Low- Fat Baked Crab Cakes

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This recipe has been featured in a post on The Recipe Girl blog: My New England Vacation.

Low Fat Baked Crab Cakes

Use real, fresh crab for this one. These crab cakes are good on their own too, without any type of sauce on them.

Yield: 8 servings (2 crab cakes per serving)

Prep Time: 20 minutes

Cook Time: 10 minutes


12 square saltine (soda) crackers, crushed into crumbs
1/3 cup chopped fresh parsley
2 Tablespoons low fat plain yogurt or sour cream
1/3 cup chopped roasted red pepper (from the jar)
1 Tablespoon water
1 Tablespoon freshly squeezed lime juice
hot pepper sauce to taste
salt to taste
1 pound fresh crab meat, picked over for shells & cartilage
2 large egg whites


1. Preheat oven to 425°F. Spray a large baking sheet with cooking spray.

2. In a large mixing bowl, mix together saltines and parsley. Stir in the yogurt, red pepper, water, lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crab meat. Lightly mix the egg whites with a fork and stir them in. It is important that the mixture be thoroughly combined.

3. Using your hands, form 16 crab cakes and arrange them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.


Nutrition Facts (for two crab cakes)-Amount Per Serving of 2 crab cakes
Calories 146, Calories From Fat (17%) 25, Total Fat 2.8g, Sat Fat .5g, Cholesterol 33.7mg, Sodium 452mg, Carbohydrates 16.25g, Dietary Fiber 0.7g, Sugar 0.38g, Net Carbs 15.5g, Protein 13.39g

WW POINTS per serving of 2 crab cakes:
Points Plus Program: 4 Old Points Program: 3

Recipe Source: Adapted from The New Legal Seafoods Cookbook

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  • B SCHLUETER wrote:

    Can these be frozen? Thanks B

    • Lori Lange wrote:

      Probably, but I haven’t tried!

  • Alyssa W. wrote:

    Tried this today with my boyfriend and we both thought it was amazing! We made some slight changes to the recipe as we didn’t have some of the ingredients. Instead of using 1/3 cup of parsley we decided to use a 1/3 cup of a green onion/ red bell pepper mix. Because neither of us eats real crab meat we used a good brand of imitation crab meat and it was still delicious! We couldn’t find any roasted red peppers in a jar so we ended up using 1/3 cup chipotle chili peppers canned in adobo sauce and cutting out all the hot sauce. We also used lemon juice, because we were all out of lime. For the crackers we didn’t have any saltines on hand so we used some Milton’s craft bakers everything crackers. In the end we made this lemon aioli sauce http://www.foodnetwork.com/recipes/neelys/spicy-crab-cakes-with-lemon-aioli-sauce-recipe/index.html to counter out the spiciness of chipotle chili peppers. We both loved the recipe and will give it another go with maybe sun dried tomatoes instead of the roasted red peppers? My boyfriend who is a picky eater gave this recipe a 9/10!

    • Lori Lange wrote:

      Thanks for sharing all of your fun tips!

  • Judy Breshears wrote:

    Going to try this