Un-Fried Crabcakes
Un-Fried Crabcakes offer a flavorful, crispy exterior with tender crab meat, enhanced by herbs and spices—perfect for seafood lovers seeking a healthier, baked alternative.
Ingredients
- 1 lb. fresh crabmeat
- light vegetable oil cooking spray ⓘ
- 1 tsp. freshly grated Parmesan cheese ⓘ
- 1 Tbsp. snipped fresh chives
- 1 large egg or 2 large egg whites, beaten
- 1 Tbsp. Old Bay seasoning
- 1 tsp. Italian seasoning ⓘ
- 2 Tbsp. chopped jalapeno peppers
- 1 tsp. baking powder ⓘ
- 2 Tbsp. chopped fresh parsley ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1 cup unflavored dried bread crumbs ⓘ
Instructions
- Preheat oven to 400°F.
- Rinse the crabmeat under cold running water and drain, removing any filaments or shells.
- Spray a baking sheet with light vegetable oil cooking spray three times to coat.
- In a large bowl, combine all remaining ingredients except 1/2 cup of bread crumbs and stir in the crabmeat.
- Using 1/4 cup of the mixture for each, form into 8 cakes.
- Roll each cake in the reserved bread crumbs and place on the prepared baking sheet.
- Lightly coat the crabcakes with cooking spray.
- Bake on the bottom shelf of the oven for about 5 minutes per side until browned.
Tips & Substitutions
For a lighter alternative, consider using Greek yogurt instead of the egg for binding. If you don’t have Old Bay seasoning, a mix of paprika, celery salt, and black pepper works well. To enhance flavor, try adding a dash of hot sauce or lemon zest. If using frozen crabmeat, ensure it's thoroughly thawed and drained before use.
Serving Suggestions
Serve these crabcakes with a zesty remoulade or a squeeze of fresh lemon juice for added brightness. They pair wonderfully with a light salad or steamed vegetables. For a heartier meal, consider serving alongside a side of rice or the Crab Salad From Albertson'S for a delightful seafood-themed dinner.
Storage & Reheating
Store leftover crabcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy. This helps maintain their texture and flavor compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Un-Fried Crabcakes contains roughly 39 calories, with 0g protein, 3g carbohydrates, and 3g fat.
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, canned crabmeat can be used in this recipe but ensure to drain it well to avoid excess moisture. Fresh crabmeat will yield the best flavor and texture, but canned is a convenient alternative if fresh is unavailable.
Can I freeze these crabcakes?
Absolutely! You can freeze the uncooked crabcakes. Place them on a baking sheet until firm, then transfer to a freezer-safe container or bag. They can be cooked straight from frozen; just add a few extra minutes to the baking time.
What can I substitute for jalapenos?
If you prefer a milder flavor, you can substitute jalapenos with finely chopped bell peppers or omit them altogether. For a spicier kick, consider using chopped serrano peppers or adding a pinch of cayenne pepper to the mixture.
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).