Crab Cakes with Spring Green Salad and Lime Dressing


Light mayonnaise dressing and an egg white keep these crab cakes low in fat and calories. Served warm atop a bed of greens and tomato tossed with a simple lime dressing, they are simply extraordinary.

Prep Time:
40 mins
Additional Time:
40 mins
Total Time:
1 hr 20 mins
6 servings


Crab Cakes

  • 1 egg white

  • 3 tablespoons light mayonnaise dressing

  • 1 tablespoon Dijon-style mustard

  • Few drops bottled hot pepper sauce

  • 3 tablespoons finely chopped red or green sweet pepper

  • 2 tablespoons snipped fresh parsley

  • 1 tablespoon sliced green onion

  • 2 teaspoons snipped fresh dill or cilantro or 1/2 teaspoon dried dill

  • 1 pound cooked fresh lump crabmeat or three 6- to 6 1/2-ounce cans lump crabmeat, drained, flaked, and cartilage removed

  • 1 ¼ cups soft whole wheat or white bread crumbs, divided

Lime Dressing

  • 2 tablespoons olive oil

  • 2 tablespoons lime juice

  • 1 clove garlic, minced

  • teaspoon salt

  • teaspoon ground black pepper

Spring Green Salad

  • 8 ounces mixed baby greens (8 cups)

  • 1 head Belgian endive, sliced crosswise

  • 1 medium tomato, seeded and chopped

  • Nonstick cooking spray

  • 6 Lime wedges


  1. To prepare Crab Cakes: In a large bowl, whisk together egg white, mayonnaise dressing, mustard, and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six 1/2-inch-thick patties. Place in a 15x10x1-inch baking pan. Cover with foil or plastic wrap and chill for 30 minutes.

  2. To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.

  3. To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.

  4. Preheat oven to 300 degrees F. Place remaining 3/4 cup bread crumbs in a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes or until golden brown and heated through (160 degrees F), turning once halfway through cooking. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining crab cakes.

  5. To serve, toss greens mixture with dressing; divide among six serving plates. Top with warm crab cakes. If desired, garnish with lime wedges.

Nutrition Facts (per serving)

181 Calories
9g Fat
8g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 crab cake and 1 1/2 cups salad
Calories 181
% Daily Value *
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Protein 18g 36%
Total Fat 9g 12%
Cholesterol 78mg 26%
Sodium 426mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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