Looking for a healthy, pan-seared crab cake recipe that’s quick and easy to make? This recipe for Heart-Healthy Crab Cakes is delicious! Made with lean lump crab meat, egg whites, whole wheat bread, and a vibrant variety of fresh herbs and veggies, these low-fat crab cakes (only 1g saturated fat per serving) are a tasty meal you can enjoy any time of the year.
So if you are ready to dive into a flavorful recipe that can be prepared in just 30 minutes and clocks in at just 145 calories per serving, get ready to enjoy the flavors of the sea with these crab cakes. For even more of our popular healthy seafood favorites, check out all of our heart healthy dinner recipes.
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.