Low-Fat Maryland Crab Cakes

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

A visit to the Chesapeake Bay wouldn't be complete without crab cakes. Now, you can make them at home—no matter where you live.


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



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