Healthy Broiled Crab Cakes
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.
Ingredients
- 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
Instructions
- 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.
Notes
You can use either all lump crab meat or half lump crab meat and half backfin or claw crab meat depending on your budget.
Serve with my homemade Greek Yogurt Remoulade Sauce or cocktail sauce.
Nutrition
Calories: 88kcalCarbohydrates: 4gProtein: 15gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 32mgSodium: 697mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 141IUVitamin C: 8mgCalcium: 52mgIron: 1mg
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