Best Gluten-Free Maryland Crab Cakes (Broiled & Easy)

If there’s one thing most people know about Maryland, it’s that they take their crab very seriously. And after moving to the region over a decade ago, I’ve enjoyed crab here in about every way imaginable. But my favorite way to enjoy Maryland blue crab, caught fresh from the Chesapeake Bay, is in one of their famous crab cakes.

A true Maryland-style crab cake is all about letting the sweet flavor and tender texture of the crab meat be the star of the show. Why mess with perfection?

That means a crab cake that’s 98% crab meat, seasoned ever so lightly, and with just enough filler to hold it together. We use cracker crumbs instead of bread crumbs — they make the cakes lighter, and our favorite Schär Table Crackers happen to be gluten-free. Whether you’re gluten-free or not, you’re going to love these.

To play it safe, always check the labels of condiments when cooking for anyone with a gluten sensitivity — Worcestershire sauce and mustard can hide sneaky gluten sources.

The Ingredients

Fresh Lump Crab Meat

For an authentic Maryland-style crab cake, lump crab meat from Maryland blue crabs is what you want. Lump crab gives you those big, tender, meaty bites that make a crab cake heavenly. Skip the shelf-stable canned stuff — the refrigerated kind from the seafood counter is the next best thing if fresh isn’t available.

Not sure which grade to buy? Here’s a quick breakdown:

No one at your dinner table is going to hate you for using jumbo lump crab meat. But since it’s the largest and most coveted variety, it’s also the most expensive — so use whatever is in your budget and available to you.

Pro tip: Mix jumbo lump and backfin 50/50 for great texture at a more reasonable price.

Schär Gluten-Free Table Cracker Crumbs

Even the crabbiest of crab cakes need a little binder. We use finely crushed Schär Gluten-Free Table Crackers instead of boring old bread crumbs. Similar to saltines but more delicate and buttery in flavor, they crush into the perfect light binder. You’ll need about 10 full crackers (finely crushed in a blender or food processor) to get roughly ½ cup of crumbs. After trying them, we were hooked!

Schär Table Crackers are: gluten-free · wheat-free · lactose-free · preservative-free · non-GMO

Can’t find Schär? Crushed Glutino crackers, gluten-free panko, or finely crushed plain rice crackers all work as substitutes.

Mayonnaise

Use your favorite brand or homemade mayo. It adds richness and keeps the crab cakes moist without overpowering the crab flavor.

Egg

One large egg helps bind the mixture and gives the cakes structure. It works together with the mayo to hold everything together without weighing the crab down.

Mustard

You’ll often see Dijon in Maryland crab cake recipes, but here’s a little secret: many Marylanders who’ve been making crab cakes for generations swear by plain yellow mustard. After two batches, we found yellow mustard gives the filling a bit more of a pleasant savory tang — but if you only have Dijon, you won’t be disappointed. Either works.

Worcestershire Sauce

A tablespoon adds a deep umami punch. Note for strictly gluten-free diets: Some Worcestershire brands contain malt vinegar — always check your label. Lea & Perrins Original is labeled gluten-free in the US and is a reliable choice for this recipe.

Old Bay Seasoning

Non-negotiable for a true Maryland crab cake. The recipe calls for 1¼ tsp in the mixture. We also like to sprinkle a little extra on top of each cake right before broiling — it adds a nice color and a tiny pinch of extra flavor. Important for celiac/GF diets: Look specifically for McCormick’s Old Bay Gluten-Free Seasoning — it carries the certified GF label and is produced without wheat. The traditional Old Bay may contain wheat as a filler, so always check that your can says “Gluten-Free” on the label.

Lemon Juice + Fresh Parsley

Lemon brightens the crab; parsley adds freshness and makes the cakes prettier when cut. Parsley is optional — dried parsley (about 1 tsp) works fine if that’s what you have.

Butter

The recipe uses 4 tablespoons total — roughly half a tablespoon per cake, dotted on top just before broiling. It prevents the tops from drying out under the broiler and adds the rich flavor only butter can deliver. Use ghee for a dairy-light option, or a plant-based butter to keep things fully dairy-free.

Broiled, Baked, or Pan-Fried? Here’s How They Compare

This recipe is written for broiling, which we think is the best method for a crowd. But here’s how all three stack up so you can choose what works for your kitchen:

How to Keep Crab Cakes From Falling Apart

One of the most common crab cake fails is a cake that crumbles the second you try to move it. Here’s how to avoid that:

1. Form them firmly. When shaping, gently but firmly press the mixture together. They should hold their shape when you set them down.
2. Chill — this is the most important step. Refrigerate the formed cakes for at least 1 hour before cooking. This lets the egg and binders set up properly. Short on time? 15 minutes in the freezer works too.
3. Broil instead of frying. Broiling eliminates the need to flip the cakes, which is the moment most crab cakes meet their doom. No flipping = no falling apart.
4. Use parchment squares. Cut 3×3-inch squares of parchment and place one under each cake. This keeps them from sticking and lets you slide them onto the plate cleanly. (Foil works too — just grease it well.)
5. Don’t overmix. Fold gently. You want lumps of crab, not a paste.

Get The Recipe

Make-Ahead and Freezing Instructions

These crab cakes are great for entertaining because you can do most of the work ahead of time.

To freeze uncooked crab cakes: Place shaped cakes on a baking sheet and freeze until firm (about 2 hours). Wrap each individually in plastic wrap or freezer paper, then place in a zip-top freezer bag. To cook from frozen, thaw overnight in the fridge and broil as directed. They can also be cooked from frozen — just add several minutes to the cook time.

3 Easy Sauces to Serve With Crab Cakes

A great sauce takes crab cakes from good to unforgettable. All three of these come together in about 2 minutes:

We also love serving these with fresh lemon wedges and a few splashes of Tabasco on the side.

What to Serve With Maryland Crab Cakes

Crab cakes are great as an appetizer on their own, but if you’re making them a full meal, here are our favorite pairings:

• Easy Healthy Coleslaw — our mayo-free, dairy-free version is a perfect light pairing
• Corn on the cob — a classic Chesapeake Bay pairing
• Old Bay roasted potatoes — season with Old Bay GF and roast at 425°F until crispy
• Simple green salad — something light and fresh to balance the richness
• Gluten-Free Stuffed Mushrooms — great as a starter while the crab cakes are chilling
• Beer Steamed Cajun Shrimp — if you’re doing a full Maryland-style seafood spread

For a true Maryland experience, set out newspaper on the table, crack open a cold one, and enjoy. If you’re looking for more to explore on the Eastern Shore, check out our guide to Kent Narrows, MD — one of the best spots to eat crab cakes straight from the source.

Frequently Asked Questions

Can I use canned crab meat?

We strongly recommend against shelf-stable canned crab for this recipe. The texture is mushy, the flavor is metallic, and the cakes won’t hold together as well. If fresh isn’t available, look for refrigerated pasteurized crab meat in the seafood section — it’s the closest substitute and produces great results.

Is Old Bay seasoning gluten-free?

It depends on which version you buy. Traditional Old Bay may contain wheat as a filler in some formulations, making it risky for strict gluten-free diets. McCormick makes a separate, GFCO-certified Old Bay Gluten-Free Seasoning produced without wheat, barley, or rye. The packaging looks nearly identical to the original, so always check that the label specifically says “Gluten-Free” before you buy.

What can I substitute for Schär crackers?

Any neutral, buttery gluten-free cracker crushed finely will work. Good options include Glutino table crackers, plain rice crackers, gluten-free panko breadcrumbs, or crushed gluten-free saltines. Avoid crackers with strong flavors (like cheddar) that might compete with the crab.

Can I make these in an air fryer?

Yes! Air fry at 375°F for 10–12 minutes, or until golden brown and the internal temperature reaches 145°F. Lightly spray the air fryer basket with cooking spray first. No need to flip if your cakes are well-chilled.

What internal temperature should crab cakes reach?

The FDA recommends cooking all seafood to an internal temperature of 145°F (63°C). Use an instant-read thermometer and insert it into the thickest part of the cake.

Why do my crab cakes keep falling apart?

The most common reason is skipping the chill time. The mixture needs at least 1 hour in the fridge (or 15 minutes in the freezer) to firm up before cooking. Also make sure you’re not over-mixing — fold gently to keep the lump crab intact, which helps the cakes hold their structure.

Can I make these dairy-free?

Yes. Substitute a plant-based butter (like Earth Balance or Miyoko’s) for the butter on top. Everything else in the recipe is already dairy-free.

How do I reheat leftover crab cakes without drying them out?

The best way is a 325°F oven for 10–12 minutes, or an air fryer at 350°F for 5–6 minutes. Avoid the microwave — it makes them rubbery and steams out all the flavor you worked so hard to build.

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