You are here: Home » Recipes » Low-Fat Maryland Crab Cakes Low-Fat Maryland Crab Cakes Recipe by Food & Culinary Professionals Dietetic Practice Group 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. PrintEmail Ingredients 1 pound Maryland lump or backfin crabmeat or substitute frozen or canned1 egg, beaten3 tablespoons reduced-fat mayonaiise1 tablespoon finely chopped parsley2 teaspoons Worchestershire sauce2 teaspoons dry English mustard, such as Colmans1 teaspoon salt1/4 teaspoon white pepper1 teaspoon seafood seasoning, such as Old Bay1/2 cup plain breadcrumbs Instructions Remove cartilage from crabmeat carefully to avoid breaking up pieces. 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. 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).