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.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

45 mins
45 mins


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

1 crab cake & generous 1 tsp. sauce
84 calories; protein 3.8g; carbohydrates 3.4g; dietary fiber 0.6g; sugars 0.5g; fat 6.2g; saturated fat 1.2g; cholesterol 28.3mg; vitamin a iu 158.8IU; vitamin c 1.2mg; folate 5.1mcg; calcium 21.1mg; iron 0.9mg; magnesium 2.4mg; potassium 20.4mg; sodium 143.9mg.

1/2 lean meat, 1 fat