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Healthy Crab Cake Recipe


I’m trying to increase my protein intake as I’m adding on more mileage. Protein helps build muscle and I want to make sure I’m rebuilding what I’m breaking down.

I also just recently visited Boston and enjoyed the most delicious seafood I ever had in my life. Partner my love of seafood and exposure to the most delicious array of crab dishes in Boston and I just knew I had to whip up some healthy crab cakes.

Crab cakes aren’t inherently healthy. Typical crab cakes are filled with mayonnaise, butter and bread and are fried in oil. I lightened mine up with minimal effort and I think they are even more delish than their oil-laden cousin.

Give them a try and let me know what you think. They whip up in minutes and are simply delish.


  • 1 ½ Tbsp. fat-free plain Greek yogurt
  • 1 Tbsp. lemon juice
  • 1 tsp. Old Bay Seasoning
  • ¼ tsp. black pepper
  • 2 egg whites
  • 1/3 cup whole-wheat panko (in crab cake)
  • 1 lb. lump crabmeat
  • ½ cup whole-wheat panko (for coating)


1. To prepare crab cakes, add all ingredients, except for ½ cup whole-wheat panko. Cover and refrigerate for 30 minutes.

2. Remove from fridge and form into patties. Pour whole-wheat panko on paper plate and lightly coat crab cake in panko on both sides.

3. Place on baking sheet in a 350 degree oven. Bake for 10 minutes, flip and bake for an additional 8 minutes.

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