Nutrition info - Recipes

Crab Cake Appetizers

It's okay to be crabby, especially when you're talking about these appetizers that take the cake. It's a healthy starter with a whole lot less fat and calories. Take a crack at it.

Crab Cake Appetizers


For 15 people

  • 16 ounce(s) backfin lump crabmeat, picked over for cartilage and shell
  • 1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
  • 1 large egg, lightly beaten
  • 2 tablespoon(s) snipped fresh chives
  • 2 tablespoon(s) Hellmans low fat mayonnaise
  • 3 teaspoon(s) Dijon mustard
  • 1/3 ounce(s) Old Bay seasoning
  • 1 teaspoon(s) lemon zest
  • 3 tablespoon(s) canola oil


Heat oven to 400 degrees F. Line a baking sheet with parchment paper. Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide. Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise if desired

Nutrition facts

  • Kcal: 106.22 kcal
  • Fibers (g): 0.36g
  • Sodium (mg): 352.19mg
  • Carbs: 7.04g
  • Fat: 4.07g
  • Saturated fat (g): 0.34g
  • Proteins: 8.87g