Gluten Free Crispy Crab Cakes

The exquisite taste of crab meat shines with the added crunch of the Kinnikinnick Foods Gluten Free Panko Style Bread Crumbs.


1 lb. Phillips Crab Meat
2 eggs, slightly beaten
2 tsp. Gluten-free Dijon mustard
1/4 c. mayonnaise
2 tsp. Worcestershire sauce*
1 Tbsp. fresh parsley or
3/4 tsp. dry parsley flakes
3/4 c. gluten free panko style breadcrumbs*
butter/oil blend for sautéing

*Worcestershire sauce is not always gluten-free. Might be ok for some people, but this recipe isn’t celiac-safe. Omit the worcestershire or find one that’s gluten-free.


To Prep: 

  • In 2 qt. mixing bowl, blend beaten egg with mustard, mayonnaise, Worcestershire sauce, and parsley.
  • Stir in 1/4 c. of the breadcrumbs. Gently fold in crab meat.
  • Place remaining breadcrumbs in a separate bowl for dredging.
  • Form crab cake mixture into desired sized cakes (mixture will be wet) and press cakes gently into breading.

To cook:

  • Heat butter/oil blend over medium heat in sauté pan to just cover bottom.
  • Sauté cakes 3-5 minutes total per side, turning twice during cooking, until golden brown on both sides and centers reach a minimum of 165°.


*Gluten free panko style breadcrumbs can be found at

Recipe provided by Phillips Foods

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