• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Domestic Superhero
  • Recipes
  • DIY Projects
  • Travel
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • DIY Projects
  • Travel
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • DIY Projects
    • Travel
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Healthy Recipes » Low Calorie Recipes

    Fresh Crab Cakes

    Published Aug 30, 2012 by Allyson · 11 Comments
    This post may contain affiliate links. Read my disclosure policy.

    I know I have posted a Crab Cake recipe before, but that was for low-carb crab cakes, and this is a little different.  Using fresh ingredients and minimal fillers, these Crab Cakes makes this recipe healthy, light, and easy.  Per serving these crab cakes clock in under 200 calories (no sauce), and with only 13 grams of carbohydrates they are technically low-carb as well.  These would be great for dinner, a snack, or to serve at a party.  I just love how they look!  You can serve them up with various sauces or dips, too!

    4.8 from 5 votes
    Print
    Fresh Crab Cakes
    Ingredients
    • 2 tablespoons fresh chives finely chopped
    • 1 tablespoon fresh flat-leaf parsley chopped
    • 1 ½ tablespoons canola-based mayonnaise such as Spectrum brand
    • ½ teaspoon lemon rind grated
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon freshly ground black pepper
    • ⅛ teaspoon ground red pepper
    • 1 large egg
    • ⅓ cup panko Japanese breadcrumbs
    • 1 pound lump crabmeat drained and shell pieces removed
    • 1 tablespoon olive oil divided
    Instructions
    1. Combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

    2. Fill a ⅓-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a ¾-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

    3. Heat 1 ½ teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 ½ teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

    Recipe Notes

    Makes 4 servings, 2 crab cakes per serving
    Nutritional Information: 180 calories, 7 g fat, 8.3 g carbs, 19.7 g protein

    Recipe from My Recipes

     

    Related

    « Refinished Farmhouse Hutch with Tutorial
    Guest Blog: Asian Beef Stir-Fry »

    Reader Interactions

    Comments

    1. frugalfeeding

      August 30, 2012 at 12:43 pm

      Those look wonderful, absolutely perfect. I've never made a crab cake, but I shall have to!

      Reply
      • arzea

        August 30, 2012 at 12:58 pm

        Thank you! Let me know how you like them 🙂

        Reply
    2. myanchormyhome

      August 30, 2012 at 10:03 pm

      I LOVE crab cakes, but I've never made my own. These look scrumptious. I'll have to try them!

      Reply
      • arzea

        August 31, 2012 at 10:04 am

        You should try them, they are to easy not to try it out! Let me know how you like them!

        Reply
    3. Princess Minx

      September 03, 2012 at 7:11 pm

      Ohhhhhh, I am originally from Maryland, so I grew up on Crab cakes. These look wonderful, thanks for the inspiration!

      Reply
      • arzea

        September 03, 2012 at 8:26 pm

        You are welcome! Let me know if you try them out and how you like them!

        Reply
    4. Jackie

      January 27, 2016 at 2:33 am

      Hi

      Is the canola-based mayo necessary, I really don't want to buy a whole jar of it just for this recipe.

      Reply
      • Allyson

        January 27, 2016 at 5:01 pm

        No, any type should be fine!

        Reply
    5. Joe

      September 25, 2019 at 6:43 pm

      4 stars
      First time making crab cakes the family said they were excellent. If you like the taste of crab in your cakes this is the on for you

      Reply
    6. Hannah Flack

      May 28, 2020 at 2:13 am

      5 stars
      This is a great cake. I have friends and family with allergies and its great to know there is a cake I can make that we can all celebrate with. Thanks for a brilliant recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I’m Allyson

    Welcome to Domestic Superhero where you will find lots of recipes & food goodness! I’m so happy you stopped by because I have a lot to share with you! Let's connect on social media, and be sure to subscribe to my email so you won’t miss a post!

    More About Me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • TikTok

    Latest Recipes

    Crunchy Chicken Salad with Peanut Dressing

    Copycat PF Chang's Spicy Green Beans

    Air Fryer Chicken Nuggets (Chick-fil-A Copycat)

    Easy Caramel Sauce (3 ingredients)

    GET OUT FREE GUIDE: 5 SECRETS TO HEALTHIER AIR FRYER COOKING!

      Popular Categories

      • Dinner
      • Air Fryer
      • Dessert
      • Drink
      • Appetizer
      • Vegetarian
      • Roundups
      • Travel

      Footer

      ↑ back to top

      About

      • About Me
      • Contact
      • Disclosure & Privacy Policy
      • Featured On

      Social

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      • TikTok

      Recipes

      • Dinner Ideas
      • Desserts
      • Drinks
      • Appetizers

      Disclaimer

      Domestic Superhero is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

      Copyright © 2022 Domestic Superhero. Privacy