Healthy Crab Cake Recipe

I found a great Crab Cake Recipe in a fitness magazine. I had to modify it because of my dairy allergy. Instead of using flour, I used Panko Crumbs. These crab cakes are not fried in heavy oil, and they have fresh red bell pepper and scallions chopped up and mixed in.

First the crab meat. Not everyone can get fresh crab meat so canned Premium Lump Crab Meat works well.


I could not get lump crab meat and had to go with just the fancy white. It is a little shredded. I prefer the Lump Crab Meat when it is available.

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The ingredients you will need for the crab cakes are as follows:

1 – 4 oz can Premium Lump Crab Meat, or fresh
1/3 to 1/2 cup Panko Crumbs
2 Tablespoons Scallions, chopped fine
1/4 Cup Red Pepper, chopped fine
1 teaspoons Lemon Juice, Fresh Squeezed and strained (if possible)
1 egg
2 teaspoons Mayo
1/4 teaspoon Dry Yellow Mustard
1/4 teaspoon Chipotle Chili Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Kosher Salt
1/8 teaspoon Cayenne Pepper
Flour for Dusting
(These ingredients will make 3 nice sized Crab Cakes)

Mix all of the ingredients together in a bowl until combined and sticky, but no real wet. If they are too wet, add a little more Panko Crumbs or flour.


It should look like the picture above. Now place some flour onto a cookie sheet.

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Have an extra sheet nearby for the formed crab cakes. Lightly flour your hands and take a tennis ball size of the mixture. Pack it together and press it into the shape of a disc. Lightly powder both side of the crab cake with flour and place on the extra cookie sheet.

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(I made a double batch. If you use the ingredients above the way I have them listed, it will only make three crab cakes. One of the boys friends showed up and was staying for dinner. I ended up making a double batch.)

Now for the cooking oil. I use Coconut Oil. It does not have a heavy coconut flavor, or smell for that matter.

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Take a spoonful of coconut oil and place into a non stick skillet over medium heat. When it has turned to liquid, gently lift your crab cakes off the cookie sheet and place them into the skillet. I use a spatula for this, and they slide right off and into the pan. Cook the crab cakes on the first side for 4 to 5 minutes.

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Flip them over, and cook on the other side for another 4 minutes, or until cooked. Keep a close eye on them. They could cook a little quicker.

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Once they are cooked, make the sauce for the crab cakes. This sauce is a little spicy by itself, but goes well on the crab cake. You can serve it on the side for individual taste.

1 1/2 Tablespoons Mayo
3/4 teaspoon Lemon Juice
1/4 teaspoon Chipotle Chili Powder


You can serve them with any side you would like. We like to do a salad before hand and then the crab cakes.