These Healthy Broiled Crab Cakes are filled with a lot of lump crab meat, very little filler, old bay, and no mayo to bind it all together. This Maryland Crab Cake that's baked and not fried will have everyone asking for more. Top them in my Greek Yogurt Cajun Remoulade Sauce for an irresistible healthy seafood dinner.
Broiled Crab Cakes
Broiled Crab Cakes filled with succulent lump crab meat and very little filler are perfect for your next special dinner or party. Everyone will love that these Healthy Crab Cakes are made without mayo AND are baked- broiled and not fried. Plus you've got to love any seafood dish that includes a healthy sprinkle of Old Bay.
This recipe is close to a Maryland Style Crab Cake because it has very little filler - or breadcrumbs. This is a total upgrade from the standard crab cakes you might have gotten in the frozen food department.
Serve this as a weeknight dinner or even as an appetizer or main course for your next dinner party. This recipe will wow crab lovers from anywhere.YUM! Healthy Broiled Crab Cakes with no mayo! Click To Tweet
Why You'll Love These Healthy Broiled Crab Cakes...
- They have no mayonnaise.
- They are broiled and not fried.
- They are filled with delightful lump crab meat.
- They are super light and flavorful.
- Old Bay.
- They are only 88 calories each!
Are crab cakes better baked or fried?
Crab cakes are delicious baked and fried BUT if you are looking for a healthy option, it is best to cook them in the oven. Broiling the crab cakes at high head gets them crispy on the outside without frying them. It's also a healthier option than sauteing them because you aren't adding the calories from the butter or oil you use in the pan.
If you want a healthy and easy-to-prepare crab cake, broiling is THE way to go.
- Crab Meat: For my Broiled Crab Cakes, look for crab meat in the refrigerated section of your grocery store. You'll either find fresh crab meat or refrigerated canned crab meat there. Look for one that is hand-picked or fresh-picked so it doesn't have shells. You'll still want to look over your crab meat to make sure they didn't miss anything. Nearly all crab meat sold in stores is already cooked, so when you broil the crab cakes you are just baking the cake together.
- Large Egg: One beaten egg holds these beauties together.
- Onion Powder: Onion Powder gives the crab cakes a lot of flavor without a lot of fuss.
- Garlic Powder: Garlic powder also evenly distributed the garlic flavor throughout the crab cake.
- Old Bay: I love the Old Bay Seasoning on seafood and especially crab cakes! It gives these a wonderful depth of flavor and is the perfect seafood seasoning.
- Fresh Lemon Juice: A touch of lemon juice brings out the flavors in the crab cakes. Save a lemon wedge for garnish too.
- Dijon Mustard: Dijon mustard serves as a bit of moisture to keep the crab cake together.
- Worcestershire Sauce: Rich Worcestershire sauce adds even more flavor.
- Panko Breadcrumbs: I use just ½ cup of panko breadcrumbs to get that crab cake texture.
- Parsley: I like adding parsley to the inside of crab cakes to bring some color to the plate. It's also a lovely garnish.
Note on salt and pepper: I found the crab to be salty enough on its own and did not add salt and pepper to this recipe.
Types of Crab Meat
- Jumbo Lump: Jumbo lump crab meat is the most coveted crab meat. It is off-white and comes in big chunks. It's from the crab's swimmer fin muscles and each crab only has two of those so you need a lot of crabs to reach a pound. That's why you pay a premium for this type of crab meat but it tastes delicious. It's great served by itself and you don't need this level of crab meat for crab cakes.
- Lump: Lump crab meat is also an off-white color but doesn't come in as big of chunks. It's from the body of the crab and works great for crab cakes.
- Backfin: Backfin crab meat is still off-white and comes from the body of the crab, but it is flakier and in smaller pieces. It's also known as flake crab meat.
- Claw Meat: Claw crab meat is darker than the other types of crab. It has a strong flavor but is not as sweet. It is the least expensive kind of crab meat.
Best Crab Meat for Crab Cakes
The best crab meat for crab cakes is Lump Crabmeat. That's the best way to get those lumps of crab meat you see below. If it is within your budget, it is the best crab meat for this recipe. Depending on where you live it can run between $30-$40 a pound.
If you are trying to make the recipe a bit more economical you can use half Backfin or Claw Crab Meat. Claw crab meat is usually darker and not as sweet, but still tasty.
- To make Healthy Broiled Crab Cakes, start by turning the oven on broil.
- Spray a baking sheet with cooking spray. You can also line your pan with foil and spray it with cooking spray.
- In a medium bowl whisk together the egg, onion powder, garlic powder, old bay, lemon, dijon mustard, and Worcestershire sauce.
- Carefully mix together the panko and parsley.
- Add the crab meat to the bowl and stir the crab mixture carefully. You don't want to break up the Lump Crab Meat chunks.
- Using a half-cup measuring cup, form 6 cakes. Hold the crab cake together with your hands until it sticks. You’ll need to make sure the cake is well formed and sticking since it doesn’t have Mayo. Place it on the prepared baking sheet.
- To help the crab cakes stay together put them in the fridge for 30 minutes.
- Remove them from the fridge and broil for 9-11 minutes until golden brown.
- Remember that broilers can be vary hot so stay close and check them often to make sure you don't burn them.
What sauce to serve with crab cakes?
My favorite sauce to serve with my Healthy Broiled Crab Cakes to my Healthy Greek Yogurt Cajun Remoulade Sauce. If that's not your jam, here are a few more ideas.
- Melted Butter
- Cocktail Sauce
- Tartar Sauce
- Greek Yogurt Ranch Dressing
I love this Broiled Crab Cakes recipe as written, but here are some fun ways to mix it up.
- Make Them Cajun Crab Cakes: Instead of using Old Bay, use my Homemade Cajun Seasoning.
- Make Them Salty: Use crushed saltines crackers instead of panko bread crumbs.
- Make Them Gluten-Free: Use gluten-free breadcrumbs to make them gluten-free.
- Make Them Mini Crab Cakes: Use a quarter cup measuring cup to make a dozen smaller appetizer-sized crab cakes.
- Make it for a Crowd: You can easily double or triple this recipe for a crowd.
How do you store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
How do you reheat them?
Reheat the crab cakes in the microwave for 1 minute or put them in the oven. 350 degrees for 5-10ish minutes.
Can I freeze these healthy crab cakes?
YES! Freeze them before baking them. They will keep for up to three months. When you are ready to cook them unthaw them and then follow my instructions to broil them.
If you want to freeze them AFTER broiling them, you'll just need to warm them up. Bake thawed crab cakes at 350 degrees for 10-15 minutes until warm. Or put the frozen cooked crab cake in the oven for 25-30 minutes.
These are the BEST Broiled Crab Cakes!
These really are the best Broiled Crab Cakes because of my healthy swaps, clean ingredients, and how simple they are to make. If you've ever shied away from making crab cakes at home, you'll be surprised at how simple it is.
This tasty seafood dinner is loved in my home by both kids and adults. I hope you love them as much as I do.
Here are some ideas to round out your meal.
Make it a Meal:
- Healthy Greek Yogurt Coleslaw
- Roasted Broccoli and Mushrooms
- Lemon Parmesan Roasted Asparagus
- Kale Ceasar Salad
- Mediterranean Roast Vegetables
- Herb and Garlic Roasted Baby Potatoes
- Arugula and Pear Salad
YUM! Healthy Broiled Crab Cakes with no mayo! Click To Tweet
More Healthy Crab Recipes to Love:
Healthy Broiled Crab Cakes
- 1 pound crab meat *
- 1 egg, beaten
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon old bay
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup panko
- 2 tablespoon parsley, chopped
- Preheat the oven to broil. Spray a baking sheet with cooking spray.
- In a medium bowl whisk together the egg, onion powder garlic powder, old bay, lemon, dijon mustard and worcestershire sauce.
- Carefully mix in the panko, parsley. Then add the crab meat. Stir with care because you don't want to break up the crab meat too much.
- Use a ½ cup scoop to form 6 cakes. Hold the crab cake together with your hands and then put on the baking sheet. Make sure the cake is sticking together well since this recipe doesn’t have the Mayo to hold it together.
- To help the crab cakes stay together, put the baking sheet in the fridge for 30 minutes.
- Remove from the oven and broil for 9-11 minutes until golden. Broilers cooking temperature can vary, so stay close and watch them.
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