Crab Cakes, Minus the Filler


Too many crab cakes are like breaded hockey pucks.

These crab cakes are mixed with a light filling of egg whites, lemon juice, fresh dill and Old Bay seasoning. Then, they’re baked instead of fried.

Don’t overmix!

  • 1 can or pouch (16 ounces) crab meat
  • 2 egg whites
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh dill
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 cup Panko or whole-wheat bread crumbs

Heat the oven to 350 F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning; mix well. Weigh out 4 ounces for each crab cake. In a separate bowl, toss each cake in Panko crumbs to form crust. Continue the process until all crab cakes are coated with Panko crumbs. Once coated, place crab cakes on baking sheet. Bake in oven for 20 minutes or until cakes are browned on top.

Nutritional info per serving (1 crab cake): 124 calories, 3 grams total fat, 0 grams saturated fat, 100 milligrams cholesterol, 877 milligrams sodium, 7 grams total carbohydrate, 18 grams protein.

As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.

View other low-fat recipes, such as Strawberry and Avocado SalsaLow-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.