LFLC Crab Cakes

Sherri Williams


This is my healthier version of my crab cakes. These are Low Fat/Low Carb and simply delicious. I hope that you will try these for your next cocktail party of as a dinner entree. This recipe will make 12 regular cakes or 24 mini cakes. Happy Cooking! sw:)

★★★★★ 2 votes
4-6 regular
15 Min
20 Min


1 lb
1 lb. lump or crab claw meat (fresh or pasteurized)
1 large
egg, beaten
2 Tbsp
mayonnaise, low fat
1 tsp
dijon mustard
1/4 c
red, yellow or green pepper, chopped
2 small
green onion stalks, chopped
1 Tbsp
italian parsley, chopped
1 tsp
old bay seasoning
1 Tbsp
lemon, zest
1 tsp
worcestershire sauce
3 Tbsp
buttermilk, non-fat
1 Tbsp
oat bran
olive oil spray, fat free


1/2 c
mayonnaise, low fat
1 1/2 Tbsp
dill pickle relish
1/2 medium
lemon juice, fresh
1 tsp
dill, dried
1 tsp
sriracha hot sauce
salt to taste


1Mix buttermilk and oat bran together. Let sit for 3-5 minutes.
2In a mixing bowl combine all ingrediients.
3Make (12) 2-3 inch cakes.
4Chill in fridge for at least 30 minutes
5In a large oven proof skillet on the stove, spray with olive oil spray. Brown crab cakes on one side. spray the tops of the crab cakes.
6Preheat oven to 350 degrees
7Flip the crab cakes over and place in the oven to finish cooking. This should take about 8-10 minutes.
8Serve with low fat tartar sauce.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Low, #Carb, #cakes, #fat, #crab