Cauliflower Crab Cakes II #glutenfree #caseinfree

GFCF Cauliflower Crab CakesMy original recipe for cauliflower crab cakes ( gets a lot of Pinterest traffic and is a pretty tasty treat so I thought I would share a tweaked version we made without the cheese and with a few more spices so you could enjoy the casein-free version of cauliflower crab cakes II.

Serving Size: 12

Cauliflower Crab Cakes II #glutenfree #caseinfree
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  • 1/2 head cauliflower, trimmed and cut into florets
  • 1 large egg, lightly beaten
  • 1 cup finely crushed Rice Chex (or generic rice chex-type cereal)
  • 2 green onions, minced
  • 1/2 cup king crab meat, cooked and shredded
  • 2 tbsp GFCF mayonnaise
  • 1/2 tsp GF Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4 tsp white pepper
  • 1/8 tsp garlic powder
  • 1 freshly squeezed lemon wedge (serve the remaining wedges on the side)
  • Coconut oil and ghee (or olive oil), for frying


  1. Wash, rinse and dry the cauliflower florets. Boil in filtered water for 10-15 minutes. Strain the cauliflower and mash in a large bowl.
  2. Add the remaining ingredients, using more cereal if needed so that they stick together well. Roll into small balls.
  3. Heat enough coconut oil plus a spoonful of ghee to form a thin layer in a cast iron skillet. Place several crab balls into the pan and smash down. Fry for about 2-3 minutes per side. Drain on a paper towel. Serve with lemon wedges.

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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