Here's an easy, 30-minute recipe for Heart-Healthy Crab Cakes that's delicious! Lean chunks of lump crab meat tossed lightly with high-protein egg whites and whole wheat bread crumbs create a light, airy filling to make perfectly formed crab cakes. Our dietitian recommends fresh herbs and lite mayo and no salt to make a healthy crab cake that is also low fat and low calorie.
This healthy crab cake recipe follow the heart healthy dietary guidelines of the American Heart Association. This is a diabetic crab cake recipe, too. Check out more of our heart healthy dinner recipes.
This crab cake recipe is healthy, according to HealthEcooks dietititans, because the ingrediets and portion size makes a low-cholesterol and low-calorie crab cake.
HealthEcooks Tesk Kitchen chefs were able to lower the cholesterol in this crab cake recipe by using natural binding ingredients like egg whites to reduce the fat, whole wheat bread, and fresh veggies. Unlike traditional recipes, these low-cholesterol crab cakes contain no saturated fat, making them a smart choice for a heart-conscious diet.
This recipe makes low calorie crab cakes, too. Our low-calorie crab cake recipe contains whole-wheat breadcrumbs, succulent crab meat and fresh herbs for an ultra-savory healthy crab cake that adds up to only 147 calories for two crab cakes. Chopped bell pepper and scallions boost the nutrition factor, but not the calories.
We’ve used fresh herbs, vegetables and whole wheat bread instead of heavy fillers in these heart healthy crab cakes, making them low calorie and low fat. Each serving of these low sodium crab cakes contains only 161 calories with 0 grams of saturated fat. We’ve also added red bell pepper and scallions for extra flavor and nutrition.
Crab cakes are great when served alone, but you can turn them into a light meal by serving them with one of these delicious salads:
Looking for more healthy seafood recipes to add to your repertoire? Check out these savory, healthy seafood recipes:
Not all crab cakes can be considered healthy, but this crab cake recipe uses whole wheat bread as a binder instead of bread crumbs to make them better for you. Our recipe also uses lemon juice, fresh herbs and fresh veggies, making them so flavorful you’d never know they’re actually healthy.
Recipe yields 4 servings
In a food processor or blender, pulse bread slices into crumbs. In a large bowl, combine bread crumbs and remaining ingredients except lemon wedges and mix thoroughly. Divide mixture into eight portions. Roll into balls and then flatten into cakes. Refrigerate, covered, for 30 minutes.
Lightly coat a skillet with nonstick cooking spray and heat skillet over medium heat until hot. Add crab cakes to skillet and cook for about 2 minutes per side, or until golden brown. Serve immediately with a lemon wedge.