Crab Cakes

Crab Cakes
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.2
  • Total Fat: 3.9 g
  • Cholesterol: 198.6 mg
  • Sodium: 716.4 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Crab Cakes calories by ingredient


low cal and delicious! low cal and delicious!
Number of Servings: 4


    3 tsp Dijon Mustard
    3 tsp Worcestershire Sauce
    1 serving 1 large egg (per the egg board) 50g
    1 lb. (16 oz) Lump Crab Meat (by RUMPSHAKKER)
    .50 tsp hot sauce
    8 Saltine Crackers (Crushed)
    2 tbsp Kraft Lite Mayo (by DENTALGAL05)
    1 tbsp. of cannola oil (I substituted Pam cooking spray for less calories)


I found that refrigerating patties for 1-2 hours before cooking makes them firmer and easier to cook. You can also prepare ahead of time and refrigerate overnight.


I prefer to use fresh crab and pick apart. If you don't have the time you can use canned crab.
Mix ingredients together and form a pattie. Spray skillet with Pam cooking spray and cook each side until brown and firm.

Serving Size: Makes 4, 4 oz crab cakes

Number of Servings: 4

Recipe submitted by SparkPeople user MABENT3218.

TAGS:  Fish |