Low-Fat Maryland Crab Cakes

  • Yield: 6 servings
  • Prep: 35 mins
  • Cook: 8 to 10


1pound Maryland lump or backfin crabmeat or substitute frozen or canned
1 egg, beaten
3tablespoons reduced-fat mayonaiise
1tablespoon finely chopped parsley
2teaspoons Worchestershire sauce
2teaspoons dry English mustard, such as Colmans
1teaspoon salt
1/4teaspoon white pepper
1teaspoon seafood seasoning, such as Old Bay
1/2cup plain breadcrumbs


  1. Remove cartilage from crabmeat carefully to avoid breaking up pieces.
  2. Combine egg, mayonnaise, and seasonings. Fold crabmeat gently into mixture. Form into 6 cakes. Spread breadcrumbs on wax paper and coat both sides until cakes are well covered. Refrigerate for at least 4 hours.
  3. Cook in skillet in just enough butter/oil combination to prevent sticking (approximately 1 tablespoon each canola oil and butter) until browned, about 5 minutes on each side garnish with parsley sprig and lemon wedge.
Recipe by Edee Hogan, RD. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association’s Cooking Healthy Across America (Wiley, 2004). 

Nutritional Info *per serving

  • Calories 130
  • Fat 2.5g
  • Saturated Fat .5g
  • Cholesterol 105mg
  • Sodium 900mg
  • Carbohydrate 9g
  • Fiber 0g
  • Protein 18g