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No-Fry Crab Cake Recipe

This tasty crab cake recipe cuts down on fat by calling for the patties to get baked rather than fried. As well, instead of mayonnaise, it calls for plain non-fat yogurt, making these crab cakes a healthier version of this popular dish.

No-Fry Crab Cakes

crab cakes
crab cakes
  • 1 lb fresh crabmeat (2 cups), patted dry
  • 1 cup + 1/2 cup Japanese panko (whole wheat, if you can get it)
  • 1/4 cup plain nonfat yogurt
  • 1 large egg white, lightly beaten
  • 2 tbsp lemon juice
  • 1 green onion, chopped
  • 1/3 cup finely green bell pepper, diced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp hot sauce, to taste
  • 1 tsp canola oil

1. Preheat oven to 450 degrees F.

2. Stir crabmeat, 1 cup panko and all ingredients through hot sauce in a large bowl.

3. Place remaining panko in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. Dredge the patties in the panko, reshaping as necessary.

4. Brush oil over the bottom of a oven-proof skillet that’s been heated over medium high. When the oil is hot, add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the pan to the oven. Bake until heated through, 10 to 12 minutes.

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