Baked Crab Cakes

Prep Time: 20min

Serves: 4

Delicious jumbo lump crab meat is a sweet, high protein favorite among seafood lovers and a special treat during the holidays. This reduced calorie crab cake recipe offers all the flavor without the saturated fat. Baking these crab cakes, instead of frying, is the key to a healthier presentation.

Add just 1 teaspoon of light mayo, paired with Dijon mustard and cajun seasoning for a bit of kick. Changing to a light mayo along with skim milk and whole grain bread drops the caloric value. And by baking instead of frying these crab cakes, you have eliminated the saturated fat.

  • 2 Slices Whole grain bread
  • 1/4 Cup Skim milk
  • 1 tbsp Light mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Cajun seasoning
  • 1 Egg, beaten
  • 1 Lemon, juiced & zest
  • 1 Lemon, cut into wedges
  • 1 lb Jumbo lump crab meat, picked free of shells
  • 1 tbsp Fresh chives, chopped


  1. Preheat oven to 375° F
  2. Place the bread in a small bowl and pour over milk.
  3. Combine mayonnaise, mustard, Cajun seasoning, egg, lemon zest and juice in a large bowl and whisk together
  4. Add the milk-soaked bread and whisk together
  5. Fold in crab and chives
  6. Form the mixture into 12 equal cakes and place on baking sheet
  7. Bake for 8-10 minutes
  8. Serve with lemon wedges