21 Day Fix Jumbo Lump Crab Cakes {Gluten-free}

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 4 crab cakes 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: American



  • 2 tsp extra-virgin olive oil
  • olive oil spray
  • 2 tsp butter or ghee
  • 1/2 small onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 pound jumbo lump crabmeat
  • 1 cup fresh bread crumbs (Use Gluten-free bread for GF Crab cakes)
  • 1 1/2 tablespoons mayonnaise
  • 1 tsp old bay seasoning
  • 1 large egg white
  • 1/2 lemon, juiced
  • 12 T freshly chopped cilantro leaves or chives
  • 1/2 tsp salt
  • pepper
  • lemon wedges, for garnish


  1. Spray a non stick pan with olive oil spray and cook onion for 4-5 minutes over medium-low heat until the onion gets kind of caramelized, and in garlic and cook for an additional minute. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lemon juice, 1/2 tsp of salt, old bay, and cilantro, mixing just until well blended, being careful not to break up the lump crab too much.
  2. Shape the mixture into 4 fat crab cakes. Sprinkle with a little more salt and put them on a plate, cover, and stick them in the refrigerator to chill for at least an hour.
  3. To serve, heat butter and olive oil in a non stick pan over medium heat. Add the crab cakes – two at a time if you want so you can flip easily – and cook for about 4 minutes each side until nice and crisp. Be careful flipping, as they can fall apart, but they will be delicious even if they do!
  4. Serve with lots of fresh lemon juice. YUM!


Makes 4 crab cakes. 1/2 YELLOW, 1 RED, 2 tsp per crab cake

Weight Watchers Freestyle Points Per Crabcake: 6


  • Serving Size: 1 crab cake

Keywords: appetizer, crab, crab cakes, seafood, gluten-free, paleo