Low Fat Classic Crabcakes
Indulge in the savory delight of **Low Fat Classic Crabcakes**—a healthier twist on the beloved seafood dish that's big on flavor and light on calories. Made with tender lump crab meat, a touch of Dijon mustard, and zesty Old Bay seasoning, these crabcakes are bound together using egg whites and whole wheat panko breadcrumbs for a guilt-free crunch. Baked to golden perfection, this low-fat recipe skips the frying, relying on nonstick spray for crispiness without excess oils. Packed with fresh parsley, green onions, and a splash of lemon juice, these crabcakes are perfect for serving as an appetizer, light lunch, or elegant dinner. Ready in just 30 minutes, they’re an ideal choice for health-conscious foodies who crave classic comfort without compromise.
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 2 large Egg whites
- 0.25 cup Low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Parsley
- 2 tablespoons Green onions
- 1 tablespoon Lemon juice
- 0.5 cup Whole wheat panko breadcrumbs
- 1 as needed Nonstick cooking spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
In a large mixing bowl, gently combine the lump crab meat with the egg whites, taking care not to break the crab meat apart too much.
Add the low-fat mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, finely chopped green onions, and lemon juice to the mixture. Stir gently to incorporate all the ingredients evenly.
Fold in the whole wheat panko breadcrumbs, salt, and black pepper, mixing just until everything is combined. Do not overwork the mixture.
Shape the mixture into eight patties, about 2.5 to 3 inches in diameter each. Place them on the prepared baking sheet.
Lightly spray the tops of the crabcakes with nonstick cooking spray to promote browning.
Bake in the preheated oven for 10 minutes, or until the crabcakes are golden brown on the outside and warmed through.
Carefully remove from the oven and serve warm, garnished with additional parsley or a wedge of lemon if desired. Enjoy your low-fat classic crabcakes!
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1968 mg | 42% | |
*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.
