These low fat crab cakes are golden, crispy on the outside, and tender on the inside—with only 3 grams of fat per cake. By using minimal oil and baking instead of frying, plus light mayo and egg white as binders, you still get that classic savory seafood flavor with a fraction of the fat. Perfect as a healthy appetizer, lunch, or light dinner, these cakes are a delicious way to enjoy crab without derailing your diet.
About This Recipe
These crab cakes are full of sweet crab meat, a gentle crunch from breadcrumbs, and bright pops of lemon and parsley. They hold together beautifully and get lightly crisp in the oven or air fryer, with no heavy greasiness.
This recipe is quick to prep, uses affordable pantry staples, and delivers big flavor. Serve them with a light yogurt-based sauce or over a bed of greens for a balanced, protein-packed meal.
Why This Recipe Belongs in Your Diet
Lump crab meat is naturally low in fat and high in protein. Using light mayo, egg white, and baking (instead of frying) keeps the fat content low while still delivering that satisfying, crab cake texture and taste.
What You’ll Need (Ingredients)
These crab cakes use clean, simple ingredients to let the flavor of the crab shine through.
- Lump Crab Meat (8 ounces): Look for fresh or canned, drained well.
- Egg White (1 large): Helps bind without adding fat or cholesterol.
- Light Mayonnaise (2 tablespoons): Adds creaminess and helps hold the cakes together.
- Dijon Mustard (1 teaspoon): Adds subtle tang and depth.
- Lemon Juice (1 tablespoon): Brightens the flavor.
- Chopped Fresh Parsley (1 tablespoon): Adds freshness and color.
- Garlic Powder (1/2 teaspoon): Boosts savory flavor.
- Old Bay Seasoning (1/2 teaspoon): Classic spice blend for crab cakes.
- Whole Wheat Panko Breadcrumbs (1/3 cup): Light crunch and structure.
- Salt & Pepper (to taste): Enhances the other flavors.
- Olive Oil Spray (light mist): For crisping while baking or air frying.
How to Make Low Fat Crab Cakes
- Preheat oven to 400°F and line a baking sheet with parchment.
- Mix wet ingredients: In a bowl, whisk together egg white, light mayo, mustard, lemon juice, parsley, and seasonings.
- Fold in crab and breadcrumbs: Stir gently until just combined—don’t overmix.
- Form into patties: Shape into 6 small cakes and place on the baking sheet.
- Spray lightly with olive oil.
- Bake for 14–16 minutes, flipping halfway through, until golden and set.
Alternatively, air fry at 375°F for 10–12 minutes.
Recipe Tips and Variations
- Add finely chopped red bell pepper or scallions for extra texture and flavor.
- Serve with a low-fat Greek yogurt dipping sauce or a lemon wedge.
- Use gluten-free breadcrumbs if needed.
- Chill patties for 15 minutes before baking to help them firm up.
How to Store Leftovers
Store cooked crab cakes in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp them back up. They also freeze well—wrap individually and store for up to 2 months.
Nutrition Facts
- Serving Size: 1 crab cake
- Calories: 90 kcal
- Fat: 3 g
- Carbohydrates: 6 g
- Protein: 10 g
- Sodium: 220 mg
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Low Fat Crab Cakes
Description
Crispy, savory crab cakes baked to perfection with just 3 grams of fat—ideal for healthy meals or appetizers.
Ingredients
Instructions
- Preheat oven to 400°F.
- Mix egg white, mayo, mustard, lemon juice, and seasonings.
- Fold in crab and breadcrumbs.
- Shape into 6 cakes and place on a baking sheet.
- Spray lightly with oil and bake 14–16 minutes, flipping halfway.
- Serve warm with lemon or light sauce.