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.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1994


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.

  • Place dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary.

  • 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 1/2 cup fresh crumbs.

Nutrition Facts

164 calories; protein 16.9g; carbohydrates 14g; dietary fiber 1.2g; sugars 1.8g; fat 4.3g; saturated fat 0.7g; cholesterol 61.5mg; vitamin a iu 516.1IU; vitamin c 17.8mg; folate 57.7mcg; calcium 104.6mg; iron 1.4mg; magnesium 39.4mg; potassium 331.9mg; sodium 528.8mg; thiamin 0.2mg.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
I have been making this recipe for many years, and it is delicious and foolproof. I personalize it (omit scallions and Old Bay), but I think the two things that set this apart are the fresh bread crumbs, which make the crab cakes very light, and the dredging (I use panko), which I think helps them to stick together and gives them a nice crisp outside. I add leftover fresh corn if I have it in the summer, and vary the fresh herbs depending on what I have. I usually make a sauce with yogurt, lime juice and chipotle, but again, you can do whatever suits your taste. Read More