Gluten-Free Crab Cakes

I love crab cakes and these are easy to make. These ingredients are all staples in my fridge and pantry, which makes it easy to be inspired to whip these up. Try with the Artichoke Dip for a ‘creamy’ topping. ~ Kersti Peter, Cambiati Instructor


  • 6 oz can TJ’s crab – or fresh lump meat if you have it!
  • 3/4 cup cooked quinoa
  • 1/4 cup quinoa flakes
  • 1 egg
  • 2 green onions, chopped
  • 2 garlic cloves, chopped
  • 1 tsp pepper
  • 1 tsp lemon zest
  • 1-2 TBS coconut oil for frying
  • lemon slices for serving


Mix all the ingredients (except coconut oil) and chill for 30 minutes. Then form into 5 or 6 cakes (wetting your hand helps a bit; be gentle). Heat coconut oil in a large skillet and pan sautée on medium-high for 3-4 minutes per side.


Serve two (women) or three (men) patties on a bed of greens with lemon slices and 1-2 TBS Artichoke Dip. The male and female portions thus contain each 1 serving of protein (from crab, egg and quinoa), 1 serving of high-fiber carbs (quinoa and quinoa flakes) and 2 servings of healthy fat (coconut oil).