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.


Credit: Kana Okada; Stylist: Phillipa Brathwaite

Recipe Summary test

10 mins
10 mins
20 mins
Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

380 calories; fat 19.2g; saturated fat 3g; mono fat 8.4g; poly fat 2.1g; protein 27g; carbohydrates 28g; fiber 4g; cholesterol 97mg; iron 2mg; sodium 1519mg; calcium 93mg.