These healthier crab cakes are absolutely delicious, and the healthier tartar sauce is out of this world. You won’t notice that they’re healthier, but you will notice that they’re absolutely packed with flavor! This recipe was inspired by my absolute love of all things crab, and they did not disappoint.
What do I need to make the crab cakes?
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Crab meat
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Whole wheat bread crumbs
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Garlic
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Dijon
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Eggs
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Lemon
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Jalapeño
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Green onion
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Pepper
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Cayenne
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Red pepper flakes
What do I need to make the tartar sauce?
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Plain Greek yogurt
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Dijon
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Green onion
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Lemon
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Cayenne
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Pepper
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Red pepper flakes
Can I leave out the jalapeño? I don’t like spice!
Yup! Feel free to leave out the jalapeño if you’re not big on spice.
Why does the serving size say 5-10 crab cakes?
It totally depends on how big or small you want to make your crab cakes! I like to make them on the bigger side so I usually end up with 5-6, but if you like them smaller it will make more.
Do I have to use nonfat yogurt?
Nope! Feel free to use full fat, just make sure it is Greek plain yogurt. You don’t want it to be sweetne
Healthier Crab Cakes
Ingredients
- 12 ounces crab meat
- ½ cup whole wheat panko bread crumbs
- 3 garlic cloves (pressed or minced)
- 1 ½ tablespoons Dijon mustard
- 1 egg and 1 egg white
- Juice of 1 lemon
- ½ jalapeño or 1 small jalapeño (minced)
- ⅓ cup chopped green onion
- 1 teaspoon pepper
- ½ teaspoon cayenne
- 1 teaspoon red pepper flakes
- ½ cup nonfat plain Greek yogurt
- ½ Tbs Dijon mustard
- ¼ cup chopped green onion
- Juice of ½ a lemon
- Cayenne, pepper, and red pepper flakes to taste
Instructions
- Preheat oven to 425F.
- Mix together all crab cake ingredients and form into patties.
- Place patties on a foil lined baking sheet
- Spray or lightly top with olive oil.
- Bake for about 20 min or until golden brown.
- While the crab cakes are baking, mix all dip ingredients.
- Remove from oven, dip, and enjoy!
Donald Chris says
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