Hungry Girl Crab Cakes Recipe

Name: Hungry Girl Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces crab meat drained (about 1 cup drained crabmeat); 2 1/2 slices bread, white light, (40 - 45 calories each with around 2g fiber per slice), lightly toasted; swiss cheese One wedge The Laughing Cow Light Original, room temperature; 3 tablespoons liquid egg substitute fat-free (like Egg Beaters Original); 2 tablespoons onions finely diced; 2 tablespoons celery finely diced; 1 tablespoon mayonnaise, fat free; 1/2 tablespoon mayonnaise, fat free with 1 teaspoon dijon mustard, Best Foods/Hellmann's; 1/2 tablespoon parsley leaves finely chopped fresh curly; 1 teaspoon garlic minced; 1/2 teaspoon lemon juice; 1/2 teaspoon butter whipped light, or light buttery spread (like Brummel & Brown), melted; 1/4 teaspoon worcestershire sauce; 1 dash red hot pepper sauce; salt to taste; black pepper to taste; nonstick cooking spray Butter-flavored; mayonnaise, fat free with 1 teaspoon dijon mustard (for dipping), lemon wedges, optional

Servings: persons

12 ounces crab meat drained (about 1 cup drained crabmeat)
2 1/2 slices bread, white light, (40 - 45 calories each with around 2g fiber per slice), lightly toasted
swiss cheese One wedge The Laughing Cow Light Original, room temperature
3 tablespoons liquid egg substitute fat-free (like Egg Beaters Original)
2 tablespoons onions finely diced
2 tablespoons celery finely diced
1 tablespoon mayonnaise, fat free
1/2 tablespoon mayonnaise, fat free with 1 teaspoon dijon mustard, Best Foods/Hellmann's
1/2 tablespoon parsley leaves finely chopped fresh curly
1 teaspoon garlic minced
1/2 teaspoon lemon juice
1/2 teaspoon butter whipped light, or light buttery spread (like Brummel & Brown), melted
1/4 teaspoon worcestershire sauce
1 dash red hot pepper sauce
salt to taste
black pepper to taste
nonstick cooking spray Butter-flavored
mayonnaise, fat free with 1 teaspoon dijon mustard (for dipping), lemon wedges, optional

1
Preheat oven to 450 degrees.
2
Tear lightly toasted bread into pieces and place in a food processor or blender.
3
Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
4
Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined.
5
Add onion and celery, lightly mix again, and set aside.
6
Break cheese wedge into pieces and place in a small bowl.
7
Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce.
8
Whisk until smooth, and pour over the crabmeat mixture.
9
Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture.
10
If you like, add additional salt and black pepper to taste.
11
Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray.
12
Take one-third of the crab cake mixture (about 3/4 cup) from the bowl.
13
Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
14
Bake in the oven for 14 to 15 minutes, until the cakes are slightly firm and cooked through.
15
Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!

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 18 ingredients. The key ingredients include: 12 ounces crab meat drained (about 1 cup drained crabmeat), 2 1/2 slices bread, white light, (40 - 45 calories each with around 2g fiber per slice), lightly toasted, swiss cheese One wedge The Laughing Cow Light Original, room temperature, 3 tablespoons liquid egg substitute fat-free (like Egg Beaters Original), and more.

Yes, Hungry Girl 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!

Hungry Girl Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions