Low Sodium Classic Crabcakes
Savor the delicate, ocean-fresh flavor of these *Low Sodium Classic Crabcakes*, a healthier take on a timeless favorite. Crafted with succulent lump crab meat and bound with wholesome whole wheat breadcrumbs, these crabcakes are seasoned to perfection with zesty Dijon mustard, a touch of Old Bay seasoning, and fresh parsley. Unlike traditional versions, this recipe keeps sodium levels in check without sacrificing taste, making it perfect for a heart-healthy diet. Lightly pan-seared in olive oil for a golden, crispy finish, these crabcakes are ready in just 25 minutes and pair beautifully with a fresh green salad or your favorite low-sodium dipping sauce. Perfect for weeknight dinners or elegant gatherings, this dish is a flavorful way to enjoy seafood without the guilt!
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Recipe Information
Ingredients
- 16 oz Lump crab meat
- 0.5 cup Whole wheat breadcrumbs
- 1 large Egg
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 2 tbsp Fresh parsley
- 2 stalks Green onion
- 2 tbsp Olive oil
Instructions
In a large bowl, gently mix the crab meat with the whole wheat breadcrumbs until just combined.
In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and freshly chopped parsley until smooth.
Add the mixture from step 2 to the crab meat mixture and gently fold together until fully incorporated. Be careful not to overmix to maintain the lumps of crab meat.
Thinly slice the green onions and fold them into the crab mixture.
With your hands, shape the mixture into 8 crabcakes, about 3 inches in diameter each.
Heat the olive oil in a non-stick skillet over medium heat.
Place the crabcakes in the skillet, being careful not to overcrowd, and cook for 4-5 minutes on each side or until golden brown and heated through.
Transfer the crabcakes to a plate lined with paper towels to drain any excess oil.
Serve immediately with your choice of low-sodium sauce or a side salad.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.8 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2036 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.
