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Old Bay Crab Cakes with Homemade Tartar Sauce

Using Old Bay Seasoning (yes it’s gluten-free!) gives a wonderful flavor to these succulent crab cakes. OldBayCrabCakes1

Old Bay Crab Cakes with Homemade Tartar Sauce
5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Using Old Bay Seasoning (yes it's gluten-free!) gives a wonderful flavor to these succulent crab cakes.
Tartar Sauce
  • ¾ cup GF mayonnaise
  • ¼ cup dill pickles, finely chopped
  • 1 ½ Tbsp scallions, finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • 4 tsp lemon juice
  • 1 tsp GF Dijon mustard
  • ½ tsp GF Worcestershire sauce
  • ½ tsp GF hot sauce
Crab Cakes
  • 1 cup GF mayonnaise
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp GF Dijon mustard
  • 2 Tbsp lemon juice
  • 2 tsp Old Bay Seasoning
  • 1 ½ cups GF Panko breadcrumbs
  • 1 lb lump crabmeat
  1. Mix together all ingredients for tartar sauce, and let refrigerate for at least 30 minutes to allow flavors to blend.
  2. For the crab cakes, in a large bowl mix together everything except breadcrumbs and crabmeat, until well blended. Gently stir in the remaining ingredients, until just combined.
  3. Shape into 3” wide patties, and refrigerate for 30 minutes.
  4. Fry in a hot oiled skillet until golden on both sides.
  5. Serve hot with tartar sauce and lemon wedges.
For added flavor, add some finely chopped cooked bacon (about 8 slices).


17 Responses to Old Bay Crab Cakes with Homemade Tartar Sauce

  1. Felicia Schaps March 3, 2014 at 3:06 pm #

    What is the measurement for the GF panko breadcrumbs. It just says 1 1/2 . Is that tbsps or cups???????

    • Marla Hingley
      Marla Hingley March 3, 2014 at 3:15 pm #

      Oops sorry! It’s 1 1/2 cups :o) Thanks for the catch!

      • Felicia Schaps March 3, 2014 at 3:17 pm #

        Thanks looking forward to trying them.

  2. Monika March 27, 2014 at 6:36 am #

    GF Panko Breadcrumbs? Didn’t realize there was such a thing. Must look for these…

    • Marla Hingley
      Marla Hingley March 27, 2014 at 8:36 am #

      If you look at the picture at the bottom of the recipe, you’ll see a picture of the box so you know what to look for at the store. The brand I use is by Kinnikinnick, and is available at my local grocery store. Most large grocery chains have access to this brand, so if you can’t find it in the store ask them to bring it in. With more people eating gluten free, I find stores are more than willing to bring in new products like this. If you can’t get panko style, you can always substitute it with regular gluten free breadcrumbs.

  3. Beverley Rawn March 27, 2014 at 10:32 am #

    Do you happen to have gm measurements?

    • Marla Hingley
      Marla Hingley March 27, 2014 at 8:35 pm #

      I don’t, but you can always run the measurements through a conversion – there are several free ones online.

  4. Marie March 28, 2014 at 11:03 am #

    What make breadcrumbs “Panko” ?

    • Marla Hingley
      Marla Hingley March 28, 2014 at 1:11 pm #

      Panko is a Japanese-style breadcrumb (panko is the Japanese word for bread crumbs), that is made without the crusts. Compared to traditional breadcrumbs, they are more coarsely ground, resulting in large flakes. These large flakes produce a crunchier coating when baked or fried, as well they don’t tend to absorb as much grease. You can easily substitute Panko for regular breadcrumbs in any recipe (gluten free of course!)

  5. Claudette Gosselin March 28, 2014 at 4:31 pm #

    Where can I purchase Old Bay seasoning?
    Thank you.

    • Marla Hingley
      Marla Hingley March 31, 2014 at 8:13 am #

      Almost all large grocery chains will carry this in their spice & seasonings section.

  6. Debra Goodyear March 29, 2014 at 8:51 am #

    I have found that the gluten free bread I make is a much cheaper substitute for Panko, which we used a lot before going GF. It tends to dry very hard and thus makes a great, crunchy outside coating for everything. I have a particular bread recipe that I make specifically for it’s “dry” application. I bake all my own GF bread and have tried many recipes, so I also have access to the bread crumbs. While slicing any bread with my electric knife, I save the bread crumbs and add them to the jar.

    • Marla Hingley
      Marla Hingley March 31, 2014 at 4:36 pm #

      I agree that specialty products like GF panko can get pricey, especially if you use it a lot. Saving the breadcrumbs when cutting crusty loaves of gluten free bread is a great idea!!! Keep those tips coming!

  7. Annie March 31, 2014 at 3:50 pm #

    I love crabcakes but stopped eating them because I did not know I could eat Old Bay. Thanks for the info.

    • Marla Hingley
      Marla Hingley March 31, 2014 at 4:42 pm #

      It really is a uniquely flavored spice, that adds soo much flavor. Try Old Bay in our tasty Corn & Shrimp Chowder – this is one of my favorites!

  8. Brian April 8, 2014 at 4:29 pm #

    I think I made too much, can I freeze them?

    • Marla Hingley
      Marla Hingley April 8, 2014 at 4:47 pm #

      To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost the crab cakes in the refrigerator overnight before cooking.

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