Healthy Crab Cakes for My Mom
Treat your taste buds and nourish your body with these *Healthy Crab Cakes for My Mom*! This recipe puts a lighter spin on the classic crab cake, using heart-healthy ingredients like whole wheat breadcrumbs, Greek yogurt, and a touch of olive oil spray for baking instead of frying. Packed with protein-rich lump crab meat, fresh herbs like parsley and scallions, and a zesty kick of Dijon mustard and lemon juice, these crab cakes are bursting with vibrant flavors while staying low in fat. Ready in under 30 minutes, they're baked to golden perfection in the oven, making them an easy yet elegant option for weeknight dinners or special occasions. Serve warm with a squeeze of fresh lemon or a dollop of your favorite healthy dipping sauce for a dish that’s as wholesome as it is delicious! Perfect for seafood lovers looking for a nutritious alternative without sacrificing flavor.
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.5 cup Whole wheat breadcrumbs
- 1 large Egg
- 2 tablespoons Greek yogurt
- 1 tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 2 pieces Scallions, finely sliced
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- as needed Olive oil spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.
In a large mixing bowl, gently combine the lump crab meat, whole wheat breadcrumbs, egg, Greek yogurt, mayonnaise, Dijon mustard, lemon juice, parsley, scallions, Old Bay seasoning, garlic powder, and black pepper.
Carefully mix the ingredients with a fork until just combined. Be gentle to avoid breaking up the crab meat too much.
Using your hands, form the mixture into 8 evenly sized crab cakes (about 2-3 inches in diameter each) and place them on the prepared baking sheet.
Lightly spray the tops of the crab cakes with olive oil spray to help them brown in the oven.
Bake the crab cakes in the preheated oven for 10-12 minutes, flipping them halfway through, until they are golden brown and heated through.
Remove from the oven and allow them to cool slightly before serving.
Serve the crab cakes warm with a squeeze of fresh lemon juice or your favorite healthy dipping sauce.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.0 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 445 mg | 34% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2019 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
