Crab Cakes

Crab Cakes

2 Reviews
From: EatingWell Magazine, July/August 1994

Flecked with scallions and bell pepper, these healthy crab cakes are as flavorful as their higher-fat counterparts. We brown them first on the stovetop and then finish them in a hot oven—no need for frying.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh lump crabmeat, (2 cups), picked over and patted dry
  • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
  • ¼ cup low-fat mayonnaise
  • 1 large egg white, lightly beaten
  • 2 tablespoons lemon juice
  • 1 scallion, trimmed and finely chopped
  • ⅓ cup finely diced red or green bell pepper
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon freshly ground pepper
  • ¼- ½ teaspoon hot sauce
  • ½ cup fine dry breadcrumbs
  • 1 teaspoon canola oil
  • Lemon wedges, for garnish


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Stir crabmeat, fresh breadcrumbs, mayonnaise, egg white, lemon juice, scallion, bell pepper, parsley, Old Bay seasoning, pepper and hot sauce to taste in a large bowl.
  3. Place dry breadcrumbs in a shallow dish. Form the crab mixture into six ½-inch-thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary.
  4. Brush oil evenly over the bottom of a heavy ovenproof skillet. Heat the pan over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the pan to the oven. (If you do not have an ovenproof skillet, transfer the patties to a baking sheet.) Bake until heated through, 10 to 12 minutes. Serve with lemon wedges.
  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh crumbs.

Nutrition information

  • Per serving: 164 calories; 4 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 17 g protein; 58 mcg folate; 61 mg cholesterol; 2 g sugars; 516 IU vitamin A; 18 mg vitamin C; 105 mg calcium; 1 mg iron; 529 mg sodium; 332 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat, 1 fat

Reviews 2

February 26, 2019
profile image
My family really enjoyed this recipe. My ingredients were as followes: 1lb fresh lump crabmeat 1c Italian seasoned breadcrumbs (store bought) 1/2c low-fat mayonnaise 3tbsp liquid egg whites 2tbsp lemon juice 1 chopped green bell pepper ***I omitted all seasoning, hot sauce & 2nd portion of breadcrumbs*** I combined all the above in a bowl. Mixed well. Used a 1/2c measuring cup to portion out lumps. The above mix made 6 lumps. I skipped the whole dredging step & also skipped the pan step. Lumps were placed in muffin/cupcake tin @ 450 degrees for 15mins. Flipped & baked an addtl 5mins. I served w/ tartar sauce & French style cut green beans. Husband ate 4, I ate 2, 5yo ate 1. No leftovers.
May 14, 2010
profile image
By: EatingWell User
I have the original magazine from 1994 with this wonderful recipe inside at home. My next door neighbour says these are the best crab cakes she has ever eaten and askes me to make them all the time. I agree they are delicious. I order the crab cakes always when we go to a nice restaurant and I always say "they are not as good as the ones I make". Thank you for a great recipe.
More Reviews