Healthy Crab Cake Recipe

IMG_4662I’m trying to drop a few pounds after completing losing my mind and eating everything in site indulging a bit in Boston last week, so I’m trying to up my protein intake.

Partner that with my love of seafood and exposure to the most delicious array of crab dishes in Boston and I just knew I had to whip up some healthy crab cakes.

Crab cakes aren’t inherently healthy. Typical crab cakes are filled with mayonnaise, butter and bread and are fried in oil. I lightened mine up with minimal effort and I think they are even more delish than their oil-laden cousin.

Give them a try and let me know what you think. They whip up in minutes and are simply delish.

 

 

 

 

Recipe

  • 1 ½ Tbsp. fat-free plain Greek yogurt
  • 1 Tbsp. lemon juice
  • 1 tsp. Old Bay Seasoning
  • ¼ tsp. black pepper
  • 2 egg whites
  • 1/3 cup whole-wheat panko (in crab cake)
  • 1 lb. lump crabmeat
  • ½ cup whole-wheat panko (for coating)

 

Preparation

 

1. To prepare crab cakes, add all ingredients, except for ½ cup whole-wheat panko. Cover and refrigerate for 30 minutes.

 

2. Remove from fridge and form into patties. Pour whole-wheat panko on paper plate and lightly coat crab cake in panko on both sides.

 

3. Place on baking sheet in a 350 degree oven. Bake for 10 minutes, flip and bake for an additional 8 minutes.