HG Crab Cakes

HG Crab Cakes

4 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 128.3
  • Total Fat: 0.5 g
  • Cholesterol: 10.1 mg
  • Sodium: 645.8 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 10.3 g

View full nutritional breakdown of HG Crab Cakes calories by ingredient
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Hungry Girl's Crab Cake. She says you can use imitation crab meat in this recipe.
Hungry Girl's Crab Cake. She says you can use imitation crab meat in this recipe.

Number of Servings: 3


    Two 6-oz. cans lump crabmeat, drained (about 1 cup drained crabmeat)
    2 1/2 slices light white bread (40 - 45 calories each with around 2g fiber per slice), lightly toasted
    One wedge The Laughing Cow Light Original Swiss cheese, room temperature
    3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
    2 tbsp. finely diced onion
    2 tbsp. finely diced celery
    1 tbsp. fat-free mayonnaise
    1/2 tbsp. Best Foods/Hellmann's Dijonnaise
    1/2 tbsp. finely chopped fresh curly parsley
    1 tsp. minced garlic
    1/2 tsp. lemon juice
    1/2 tsp. whipped light butter or light buttery spread (like Brummel & Brown), melted
    1/4 tsp. Worcestershire sauce
    dash hot pepper sauce (like Tabasco)
    dash salt, or more to taste
    dash black pepper, or more to taste
    Butter-flavored nonstick spray
    Optional: additional Dijonnaise (for dipping), lemon wedges


Preheat oven to 450 degrees.

Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined. Add onion and celery, lightly mix again, and set aside.
Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sa uce, and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. If you like, add additional salt and black pepper to taste.
Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray. Take one-third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
Bake in the oven for 14 - 15 minutes, until the cakes are slightly firm and cooked through. Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!

Number of Servings: 3

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.

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Member Ratings For This Recipe

  • Made a double batch for dinner the other night and frozse some for another time. All in All I can say they were OK I used imitation crab which could go been the problem. I found them to be a little dry but will practice again and see how they turn out. - 4/4/10

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  • These crab cakes are great and filling, especially when one considers how few calories they have. Top it with some mango salsa and you'll be in heaven. - 1/8/10

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  • These were awesome. Love them!!!!!! - 1/4/10

    Was this review helpful?   yes  No
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