Whole-wheat breadcrumbs, succulent crab meat and fresh herbs combine in this ultra-savory healthy crab cake recipe. Chopped bell pepper and scallions boost the nutrition factor and add lovely flavor.
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.