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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