These low-fat crab cakes are made with whole wheat breadcrumbs, egg whites, and fat-free mayonnaise and topped with an easy salsa of fresh corn and cherry tomatoes.Like other shellfish, crab meat is high in vitamin B12, protein and iron. But it's also high in cholesterol and sodium, so it should be eaten in moderation, especially those who have hypertension.


Credit: Leigh Beisch

Recipe Summary test

30 mins
10 mins
40 mins
8 appetizer servings or 4 main-dish servings (serving size: 1 crab cake and 1/3 cup salsa or 2 crab cakes and 3/4 cup salsa)


Ingredient Checklist


Instructions Checklist
  • To make crab cakes, combine crabmeat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, juice, egg whites, salt, and red and black peppers. Mix well and shape to form 8 (1/2-inch-thick) patties. (Patties may be covered with plastic and refrigerated up to 4 hours before cooking.)

  • To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl. Add tomatoes, 1 tablespoon chives, and dressing; mix well.

  • Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in 1/2 cup breadcrumbs. Add crab cakes to hot skillet; cook 5 minutes per side or until golden. Transfer to plates; top with corn salsa.

Nutrition Facts

274 calories; fat 7g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 27g; carbohydrates 28g; fiber 4g; cholesterol 90mg; iron 2mg; sodium 707mg; calcium 128mg.