Home
Heart Healthy
Maryland Crab Cakes

Heart Healthy Maryland Crab Cakes Recipe

                   
Maryland Crab Cakes
Try your hand at at healthy Maryland-style crab cakes with bold, tasty spices. Panko bread crumbs add a wonderful crisp texture, while fresh herbs and citrus zest help take the crab cakes to new heights.
Facebook
Bread icon
Ingredients
Recipe yields 4 servings
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 scallions, sliced thin
1/2 tsp minced fresh ginger
1/2 tsp Worcestershire sauce
1/2 tsp whole grain mustard
1/8 tsp hot sauce
1/2 cup evaporated milk
1/2 lb jumbo lump crabmeat
2 Tbsp chopped chives
2 Tbsp fresh chopped parsley
1 cup panko bread crumbs
1/2 tsp finely grated lime zest
2 Tbsp olive oil
Play icon
Helpful how to videos
Play icon
Directions
Step 1

Lightly coat a skillet with nonstick cooking spray, and heat over moderate heat. Add red pepper, celery and scallions, and sauté until vegetables are just softened, about 2 minutes.

Step 2

Stir in ginger, Worcestershire sauce, mustard, hot sauce and evaporated milk. Boil mixture until it is reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.

Step 3

In a separate bowl, combine crabmeat, chives, parsley, 3/4 cup of panko and lime zest. Combine reduced cream mixture with crabmeat and stir gently. Avoid breaking up crab pieces.

Step 4

With moistened hands, shape crab mixture (approximately 1/3 cup each) into 8 cakes, about 3 inches wide and 3/4 inch thick. Spread remaining panko on a large plate. Coat crab cakes with panko and transfer to a baking sheet lined with wax paper.

Step 5

Heat 1 tablespoon of canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 2 minutes per side. Transfer to a platter. Repeat with remaining canola oil and crab cakes. Serve immediately.

Time: 45 minutes
Servings: 4
Calories: 221
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 2 crab cakes
Per serving:
calories:221
total fat:10g
sat fat:2g
cholesterol:61mg
sodium:387mg
total carb:19g
fibers:1g
proteins:12g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Maryland Crab Cakes
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Maryland Crab Cakes Recipe
Ingredients
Recipe yields 4 servings
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 scallions, sliced thin
1/2 tsp minced fresh ginger
1/2 tsp Worcestershire sauce
1/2 tsp whole grain mustard
1/8 tsp hot sauce
1/2 cup evaporated milk
1/2 lb jumbo lump crabmeat
2 Tbsp chopped chives
2 Tbsp fresh chopped parsley
1 cup panko bread crumbs
1/2 tsp finely grated lime zest
2 Tbsp olive oil
Directions
Step 1

Lightly coat a skillet with nonstick cooking spray, and heat over moderate heat. Add red pepper, celery and scallions, and sauté until vegetables are just softened, about 2 minutes.

Step 2

Stir in ginger, Worcestershire sauce, mustard, hot sauce and evaporated milk. Boil mixture until it is reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.

Step 3

In a separate bowl, combine crabmeat, chives, parsley, 3/4 cup of panko and lime zest. Combine reduced cream mixture with crabmeat and stir gently. Avoid breaking up crab pieces.

Step 4

With moistened hands, shape crab mixture (approximately 1/3 cup each) into 8 cakes, about 3 inches wide and 3/4 inch thick. Spread remaining panko on a large plate. Coat crab cakes with panko and transfer to a baking sheet lined with wax paper.

Step 5

Heat 1 tablespoon of canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 2 minutes per side. Transfer to a platter. Repeat with remaining canola oil and crab cakes. Serve immediately.

Share to Email