Low-Fat Crabcakes
Light and flavorful low-fat crabcakes packed with tender crabmeat and tangy seasonings, perfect for a healthy appetizer or main course suited for seafood lovers.
Ingredients
Instructions
- Combine crabmeat, 1/2 cup of the bread crumbs, egg substitute, mayonnaise, dill weed, lime juice, lemon juice, and Worcestershire sauce in a bowl.
- Shape the mixture into 8 patties.
- Place the remaining 1/2 cup bread crumbs in a shallow bowl.
- Dip each patty into the crumbs to coat.
- Refrigerate the coated patties for 30 minutes.
- In a large skillet coated with nonstick spray, cook the patties over medium heat until browned on both sides.
Tips & Substitutions
For added flavor, consider mixing in some finely chopped green onions or red bell peppers. If you're looking for a gluten-free option, substitute the Italian bread crumbs with crushed gluten-free crackers. Additionally, using a bit of Old Bay seasoning can enhance the seafood flavors. These tips can help elevate your crabcakes, which are a great addition to many American recipes.
Serving Suggestions
Serve the crabcakes with a dollop of tartar sauce or a squeeze of fresh lime for a zesty kick. They pair beautifully with a side salad or steamed vegetables, making for a light meal. You could also enjoy them alongside a refreshing Cabbage And Shrimp Omelet for a delightful brunch option.
Storage & Reheating
Store any leftover crabcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes on each side, or until heated through and crispy. Avoid using the microwave, as it can make the crabcakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Crabcakes contains roughly 59 calories, with 6g protein, 3g carbohydrates, and 3g fat. It is a good source of protein (12% 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 real crab meat instead of imitation crabmeat?
Yes, you can substitute real crab meat for imitation crabmeat. Just ensure that the real crab is flaked and properly cooked. Keep in mind that the flavor may be richer, and you might need to adjust the seasoning slightly.
How can I make these crabcakes spicier?
To add some heat, consider mixing in a teaspoon of cayenne pepper or a splash of hot sauce into the crab mixture. You can also serve the crabcakes with a spicy remoulade sauce for an extra kick.
Can I bake these crabcakes instead of frying them?
Absolutely! To bake, preheat your oven to 375°F (190°C) and place the crabcakes on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until golden brown and cooked through.
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).