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Louisiana Crab Cakes

A party just isn’t complete without a crab cake appetizer tray. Try this lighter version of Louisiana Crab Cakes at your next gathering or event.

 Crab cakes, lighter version recipe from Chef Mary

Yield: 10 2-oz. crab cakes or 20 1-oz. appetizer cakes 

Olive oil cooking spray

1 lb. (lump) crab meat

¾ cup panko breadcrumbs, divided into ½ and ¼ cups 

1 egg

¼ cup minced onion

¼ cup minced red bell pepper

2 tbsp. light mayonnaise (3.5g fat per tbsp.)

2 tsp. Worcestershire sauce 

2 tsp. lemon juice?

1 to 2 tsp. Old Bay seasoning

½ tsp. Dijon mustard

½ tsp. baking powder

2 tbsp. butter, melted

Related: Light and Cheesy Au Gratin Potatoes

1. Preheat the oven to 375 F. Spray a baking sheet with cooking spray. If using a nonstick baking sheet, line with foil or parchment before spraying.

2. In a medium bowl, combine egg with ingredients through baking powder. Gently fold the crab meat and ¼ cup bread crumbs into mixture. Use just enough energy to bring ingredients together. Do not overmix. Put the remaining ½ cup bread crumbs in a shallow dish.

3. Carefully portion mixture out into 2-oz. or 1-oz. round balls and lightly roll in bread crumbs. Transfer to the prepared baking. Flatten each ball into a 1 inch thick patty and brush sparingly with melted butter. 

4. Bake crab cakes until golden on the bottom, about 10 minutes for large cakes, 6 minutes for appetizers. Gently flip the cakes and cook until the second side is golden, 6 to 10 minutes longer.

Nutritional Information: One 2-oz. cake 56 Calories; 3g Fat; 5g Carbohydrate; 0 Dietary Fiber; 1g Protein; 26mg Cholesterol; 172mg Sodium. One 1-oz. cake 28 Calories; 1.5g Fat; 2.5g Carbohydrate; 0 Dietary Fiber; .05g Protein; 13mg Cholesterol; 86mg Sodium.

High-Calorie Version: One 2-oz. cake 152 Calories; 14g Fat; 4g Carbohydrate; 2g Dietary Fiber; 2g Protein; 64mg Cholesterol; 250mg Sodium. One 1 oz. cake 76 Calories; 7g Fat; 2g Carbohydrate; 1g Dietary Fiber; 1g Protein; 32mg Cholesterol; 125mg Sodium. 

Light Rémoulade

Related: Light Gingerbread Spice Bundt Cake

Yield: 1 cup or 16 1-tbsp. servings

2/3 cup light mayonnaise made with olive oil 

1 tbsp. Creole mustard or Dijon

2 tbsp. minced onion

2 tbsp. minced red jalapeño or Fresno pepper

1 clove garlic, pressed or minced  

In a small bowl, mix all ingredients together well.

Serve or cover and chill until ready to serve.

Nutritional Information: 1-tbsp. serving 33 Calories; 3g Fat; 1g Carbohydrate; 4mg Cholesterol; 140mg Sodium.

High-Calorie Version:1-tbsp. serving 86 Calories; 9g Fat; 1g Carbohydrate; 4mg Cholesterol; 120mg Sodium.


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Post Author

Mary Ross

Mary is currently a Marketing Account Specialist and has been with SelectHealth for six years. She spends a lot of her time doing what she loves the most—teaching people how to cook healthy meals.

You can frequently see Mary on local television stations demonstrating how to revamp popular recipes by using healthy substitutions and cooking techniques.