Shrimp Corn Cakes – Gluten-Free

Shrimp and corn pair perfectly in this scrumptious fried delectable. I just made them for New Year’s dinner. You can make just a few at a time, but I make 3 dozen and then freeze them in packages for future dinners. Dip them in any sauce that you like from hot and spicy to my homemade cocktail sauce.

Preparation Time: 30 minutes

Cooking Time: 6 minutes per cake/batch (3 dozen is 4 or 5 batches depending on the size of your pan = 24ish minutes)

Overall Time:: 54 to 60 minutes

Servings: 3 dozen


2 cups ONION, chopped (1 medium)
6 cloves GARLIC, minced 
2 lbs SHRIMP, peeled and deveined, finely chopped (I mush in food processor)
OIL for frying (amount will depend on pan and how many cakes in each)
3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
4 tablespoons CORN STARCH
4 teaspoons BAKING POWDER
1 teaspoon SALT
1 teaspoon BLACK PEPPER
1 can (15 oz) CREAMED-STYLE CORN
1 can (15 oz) WHOLE KERNEL CORN
4 large EGGS, beaten
   Quinoa (15-20 minutes on stovetop)
   Frozen or fresh seasonal vegetables (6-7 minutes)
   Cocktail sauce or any sauce of your choice for fried fish.


    • If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want in a colander. Place the colander in a large bowl and run it under cold water until the water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY.
    • If you use shell-on shrimp, remove the shells or purchase already shelled shrimp.
    • DEVEIN the shrimp if not already cleaned.
    • CHOP SHRIMP finely or pulse in the food processor until a chunky mush.
    • Set aside
  • PREPARE QUINOA or RICE per package directions (15-20 minutes) at the appropriate time.
  • PREPARE VEGETABLES per package directions (~8 minutes) at the appropriate time.
  • PREPARE 1 or 2 cookie sheets with paper towels to drain cakes when they come out of frying.
  • HEAT 1-1/2 tablespoons of oil in a large skillet (cast iron or heavy pans work best) over medium-high heat
  • COOK onions until tender.
  • ADD garlic and COOK for 1 more minute
  • ADD the shrimp to the skillet, spreading the shrimp out evenly in the pan and keep TURNING until the shrimp turns a nice pink.
  • REMOVE from heat and set aside.
  • In a large bowl (big enough to handle everything), MIX the dry ingredients: flour, cornmeal, cornstarch, baking powder, salt and pepper.
  • In another bowl, MIX the wet ingredients: corn, eggs, and shrimp mixture.
  • STIR the wet ingredients into the dry just enough to get everything moistened.
  • WIPE the skillet with a paper towel so that you can reuse it.
  • HEAT 1/4 inch of oil to 375 degrees (the way I know it is hot enough is I drop a small bit of batter into the oil and if it sizzles but does not splatter, it is good).
  • In batches (depending on the size of your skillet), DROP* 1 heaping tablespoon of the mixture into the skillet and fry until golden brown (2 to 3 minutes per side – then flip). I use 2 spatulas to flip.
    • * I love my 1 tablespoon ice cream scooper, which makes life easier. Once the cake is in pan, I flatten it with the back of a spatula.
  • PLACE finished cakes on prepared paper towels to DRAIN.
  • SERVE with quinoa or rice with a side of seasonal vegetables and my homemade cocktail sauce.
  • STORE in the refrigerator in an air-tight container for 2 days. FREEZE for 3 months.

Inspired by Shrimp Corn Cakes with Soy Mayo

My Maryland Crabcakes – Gluten-Free & Dairy-Free – Fried or Broiled

Living in Maryland makes me a blue crab snob, for sure. Trying to get Gluten Free Crabcakes anywhere but in my own kitchen, is close to impossible. Most people use bread crumbs for filler, so I created a gluten-free and dairy-free crabcake with just the right amount of Old Bay seasoning that is both moist and flaky. As a condiment, I make my own cocktail sauce, which far surpasses anything in a bottle. My family loves crab and even the non-gluten-free people are in love with these cakes, Note that this recipe for 4 only fed 2 for dinner at my house. Some options to extend it might be to double the recipe (but right now lump crab is $70 a pound), make them smaller and use them as an appetizer, or extend them with a pound of claw crab meat. I updated this recipe in June 2021 to add a broil option for those that like it that way as well as changed around the order of mixing, because it works better.

Preparation time: 10 minutes + (minumum)1 hour in refrigerator

Cooking time: 8-10 minutes per cake

Servings: 4 (8 cakes)


1 pound fresh LUMP CRAB (Maryland jumbo lump or backfin)
1-1/2 teaspoon DIJON MUSTARD
1-1/2 teaspoon OLD BAY seasoning (or more to taste)
1 teaspoon WORCESTERSHIRE sauce
1 teaspoon LEMON JUICE
1/4 teaspoon KOSHER SALT
1/4 to 1/2 cup Italian style gluten-free BREAD CRUMBS (start with 1/4)
1 teaspoon PARSLEY
1 EGG, lightly beaten


  • DRAIN crab, if necessary, and PICK through for shells. The good-quality jumbo lump should not have shells. Place cleaned crab meat in a bowl and set aside.
  • In a large bowl, WHISK together mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, and salt.
  • FOLD in the crab meat gently, trying not to separate the lumps. Combine well.
  • SPRINKLE the parsley and breadcrumbs over the crab mixture and mix gently but fully, once again trying not to break the lumps. Be careful not to mash them too much, you want the lumps to be whole.
  • In a small bowl, BEAT the egg lightly and pour over the crab/breadcrumb mixture folding gently with your hands. (Don’t over mix.)
  • COVER the bowl with plastic wrap and refrigerate for at least 1 hour. (I put them in the refrigerator usually a few hours before cooking.)
  • When ready to cook, take the bowl out of the refrigerator and with clean damp hands, FORM the chilled crab mixture into 8* cakes, about 3-inches wide by 1-inch thick (kind of like flat baseballs). Place the formed cakes on a clean plate.
    • Or make 12 2-inches wide by 1-inch thick cakes and serve as an appetizer
  • TO FRY
    • HEAT a large skillet on medium-high heat. ADD butter and heat for about 2 minutes until the butter becomes frothy.
    • ADD the cakes to the pan. (8 1-inch cakes should all fit into a 12-inch skillet.)
    • FRY the crab cake on medium-high for about 4 minutes until golden brown then FLIP the cake and reduce heat to medium-low for another 4 minutes, until the other side is golden.
    • SERVE cakes immediately with cocktail sauce (or tartar if you prefer).
    • PRE-HEAT the broiler in your oven.
    • PLACE the formed cakes on a parchment paper-lined backing sheet.
    • Slightly SPRINKLE them with Old Bay seasoning.
    • BROIL the cakes for 10 minutes or until golden brown.
  • STORE leftovers in the refrigerator in an airtight container for 2 days.

Inspired by Classic Maryland Crab Cakes Recipe by Susie Middleton, Fine Cooking Issue 99