Healthy, homemade crab cake, good recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
homemade crab cake recipe

These cakes are baked and not fried, so we’re focusing on quality flavor and delicious textures without guilty pleasures. This is very low calorie, quick and simple to make. It can be served with a salad or your favorite whole grains. We’re always excited to eat the cakes, so I know what to cook when I’m out of ideas.

All you need is scallions, breadcrumbs, mayo and your favorite herbs. Of course, if you want to taste the original version, we have a recipe for you, too. The best part of this recipe is its simplicity. There are many different options when it comes to side dishes and sauces, almost everything goes very well with crab cakes.

All of the ingredients are mixed in a single bowl and get portioned in 5 minutes. You don’t need to fry them, baking is a healthier alternative. Traditionally, people use lamb crab meat for this recipe that it’s hard to find in my region and it’s usually very expensive. Imitation crab has a strong flavor and if you don’t mind the preparation process of that meat, you will love this recipe.

Healthy, homemade crab cake recipe

The trick is to find components that go well with crab meat. For example, I found out that using whole food actually makes everything even better and my body feels better after the meal. The consistency and texture of these cakes is just amazing. The cakes are so good that they don't even need an additional sauce, but I love serving them with tartar sauce that we will also make today.

Course Lunch & dinner
Cuisine Maryland
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 250 kcal


For the cake:

  • 15 oz crab meat
  • 20 g Old Bay seasoning
  • 100 g mashed avocado
  • 20 g brown mustard, spicy
  • 30 g diced celery
  • 130 g crushed crackers
  • 30 g diced onion

For the cream:

  • 20 g lemon
  • 1 avocado
  • 5 oz Greek yogurt
  • 10 g salt
  • 1 minced garlic clove
  • 10 g pepper


  1. Preheat the oven to 350F. Then take the bowl and add all ingredients for the cakes except onions, saltines and celery. Mix everything thoroughly and add the rest of the ingredients. The texture should be smooth, crab meat should be covered in the mixture.

  2. Make small cakes, 1 little cake is around 30 grams. You can make bigger portions, just make sure to cook them longer. Place patties on a baking sheet and put in the oven for 20 minutes. The cakes will be firm and golden. Flip them 10 minutes through the cooking process.

  3. Make the sauce by combining all ingredients in a bowl and mixing them with a mixer. The sauce should be very smooth. It can stay in the fridge for 4 days.

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