• 6servings
  • 187calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsPotassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds fresh crabmeat

  2. 1/2 cup panko or other breadcrumbs, divided

  3. 2 tablespoons reduced-fat mayonnaise

  4. 1 large egg

  5. 1 tablespoon minced chives

  6. 1 tablespoon Dijon mustard

  7. 1 teaspoon Old Bay seasoning

  8. Vegetable cooking spray

  9. Lemon wedges

  10. Lemon-Parsley Slaw

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Place a jelly-roll pan in oven 10 minutes to heat.

  3. Drain and flake crabmeat, removing any bits of shell.

  4. Combine 1/4 cup breadcrumbs, mayonnaise, and next 4 ingredients; gently add crabmeat to mixture using hands to toss. Shape into 12 small patties. Dredge patties in remaining 1/4 cup breadcrumbs.

  5. Coat crab cakes well with cooking spray. Remove hot pan from oven; coat pan with cooking spray. Place crab cakes on hot pan in a single layer. Bake at 450° for 10 minutes; turn cakes over and bake 10 more minutes or until lightly browned. Serve with lemon wedges and Lemon-Parsley Slaw.


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