Low Fat Baked Crab Cakes

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.

Ingredients needed:

• Saltine crackers
• fresh parsley
• low fat plain yogurt
• jarred roasted red pepper
• water
• freshly squeezed lime juice
• hot sauce
• salt
• 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

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Low Fat Baked Crab Cakes

These are a delicious reduced fat appetizer version of crab cakes, but they're great for a light dinner, too.

Recipe Details

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Course: Appetizer

Cuisine: American

Keyword: crab, crab cakes

Servings: 8 appetizer servings (2 crab cakes each serving)

Calories: 76kcal

Author: RecipeGirl.com (adapted from The New Legal Seafoods Cookbook)

Ingredients

• 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

Instructions

• 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.

Nutrition

Serving: 1serving, Calories: 76kcal, Carbohydrates: 4g, Protein: 12g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 767mg, Potassium: 173mg, Fiber: 1g, Sugar: 1g, Vitamin A: 258IU, Vitamin C: 11mg, Calcium: 43mg, Iron: 1mg