I can express how much I love crab cakes. Luckily, my family loves them as well. We’re always excited to eat them, so I know what to cook when I’m out of ideas. This is very low calorie, quick and simple to make. It can be served with a salad or your favorite whole grains.
The best part of this recipe is its simplicity. It requires a little effort and time to form cakes and then you can enjoy low calorie, high protein dish without unhealthy fillers. 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.
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. Frying will make the dish heavier and take longer. With baking, the cakes will hold their shape and stay very soft.
Healthy, homemade crab cake recipe
I love regular crab cakes but sometimes I just want something healthy and tasty. However, I don't want to give up on my favorite flavors, so healthy ingredients shouldn't compromise the quality. 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.
For the cakes
- 100 g mashed avocado
- 20 g brown mustard, spicy
- 20 g Old Bay seasoning
- 130 g crushed crackers
- 30 g diced onion
- 30 g diced celery
- 15 oz crab meat
For the cream
- 1 avocado
- 5 oz Greek yogurt
- 20 g lemon
- 1 minced garlic clove
- 10 g salt
- 10 g pepper
To make the cakes, preheat the oven to 350F. Take a bowl and combine first 4 ingredients. Fold in onions, saltines and celery. Add crab mix into the mixture. Everything should be combined, crab meat pieces should be covered in dough.
Form small patties, 1 cake should weight around 30 grams. If you make bigger cakes, make sure to bake them a bit longer. Put patties on a baking sheet, bake for 20 minutes. The cakes should become browned and firm. Flip them half way through the cooking process.
Make the cream by adding all ingredients in a food processor and thoroughly blend until combined. Add salt and pepper. The cream can stay in the fridge for a week.