Outstanding Air Fryer Gluten Free Crab Cakes

Air Fryer Gluten Free Crab Cakes– if you make one recipe from my blog, make sure it’s these. I am so proud of this crab cake! It’s gluten free, takes 10 minutes in the air fryer, and has minimal filler so there’s optimal crab flavor. I promise you, and anyone you serve them to will love them!

AIR FRYER GLUTEN FREE CRAB CAKES

This is the absolute BEST crab cake recipe I could come up with. They have a delicious, classic flavor profile of Old Bay, lemon, and Worcestershire that will transport you to the eastern shore of the United States where you’re laughing with friends and family while you sip a margarita and dive into a crab cake. These air fryer crab cakes also have the most amazingly crispy exterior with a melt in your mouth interior, with NO oil! In just 10 minutes, YOU can air fry the best gluten free crab cakes of your life.

WHY YOU WILL LOVE THESE HEALTHY GLUTEN FREE CRAB CAKES

• They’re Gluten Free
• Healthy crab cakes made in the air fryer, so no excess oil!
• These crab cakes only need 10 minutes to cook
• Made with common pantry ingredients
• Delicious and flavorful without any mayo!
• There’s very little filler, so there is a TON of crab flavor
• These gluten free crab cakes make a delicious appetizer or main meal

WHAT YOU NEED TO MAKE CRAB CAKES GLUTEN FREE

1. Lump crab meat
2. Plain yogurt: I use plain, non-fat yogurt, but you can absolutely use mayo if you don’t have yogurt
3. Egg: This acts as a binder
4. Gluten Free Panko: Regular Panko will work as well if you’re not Gluten Free
5. Old Bay: A non-negotiable seasoning in any classic crab cake recipe
6. Yellow Mustard: I like the brightness yellow mustard adds, but feel free to use any mustard you like except for whole grain mustard
7. Worcestershire Sauce: Impossible to say and spell, but a much needed ingredient to round out the flavor profile of the crab cake
8. Dried Parsley
9. Lemon Juice
10. Salt

HOW TO MAKE GLUTEN FREE CRAB CAKES IN THE AIR FRYER

1. In a large bowl, whisk together the plain yogurt, egg, Old Bay, yellow mustard, Worcestershire sauce, dried parsley, lemon juice, and salt
2. Add the lump crab meat and the Gluten Free Panko to the bowl with the wet ingredients, and use a spatula to gently fold it all together.
3. Place the gluten free crab cake mixture into the fridge for an hour, or into the freezer for 30 minutes
4. After the crab cake mixture has chilled, take it out and use a 1/2 cup measuring cup to scoop out the crab cake into mounds onto a parchment lined sheet pan (it makes about 5)
5. With your hands, you want to lightly pack the mounds into gluten free crab cakes just till they hold together, you don’t want to compress them too much
6. Place 4 crab cakes into your air fryer basket that’s been sprayed with non-stick cooking spray
7. Air fry crab cakes at 370 degrees F for 8-10 minutes, or until the top is a nice golden brown color
8. I like using a thin, flat spatula (like a fish spatula) to lift the crab cakes out of the hot air fryer basket and onto a serving tray
9. Serve with cocktail sauce and enjoy!

BAKING DIRECTIONS

If you don’t have an air fryer you can also bake these healthy, gluten free crab cakes.

To bake them:

1. Follow steps 1-3 in the directions above
2. Preheat oven to 450 degrees F
3. Form the healthy crab cakes as I explained above in steps 4-5
4. Bake on parchment lined sheet pan for 12-15 minutes, or until the edges are golden brown
5. Serve with cocktail sauce and enjoy!

OTHER GLUTEN FREE DINNERS FOR YOU TO ENJOY

WHAT TO SERVE WITH THESE AIR FRYER CRAB CAKES

Sauces:

• Cocktail sauce
• Horseradish Mustard
• Tartar Sauce
• Remoulade Sauce

Sides:

• Easy Cucumber Salad
• 15 minute Air Fryer Brussels Sprouts
• Air Fryer Green Beans

RECIPE TIPS

• Be sure to use lump crab meat in this recipe
• You can substitute the plain yogurt for mayonnaise if you want
• Don’t over work the gluten free crab cake mixture, mix it just until everything is well coated
• Chilling is essential, so please don’t skip it!
• When forming the crab cakes, don’t compress them too much. You want a nice, melt in your mouth texture, not a hockey puck
• Air fry until these gluten free crab cakes are lightly golden brown
• Make these alongside a pork roast for an epic holiday meal!

STORING AND REHEATING

STORING:

To store these gluten free crab cakes you’ll want to keep them in an air tight container in the fridge. They will stay good for up to 4 days.

REHEATING:

You can reheat these healthy crab cakes in the microwave, oven, or air fryer, but I recommend the air fryer.

• Air Fryer: Preheat to 300 degrees F, place crab cakes in the basket and cook for 2-4 minutes until they’re warmed through
• Oven: Preheat to 350 degrees F, place crab cakes on a parchment lined baking sheet and bake for 10-12 minutes
• Microwave: (not recommended, but it will work) Place crab cakes on a microwave safe plate, cover them with a damp paper towel and microwave for 1 minute, check the crab cakes then add 30 seconds at a time until they’re hot enough.

Did you make these crab cakes? If so, I would GREATLY appreciate you leaving a comment and rating down below. In addition, you can also follow me on Instagram and tag me, @coleinthekitchen, so I can see your creation there!

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