Ingredients Jump to Instructions ↓

  1. 3/4 cup plain breadcrumbs

  2. 1/4 cup packed parsley leaves

  3. 1/4 cup reduced fat mayonnaise

  4. 1 egg white

  5. 2 tablespoons ground flax

  6. 1/4 teaspoon freshly ground black pepper

  7. 12 ounces crab meat , drained

  8. 1 tablespoon olive oil

  9. 1 lemon , cut into wedges

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400ºF. Spread 1/2 cup of the breadcrumbs out onto a sheet of wax paper. Set aside. Place the remaining breadcrumbs, the parsley, mayonnaise, egg white, flax, and black pepper in a large bowl. Mix well with a rubber spatula. Add the crab and fold it into the wet breadcrumb mixture until just combined. Form the crab mixture into four patties and press them into the breadcrumbs on the wax paper. Place on a plate and cover. Refrigerate at least 30 minutes before continuing.

  2. Heat a large oven-safe skillet over high heat. Add the olive oil. Carefully transfer the crab cakes to the skillet and reduced the heat to medium. Cook about 2 minutes without moving until the edges of the cakes start to brow. Turn once and immediately slide into the oven. Bake 5 to 6 minutes until the cakes are brown and crisp on both sides. Using a metal spatula, transfer them to a plate along with the lemon wedges and serve immediately.


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