These Low Fat Baked Crab Cakes are a delicious reduced-fat, appetizer version of crab cakes, but they’re great to serve as a light dinner, too.
When I’ve got my hands on some fresh crab, I usually make my favorite crab fettuccine. But if I’m wishing to make something a little lighter, I make these low fat baked crab cakes instead. They do make a nice appetizer to share with friends, but making them for dinner to have with a green salad is my favorite way to enjoy them. Because they’re baked, they’re obviously a lot lighter than traditional fried crab cakes, but the flavor is still there. And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post. These are delicious.
- Saltine crackers
- fresh parsley
- low fat plain yogurt
- jarred roasted red pepper
- freshly squeezed lime juice
- hot sauce
- fresh crab meat
- egg whites
Where is the best place to buy fresh crab meat?
Since I’m not on the coast, my go-to place for buying fresh crab meat is Costco! Look in the “fresh” section near the meats and other things, and you’ll find a one-pound tub of crab. It’s perfect for this recipe.
How to make Low Fat Baked Crab Cakes:
The full, printable recipe is at the end of this post.
Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.
Fresh out of the oven, these baked carb cakes are so yummy! I found a crab cake sauce that I like to top them with. It only has three ingredients, and it’s pretty good. Just a small drizzle of the sauce is all you need. Enjoy!
The Best Crab Recipes:
- Crab Guacamole
- Warm Crab Dip
- Cheesy Crab Rangoon Casserole
- Corn and Crab Chowder
- Crab and Cream Cheese Stuffed Snow Peas
Low Fat Baked Crab Cakes
- 12 square saltine (soda) crackers, crushed into crumbs
- ⅓ cup chopped fresh parsley
- 2 tablespoons low fat plain yogurt (or sour cream)
- ⅓ cup chopped roasted red pepper (from a jar)
- 1 tablespoon water
- 1 tablespoon freshly squeezed lime juice
- 2 to 3 dashes hot pepper sauce, to taste
- salt, to taste
- 1 pound fresh crab meat, picked over for shells and cartilage
- 2 large egg whites
- Preheat the oven to 425°F, and spray a large baking sheet with cooking spray (or line with parchment paper).
- In a large mixing bowl, combine the saltine crumbs 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.
- Using your hands, form 16 crab cakes and arrange them 1-inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.