Light Crab Cakes Recipe

Name: Light Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crab; 2 1/3 cups breadcrumbs; 1/3 cup minced chives or 1/3 cup scallion; 1/3 cup minced fresh parsley; 2 tablespoons fresh lemon juice; 1 tablespoon milk; 1 teaspoon Tabasco sauce; 3/4 teaspoon Old Bay Seasoning; 1/4 teaspoon fresh ground pepper; 4 egg whites; 2 tablespoons oil, for pan frying

Servings: persons

1 lb lump crab
2 1/3 cups breadcrumbs
1/3 cup minced chives or 1/3 cup scallion
1/3 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon milk
1 teaspoon Tabasco sauce
3/4 teaspoon Old Bay Seasoning
1/4 teaspoon fresh ground pepper
4 egg whites
2 tablespoons oil, for pan frying

1
Reserve 1 cup of the bread crumbs to coat crab cakes.
2
Mix remaining ingredients well, adding crab last and coating gently.
3
Shape into eight 1/2 inch thick patties.
4
Coat patties with remaining bread crumbs.
5
Heat 1 tbsp oil in 9 inch skillet over medium high heat.
6
Gently place 4 patties in skillet.
7
Cook for 3 minutes per side.
8
Repeat with remaining 4 patties.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb lump crab, 2 1/3 cups breadcrumbs, 1/3 cup minced chives or 1/3 cup scallion, 1/3 cup minced fresh parsley, and more.

Yes, Light 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.

Light Crab Cakes

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