Wheat-Free Crab Cakes

These crab cakes can be served as an entrée over a bed of greens or they can be made into smaller cakes for an appetizer.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. plus ½ cup extra-virgin olive oil, divided
  • 2 green onions, finely chopped
  • 12 oz. jumbo lump crabmeat
  • 2 garlic cloves, peeled and chopped
  • 2 large eggs
  • 1 Tbsp. mayonnaise
  • 1½ cups wheat-free bread crumbs, divided
  • ½ tsp. ground cayenne pepper
  • ½ tsp. ground basil
  • ½ tsp. ground oregano
  • ½ tsp. salt
  • ½ tsp. ground black pepper


  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté green onions for 1–2 minutes, until tender. Remove from heat.
  • In a large bowl, combine the crabmeat, garlic, egg, mayonnaise, ½ cup bread crumbs, cayenne pepper, basil, oregano, salt and pepper. Form into small patties, about ½" thick.
  • In a separate bowl, place remaining 1 cup of bread crumbs. Dredge patties in the bread crumbs thoroughly.
  • Heat ½ cup oil in a skillet over medium-high heat. Place crab cakes in oil and cook until golden brown, making sure to cook evenly on both sides. Once cooked, place on paper towels to drain.