Photo: Kana Okada; Stylist: Phillipa Brathwaite
Prep Time
10 Mins
Cook Time
10 Mins
Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)



Use whole-grain breadcrumbs to make these lower-cal, guilt-free crab cakes, and serve with a salad. Serve with Cherry Tomato and Corn Salad.

How to Make It

Step 1

Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

Step 2

Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

Step 3

Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

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