Gluten-Free Crab Cakes

Makes 20 large crab cakes


3 lbs. crab meat
1-½ cup Vitacost Pancake & Waffle Mix
¼ cup Nutiva Coconut Flour
¼ cup TigerNut flour
2 eggs, beaten
2 Tbsp. Nutiva Shortening
2 tsp. mustard
Extra virgin coconut oil


  1. Prepare half of the pancake mix according to package directions.
  2. In a large bowl, mix crab meat with pancake batter, flours, eggs, shortening and mustard. Mix until well combined.
  3. In a large frying pan over medium heat, heat the coconut oil. Add crab cakes and cook for about 5 minutes on each side, until golden brown. Repeat until all batter has been used.
  4. Serve with lemon juice and fresh parsley.

Recipe from

Leave a comment

Comments will be approved before showing up.