Lo-Cal Crab Cakes
Light, low‑fat crab cakes packed with fresh crab, carrot, and herbs, finished in a quick pan‑fry—perfect for a healthy, flavorful dinner for the whole family.
Ingredients
- 1 lb. fresh crabmeat, drained and flaked
- 3/4 cup shredded carrot ⓘ
- 1/2 cup fine, dry bread crumbs ⓘ
- 1/2 cup frozen egg substitute, thawed
- 2 tsp. chopped parsley ⓘ
- 1 tsp. Italian seasoning ⓘ
- 1/2 tsp. dry mustard
- 1/2 tsp. pepper ⓘ
- 1 Tbsp. horseradish ⓘ
- 1/8 tsp. garlic powder ⓘ
- 2 tsp. fat‑free mayonnaise ⓘ
- 1 1/2 tsp. Worcestershire sauce
- Mazola spray ⓘ
- creamy Seafood Sauce ⓘ
Instructions
- Combine crabmeat, shredded carrot, bread crumbs, thawed egg substitute, parsley, Italian seasoning, dry mustard, pepper, horseradish, garlic powder, mayonnaise, and Worcestershire sauce in a medium bowl; mix well.
Tips & Substitutions
For a lighter version, consider using whole wheat bread crumbs instead of regular ones. If you prefer a spicier kick, add a dash of hot sauce to the mixture. Ensure the crabmeat is well-drained to prevent soggy cakes. Using Mazola spray will help achieve a crispy texture without added fat. These cakes can also be baked instead of fried for an even healthier option.
Serving Suggestions
Serve these crab cakes with a creamy Seafood Sauce for dipping, which enhances their flavor. They pair wonderfully with a fresh salad or steamed vegetables for a light meal. Consider serving alongside a zesty coleslaw for added crunch and flavor. For a more substantial meal, serve with a side of roasted sweet potatoes or a light pasta dish.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10-12 minutes until heated through. Alternatively, reheat in a skillet over medium heat for a few minutes on each side for a crispy finish.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Crab Cakes contains roughly 49 calories, with 4g protein, 4g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crabmeat instead of fresh?
Yes, you can use canned crabmeat if fresh is not available. Just ensure to drain it well and check for any shell pieces. Canned crab can sometimes be saltier, so adjust seasoning accordingly.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, substitute the fine dry bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. You can also use almond flour as an alternative for a different texture.
Can I freeze the crab cakes?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer bag once solid. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).