Gluten Free Crab Cakes and a Free Giveaway

I’ve been in Hawaii for the last 12 days…it’s been rough (hehe, obviously not). It’s actually been an AWESOME vacation. I haven’t been on vacation for a full 2 weeks since over 2 years ago. I spent the first week in Kauai with my boyfriend, and am now in Maui with my best friend. Not bad eh?! The weather has been great, but today it’s cloudy and cool, so I’m happy to be catching up on a blog post!

The inspiration for this post comes primarily from the fact that for the first week of the trip, every single place we ate out, my boyfriend would order crab cakes to start.  (They’re quite the specialty here).  Now, obviously all crab cakes are made with gluten, and IF they happened to be made with gluten free bread crumbs, they’re still deep fried, which is icky AND means they’re cross contaminated.  Still, I was having some serious food envy…so I decided to try and make my own!

The Giveaway

Udi’s Gluten Free Foods has generously offered to give one lucky reader an Udi’s prize pack valued at $150!  You can enter below by liking or sharing my Facebook page, or the recipe link.

Now, here are a few notes about the recipe:

  • I used Udi’s Gluten Free bread and made breadcrumbs out of the frozen bread in a food processor.
  • For the ‘seasoning’ I used a local Hawaiian herb mix that you likely can’t get your hands on, so I’d recommend using any kind of Herbamere seasoning
  • I topped the crab cakes with my best friend’s AMAZING salsa recipe, which will be for a later post, but it was a mango salsa, and I highly recommend topping it with fresh salsa.

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins




  • 12 oz crab meat (I used wild crab from a tin, with just water added)
  • 2 eggs
  • ¼ cup red onion, diced
  • ½ cup gluten free bread crumbs
  • 1 TBSP of jalapeno, finely diced, with seeds
  • ¼ cup fresh parsley, diced
  • 1.5 TBSP fresh lemon juice
  • 1 TBSP dijon
  • 1.5 TBSP Herbamare seasoning, or seasoning of your choice
  • Salt and pepper to taste
  • 1 TBSP coconut oil


  1. Drain water from crab tin
  2. Prep all veggies
  3. Mix all ingredients together, except coconut oil
  4. Heat coconut oil over medium heat
  5. Form into cakes - make sure to press together firmly so they don't fall apart
  6. Once pan is hot, place cakes in pan and cook for 15 minutes
  7. Flip and cook for another 10
  8. Top with salsa or sauce of your choice
  9. Makes 7 individual crab cakes

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