When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise…without any guilt! —Laura Letobar, Livonia, Michigan
Heavenly Crab Cakes Tips
Are crab cakes healthy for you?
These crab cakes swap out some traditionally indulgent ingredients for lighter ones. As a result, you get a flavorful dish full of protein. Here are more lean, mean seafood recipes you can feel good about.What can I use instead of mayonnaise in crab cakes?
You can use an additional egg (or egg substitute), more oil and vinegar or mustard and olive oil. Here's how to how to make egg substitute at home.Is it better to fry or bake crab cakes?
Health-wise, baking is your best bet. But frying will give you a crispier texture. For the best of both worlds, try making these crab cakes in an air fryer. Here's a quick primer on all things air-frying.Research contributed by Elizabeth Harris
Ingredients
- 1 pound imitation crabmeat, flaked
- 1 cup Italian bread crumbs, divided
- 1/4 cup egg substitute
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon dill weed
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
Directions
- Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.
- In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides, about 15 minutes.
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