Baked Crab Cakes

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.

Prep Time: 20min

Serves: 4


  • 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