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

How to Make LFLC Crab Cakes


  • 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.

Printable Recipe Card

About LFLC Crab Cakes

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