Recipe Details

Crab Cakes

Number of Servings: 4

Serving Size: 1 crab cake

Traditionally, crab cakes are very rich, made with lots of butter and eggs. This recipe keeps the flavor and texture of the original without all the added fat. The secret to making great crab cakes is to use plenty of high-quality crab meat. Chilling the crab mixture for an hour or so before shaping the patties also helps hold them together. Serve the crab cakes with lemon wedges and, if you wish, reduced-fat tartar sauce. (Add 1 fat exchange for each tablespoon of tartar sauce used).

Name: Amount:
lump crabmeat (fresh, frozen, or canned and drained) flaked 0.50
Dijon mustard 1 Tbsp
margarine, melted 1 Tbsp
egg beaten, or 1/4 cup egg substitute 1 ea
lemon juice, fresh 2 tsp
Worcestershire sauce 1 tsp
salt 0.16 tsp
crushed red pepper flakes 1 pinch
hot pepper sauce 2 dash
soft bread crumbs 0.75 cup
lemon, cut into wedges 1 ea

Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray.


In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more.


Shape the crab mixture into 4 patties about 3/4-inch thich (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.


Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges.

Nutritional Information (per serving)
Calories 123
Calories from Fat 49
Total Fat 5g
Saturated Fat 1g
Cholesterol 101mg
Sodium 364mg
Potassium n/a
Carbohydrates 5g
Dietary Fiber 0g
Sugars 1g
Protein 12g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Starch2 Meat Very Lean1/2 Fat