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Southern Crab Cakes


  • 1 pound lump crabmeat
  • ¼ cup liquid egg substitute or 1 egg, lightly beaten
  • ¼ cup reduced-calorie mayonnaise
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon Tabasco sauce
  • ½ teaspoon white pepper
  • 3 tablespoons fresh parsley, minced
  • 3 tablespoons low-sodium cracker crumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • lemon wedges, for serving

Remove any shell or cartilage from crabmeat and drain any excess liquid. In a deep bowl, combine egg, mayonnaise, mustard, cayenne, Tabasco and pepper. Whisk until mixture is smooth. Add crabmeat, parsley and cracker crumbs and toss ingredients gently. Shape into 6 crab cakes and place on baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes.

In a nonstick skillet, heat oil and butter to medium-high. Fry crab cakes until golden brown, about 4 minutes. Turn and cook 4 minutes or until done. Remove from skillet and serve with lemon wedges.

Contributed by Joyce Taylor  Adapted From: No-Salt Seafood: All the Flavor Without the Salt


According to the USDA, 1 cup (not packed) cooked blue crabCallinectes sapidus, has only 112 calories!

Erika Young, Coastal and Marine Education Specialist