Buttery Whole Wheat Crab Cakes Recipe

Name: Buttery Whole Wheat Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces, weight Lump Crab Meat; 10 whole Wheat Crackers; 1 teaspoon Smoked Paprika; 1 teaspoon Ground Mustard; 1/2 teaspoons Seasoned Salt; 1 Tablespoon Olive Oil Mayonnaise; 1/4 whole Red Pepper; 1/4 whole Green Pepper; 1/4 whole Sweet Onion; 3 cloves Garlic; 2 Tablespoons Olive Oil; 2 Tablespoons Butter, Divided

Servings: persons

15 ounces, weight Lump Crab Meat
10 whole Wheat Crackers
1 teaspoon Smoked Paprika
1 teaspoon Ground Mustard
1/2 teaspoons Seasoned Salt
1 Tablespoon Olive Oil Mayonnaise
1/4 whole Red Pepper
1/4 whole Green Pepper
1/4 whole Sweet Onion
3 cloves Garlic
2 Tablespoons Olive Oil
2 Tablespoons Butter, Divided

1
Season crab meat with paprika, mustard, seasoned salt and mix thoroughly.
2
Add in 1 tablespoon of olive oil mayo and mix.
3
Crumble up 10 whole wheat crackers (I use a store brand entertainer wheat cracker) and add to the crab mix.
4
Chop peppers, onion, and garlic and chop into tiny bits (or add to a mini-food processor).
5
Add 2 tablespoons olive oil and 1 tablespoon butter to a skillet on medium-high.
6
Add in pepper, onion, and garlic mix.
7
Saute for 2 to 3 minutes.
8
Add entire pepper, onion, garlic and oil mix to the crab.
9
Mix throughly with hands and shape into small cakes.
10
Before baking, chop the remaining butter into small chunks and set on top of each cake.
11
Bake at 350F for about 20 to 25 minutes or until golden brown.
12
These melt in your mouth!

156

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 15 ounces, weight Lump Crab Meat, 10 whole Wheat Crackers, 1 teaspoon Smoked Paprika, 1 teaspoon Ground Mustard, and more.

Yes, Buttery Whole Wheat 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!

Buttery Whole Wheat Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions