Name: Crab Cakes - Lightened!
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6
Ingredients: 1/2 cup mayonnaise; 2 Tbsp. ketchup; 2 Tbsp. Dijon mustard; 1 tsp. dry mustard; 1 tsp. lemon juice; salt and pepper to taste; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 Tbsp. bottled horseradish; 1 pound jumbo lump or backfin lump crab meat (buy at local seafood market); 1/4 tsp. salt; 1/4 tsp. fresh ground black pepper; 1/8 tsp. Old Bay Seasonings; 1 egg; 1 tsp. Worcestershire sauce; 3 Tbsp. mayonnaise; 1 tsp. Dijon mustard; 2 Tbsp. Italian seasoned bread crumbs or saltine crackers; olive oil cooking spray

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These are delicious Crab Cakes – Lightened! Lumps of crab meat mixed with only an egg, some bread crumbs, and enough mayonnaise and Dijon to hold it together. Then they are broiled to perfection.

Easy Crab Cakes – Lightened

These delicious crab cakes are very easy to make and are really ideal to serve as appetizers, or even as the main course. Serve them with a side of Angel Hair Pasta with Lemon Sauce or our Fennel and Apple Salad for an easy meal. Perfect for entertaining.

A white platter served with crab cakes and parsley scattered around them as garnish.

Make Crab Cakes Special…

These crab cakes are outstanding, and for one reason – not loaded with fillers. Just loaded with real crab meat. Delish!

Serve them with a creamy sauce, spicy or simple (both recipes are included below), everyone will enjoy them immensely. The creamy sauces provide a lively accompaniment for these crab cakes, making them restaurant-quality!

Best of all, these crab cakes are very moist and light enough to eat a second crab cake, guilt-free!

Several crab cakes served on a white plate.

“Delicious and loaded with crab meat, these crab cakes turned out amazingly tasty!”

How to Make These Crab Cakes -Lightened?

All the ingredients work very nicely together to enhance the flavor of crab, and not overpowering it. Plus, they are topped with a dab of butter and broiled to a golden brown color. *Follow along or jump to the bottom of this post for our full recipe card.

Ingredients Needed:

For these crab cakes recipe, you will need the following ingredients:

Jumbo lump or backfin lump crab meat ( you can find it at your local seafood market)
Seasonings: some salt, black pepper, and Old Bay Seasoning
Egg
Worcestershire sauce
Mayonnaise
Dijon Mustard
Dijon
Italian Seasoned Bread Crumbs or saltine crackers
Olive Oil Cooking Spray
Butter

***Ingredients for* *Horseradish Cream Sauce***:

mayonnaise
Horseradish
and sour cream

Ingredients for Simple Cream Sauce:

mayonnaise
ketchup
Dijon mustard
dry mustard
lemon juice
plus salt and pepper.

Directions To Make these Crab Cakes – Lightened:

1. In a large bowl, using a fork to combine the crab meat with the next 8 ingredients. Gently fold the mixture together until well combined. Being careful not to shred the crab meat.
2. Shape the crab mixture into 6 to 8 patties, about 3 tablespoons for each or less, depending on the size you want to make them.

3. Wrap a cookie sheet or broiler pan with aluminum foil. Spray lightly with cooking oil.

Raw crab cakes are placed on a baking sheet covered with aluminum foil.

4. Place crab cakes on the tray. Cover with paper towels and cover with aluminum foil, and refrigerate for about 2 hours.

5. When ready to broil them, remove foil wrap, and discard paper towels.

photo of ready to bake on baking sheet. by 2sistersrecipes.com

6. Preheat oven to “Broiler” and on high heat.

7. Place a dab of butter on top of each crab cake. Broil on the middle rack in the oven for 15 to 20 minutes, until lightly golden brown. Keep an eye on them.

8. Remove, allow them to rest for about 3 minutes, then serve.

Yields: 6 to 8 servings

A baking sheet covered with aluminum foil with Crab cakes broiled to golden color.

FAQ’S

1. What makes these Crab Cakes Lightened? These crab cakes are loaded with fresh crab meat, not filled with a lot of fillers or heavy mayonnaise to weigh it down. You actually taste the crab meat entirely.

2. What to serve with these Crab Cakes?

We prefer to serve these crab cakes with a spicy sauce, but even a simple sauce will enhance their flavors. The sauces are easily made with staple ingredients we have on hand.
Fresh lemon juice, horseradish, mayonnaise, and even Dijon were some of the ingredients used in the sauce. And it’s served on the side.

3. How many crab cakes Per Serving? We served 2 crab cakes per person, and with a green salad as the side, and it was enough.

4. Can we Make Ahead these Crab Cakes? We recommend that you make these crab cakes a day in advance. Place them on wax or parchment paper on a cookie sheet. Then cover them with a paper towel to absorb excess moisture, then again with aluminum foil and refrigerate.

More Seafood Recipes You’ll Love!

Hello friends! Are you cooking or baking with us? If you make easy crab cakes lightened, let us know and leave a comment and a star rating below! Sharing your experience and insights will not only help those who read them but will help us too!

Yield: 6 to 8 servings