Gluten-Free Low Sodium Crab Cakes



Serving size

2 crab cakes
30 Minutes

This recipe can be multiplied by 2. The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Roasted Potatoes or Roasted Garlic Mashed Potatoes or Healthy French Fries


Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad


Gluten-Free Low Sodium Crab Cakes


16 ounce Crabmeat
1/2 cake Snacks, rice cakes, brown rice, plain, unsalted (crumbled)
1/2 tsp. Tabasco sauce
2 tsp.. Worcestershire sauce
1 Tbsp Shallots, raw (minced)
2 tsp. Dijon mustard
1 large Egg white(s)
1 Medium stalk Celery, raw (diced)
1 Tbsp. Lemon juice
2 Tbsp. Reduced fat mayonnaise
1 to taste Black pepper
2 tsp. Olive oil


Pick over crabmeat, removing any shell.

Break the rice cakes into small pieces about the size of grains of rice.

Fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise and pepper.

Fold together gently until well blended. Try not to break up the crabmeat too much.

Form into 8 cakes and chill. This can be made up to 12 hours in advance.

Preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until browned. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 - 10 minutes. Serve.

Serve this recipe with one of these starch side dishes.

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…


Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Roasted Beets

Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I love crab cakes and the best have very little breading. Some folks use saltine crackers and others day old bread, but for this gluten free version the crumbled rice cakes work surprisingly well. They’re actually better than the “regular” crab cakes.

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."

Zenna Schaffer, Author