, then season to taste with salt and pepper.
To Serve
- Pour ¼ c sauce into each of 4 bowls and top with a crispy crab cake. Optional: Serve with lettuce leaves or pea shoots and garnish with chive blossoms, chopped parsley or extra grated parmesan over top.
Kayla DiMaggio says
Loved how easy and delicious these gluten free crab cakes were!
Sabrina Currie says
I’m so glad you loved them Kayla! I was so excited when I figured out the simple crispy coating 🙂
Seanna says
Easy recipe to follow. Love the addition of the red pepper sauce!
Sabrina Currie says
Thanks Seanna! It took me a long time to figure out a gluten free and low cal dip that worked but I was so happy with this one!
Katie says
How fabulous! I have a GF friend I'll be sharing this one with!
Katie xoxo
Sabrina Currie says
Aw thank you Katie!