Low Sodium Classic Crab Cakes
Indulge in the seaside charm of "Low Sodium Classic Crab Cakes," a perfect way to savor the sweet, tender flavor of fresh crab without the excess sodium. This wholesome recipe combines lump crab meat with unseasoned bread crumbs, creamy low-sodium mayonnaise, and vibrant additions like chopped green onions, fresh parsley, and a hint of zesty lemon juice. Seasoned with paprika and a touch of black pepper, these crab cakes are pan-seared to golden perfection in a blend of unsalted butter and vegetable oil, creating a crisp exterior and delicate texture. Ready in under an hour, including chill time for the patties to hold their shape, these crab cakes are an excellent choice for a heart-healthy appetizer, lunch, or light dinner. Serve them with a fresh lemon wedge or your favorite low-sodium dipping sauce for a dish that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 lb fresh crab meat
- 1 cup unseasoned dry bread crumbs
- 0.33 cup low sodium mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 stalks green onion
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
Drain any excess liquid from the crab meat to ensure the mixture remains cohesive.
In a large mixing bowl, gently combine the crab meat, bread crumbs, low sodium mayonnaise, egg, Dijon mustard, lemon juice, green onion, parsley, paprika, and black pepper.
Carefully mix all ingredients together with a rubber spatula, taking care not to break up the crab lumps too much.
Shape the mixture into 8 patties, about 3 inches wide each. Place on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape during cooking.
In a large skillet, heat the vegetable oil and butter over medium heat. Once the oil is shimmering, add the crab cakes gently to the pan.
Cook the crab cakes in batches, avoiding overcrowding the pan, for about 3-4 minutes per side or until they are golden brown and heated through.
Remove the crab cakes from the skillet and place on a paper towel-lined plate to drain any excess oil.
Serve the crab cakes warm with a wedge of lemon or a low sodium sauce of your choice.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 6157 mg | 268% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 642 mg | 49% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1862 mg | 40% | |
*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.
