Healthy Baked Crab Cakes Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Appetizers, Main Courses
Healthier Crab Cakes

Packed with flavor and baked to crispy perfection, our Baked Crab Cakes offer a healthy alternative to the traditional fried versions. Ideal for enjoying on your back porch this season, these crab cakes are set to become your new favorite for a satisfying, weight loss-friendly meal.

What Makes These Crab Cakes Special?

Our Skinny Crab Cakes are loaded with fresh, lump crab meat and served with a zesty homemade dipping sauce. This recipe brings you the nostalgic taste of summer vacations with a healthy twist.

Ingredients like finely chopped scallions, garlic, and jalapeños add depth and a spicy kick to the crab cakes, while whole wheat panko crumbs, combined with egg whites, ensure they are both hearty and nutritious.

Easy Baking Instructions

Shape the crab mixture into approximately 10 two-inch cakes and bake them in the oven for 15 minutes to achieve a mouthwatering meal perfect for family dinners. For an added summer touch, grill the crab cakes until they are crisp and golden brown, enhancing their flavor and texture.

Creamy Homemade Topping

For a creamy and flavorful finish, whisk together Greek yogurt, Dijon mustard, scallions, lemon juice, cayenne, salt and pepper. Top each crab cake with a generous spoonful of this delicious sauce to elevate the flavors to a whole new level of deliciousness.

Nutritional Information

On your Nutrisystem meal plan, count two crab cakes as two PowerFuels and one Extra. Each serving is only 154 calories, making these Skinny Crab Cakes a superb choice for those on a weight loss journey.

Perfect Pairings for Baked Skinny Crab Cakes

When serving our Skinny Crab Cakes, choosing the right sides can turn a simple meal into a feast. Here are some delightful accompaniments that not only enhance the flavors but also keep the meal light and healthy:

  • Refreshing Coleslaw: A tangy and crunchy coleslaw complements the soft texture and rich flavor of crab cakes. Opt for a slaw dressed in vinaigrette to keep it light and refreshing.
  • Steamed Green Beans: For a touch of elegance and simplicity, serve your crab cakes with a side of freshly steamed green beans. Drizzle with a little olive oil and a sprinkle of salt for an easy, healthy side.
  • Quinoa Salad: Incorporate a nutritious quinoa salad with cherry tomatoes, cucumber and a lemony dressing. This salad adds a wholesome grain to the meal and pairs beautifully with the flavors of the crab.
  • Roasted Asparagus: Roasted asparagus makes a great side for crab cakes. Its earthy flavor and crispy tips provide a pleasing contrast to the tender, flavorful crab cakes.
  • Sweet Corn: Boiled or grilled sweet corn, especially during the summer, makes a sweet and satisfying addition. Brush with a bit of butter and sprinkle with herbs to bring out the best in both the corn and the crab cakes.
  • Avocado Salad: Combine slices of creamy avocado with mixed greens, red onion and a light dressing. Avocado salad adds a creamy texture and a dash of color to your crab cake meal.
  • Garlic Roasted Potatoes: Small, crispy garlic-roasted potatoes offer a comforting and hearty side that’s still on the healthier side. Their crispy exterior and soft interior make them an irresistible companion to your crab cakes.

Each of these sides not only complements the flavors of the crab cakes but also adheres to a healthy eating plan, making your meal satisfying yet balanced. Whether you’re hosting a dinner party or enjoying a family meal, these pairings will make your Skinny Crab Cakes the star of any dining table.

Servings: 5 (1 serving = 2 crab cakes)

Calories per Serving: 154

On Nutrisystem, Count As: 2 PowerFuels and 1 Extra

Ingredients:

  • Crab Cake
  • 2 scallions, finely chopped
  • ¼ cup parsley, finely chopped
  • 1 tsp. minced garlic
  • 1 jalapeno pepper, seeded and minced
  • ½ tsp. paprika
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. sea salt
  • ½ cup whole wheat panko bread crumbs
  • ¼ cup egg whites
  • 1-pound canned, lump crab meat
  • Nonstick cooking spray
  • Dipping Sauce
  • ½ cup nonfat plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1 scallion, finely chopped
  • 1 Tbsp. lemon juice
  • Pinch of cayenne
  • Pinch of sea salt and freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  2. In a medium bowl, thoroughly mix all crab cake ingredients except egg whites and crab meat. Fold in lump crab and egg whites, being careful to avoid breaking crab into small pieces.
  3. Scoop 2” diameter cakes onto the foil lined baking sheet (should make 10 crab cakes). Pat lightly and mist tops with cooking spray. Bake for 15 minutes or until the tops are lightly golden.
  4. While crab cakes are baking, whisk together dipping sauce ingredients in a small bowl.
  5. Serve 2 crab cakes with 2 tablespoons of the dipping sauce.
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