In this healthy crab cake recipe, the subtle sweetness of crab and peas is complemented with a pop of ginger and sesame oil in the aioli. Crab is available in a range of grades. For a sweeter flavor and more toothsome bite in this appetizer, choose lump or jumbo. Most crabs from the U.S. and Canada are considered good choices for the environment.

Katie Webster
Source: EatingWell Magazine, November/December 2017


Ingredient Checklist


Instructions Checklist
  • Coarsely chop peas and transfer to a large bowl. Add crab and scallions and toss to combine. Stir in panko. Whisk egg, 2 tablespoons sour cream, 1/2 teaspoon ginger and salt in a small bowl. Pour over the crab mixture and stir to combine. Form into 18 cakes, about 1 generous tablespoon each.

  • Whisk the remaining 1/4 cup sour cream and 1/2 teaspoon ginger with mayonnaise, sesame oil, rice vinegar and cayenne in a bowl until well combined.

  • Heat 2 tablespoons avocado oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add half the crab cakes. Cook until browned, 2 to 3 minutes per side. Transfer to a serving platter. Repeat with the remaining 2 tablespoons oil and remaining crab cakes.

  • Serve the crab cakes with the aioli and garnish with scallions, if desired.


To make ahead: Prepare through Step 2; refrigerate crab mixture and aioli separately for up to 1 day.

Nutrition Facts

83.7 calories; protein 3.8g 8% DV; carbohydrates 3.4g 1% DV; exchange other carbs; dietary fiber 0.6g 2% DV; sugars 0.5g; fat 6.2g 10% DV; saturated fat 1.2g 6% DV; cholesterol 28.3mg 9% DV; vitamin a iu 158.8IU 3% DV; vitamin c 1.2mg 2% DV; folate 5.1mcg 1% DV; calcium 21.1mg 2% DV; iron 0.9mg 5% DV; magnesium 2.4mg 1% DV; potassium 20.4mg 1% DV; sodium 143.9mg 6% DV.