Baked Tuna 'Crab' Cakes Recipe

Name: Baked Tuna 'Crab' Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 ounce) cans chunk light tuna in water, drained and flaked; 1 cup bread crumbs; 1 zucchini, shredded; 1/2 green bell pepper, chopped; 1/2 onion, finely chopped; 1/2 cup green onions, chopped; 2 cloves garlic, pressed or minced; 1 teaspoon finely chopped jalapeno pepper; 1/2 cup nonfat cottage cheese; 1/4 cup fat free sour cream; 2 eggs; 1 lime, juiced; 1 tablespoon dried basil; 1 teaspoon ground black pepper; salt to taste; 2 eggs; 1 cup yellow cornmeal

Servings: persons

2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
2 eggs
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
2 eggs
1 cup yellow cornmeal

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
2
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
3
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
4
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
5
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (12 ounce) cans chunk light tuna in water, drained and flaked, 1 cup bread crumbs, 1 zucchini, shredded, 1/2 green bell pepper, chopped, and more.

Yes, Baked Tuna 'Crab' Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Tuna 'Crab' Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions