Seafood Recipes/ Southern Inspired Recipes

Crab Cakes – Lightened!

Crab Cakes -Lightened! by 2sistersrecipes.com

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 topped with a dab of butter and broil them to a golden brown color.

Served with a creamy spicy sauce provides a lively accompaniment for these crab cakes that was off the charts!  Perfect to serve as the appetizer or the main course.

These crab cakes are loaded with fresh crab meat, not filled with a lot of fillers or heavy mayonnaise to weigh it down. You taste the crab meat entirely.  All the ingredients work very nicely together to enhance the flavor of crab, not over powering it.

Crab cakes lightened are very moist and light enough to eat a second crab cake, guilt free!

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, mayo and even Dijon were some of the ingredients used in the sauce and it’s served on the side.

These crab cakes are very easy to make and are really wonderful to serve as appetizers, or even as the main course.  We had 2 crab cakes each with a green salad as the side.  It was a perfect light dinner for a perfect summer evening.

Delicious and loaded with crab meat, these crabs cakes turned out really good, and the best we have ever eaten! They were as authentic as any Maryland crab cakes out there.  My good friend Julie is a Maryland native, and she was so nice to pass her families recipe onto us.

We’re so glad she did, thanks Julie!

Here’s a tip:  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.

ENJOY!!

You can follow along below or jump to the bottom of this post for our full recipe card.

 

Crab Cakes – Lightened!

  • 1 pound jumbo lump or back fin 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


Horseradish Cream Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tbsp. bottled horseradish

Simple Cream Sauce

  • 1/2 cup mayonnaise
  • 2 Tbsp. ketchup
  • 2 Tbsp. Dijon mustard
  • 1 tsp. dry mustard
  • 1 tsp. lemon juice
  • salt and pepper to taste

For the crab cakes.
In a large bowl,  using a fork to combine the crab meat with the next 8 ingredients. Gently fold mixture together until well combined.  Being careful not to shred the crab meat.
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.

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

Place crab cakes on tray. Cover with paper towels and cover with aluminum foil, and refrigerate for about 2 hours.  When ready to broil them, remove foil wrap and discard paper towel.

Preheat oven to Broiler and on high heat.
Place a dab of butter on top of each crab cake.
Broil for 15 to 20 minutes, until lightly golden brown.

Directions for the cream sauces.
In a small bowl, whisk together all the ingredients from which sauce you prefer.  Cover and chill until ready to serve.  Serve crab cakes warm with some cream sauce on the side.

Yields: 6 to 8 servings

Crab Cakes -Lightened! by 2sistersrecipes.com

Crab Cakes - Lightened!
Author: 
Recipe type: Seafood Appetizer / Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
Crab Cakes lightened are totally meaty, moist and light enough to eat a second crab cake, guilt free! Loaded with crab meat makes these crab cakes outstandingly delicious!
Ingredients
  • 1 pound jumbo lump or back fin lump crab meat (buy at local seafood market)
  • ¼ tsp. salt
  • ¼ tsp. fresh ground black pepper
  • ⅛ 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
Horseradish Cream Sauce
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 Tbsp. bottled horseradish
Simple Cream Sauce
  • ½ cup mayonnaise
  • 2 Tbsp. ketchup
  • 2 Tbsp. Dijon mustard
  • 1 tsp. dry mustard
  • 1 tsp. lemon juice
  • salt and pepper to taste
Instructions
For the crab cakes.
  1. In a large bowl, using a fork to combine the crab meat with the next 8 ingredients. Gently fold 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.
  4. Place crab cakes on tray. Cover with paper towels and cover with aluminum foil, and refrigerate for about 2 hours. When ready to broil them, remove foil wrap and discard paper towel.
  5. Preheat oven to Broiler and on high heat.
  6. Place a dab of butter on top of each crab cake.
  7. Broil for 15 to 20 minutes, until lightly golden brown.
  8. Yields: 6 to 8 servings
For the sauces.
  1. In a small bowl, whisk together all the ingredients from which sauce you prefer. Cover and chill until ready to serve. Serve crab cakes warm with some cream sauce on the side.

Are you cooking with us?  If you make these easy crab cakes, let us know! Snap a photo and hashtag it on Instagram @2sistersrecipes, and leave a comment here and on Pinterest if you like. We’d love to see what you cook!

Thanks for stopping by!

Anna and Liz

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11 Comments

  • Reply
    Marin mama cooks
    July 9, 2013 at 7:12 pm

    These look amazing girls! I love crab cakes and haven't had them in so long! You're totally making me crave some! xoxo, Jackie

    • Reply
      annaliz
      July 9, 2013 at 8:27 pm

      same here girl! We have to make them again – everyone keeps asking for them 🙂

  • Reply
    nicole nadel
    July 24, 2013 at 3:08 am

    I have to try these!!

  • Reply
    Kitchen Belleicious
    July 8, 2014 at 3:07 pm

    are you sure these are lightened bc they just looks out of this world amazing. You would never know they are healthy for you. Lightened does mean healthy right? let's pretend it does so I can eat as many as I want:) LOL!

    • Reply
      annaliz
      July 8, 2014 at 9:45 pm

      Lol… these were very light and delicious! but healthy? I guess I will have to let you be the judge of that…. have a great day Jessica!

  • Reply
    scrambledhenfruit
    July 9, 2014 at 2:01 am

    These look perfect, and I am VERY picky about my crab cakes. 🙂 Crabs are definitely one of the perks of summer!

    • Reply
      annaliz
      July 9, 2014 at 9:00 pm

      We agree on that !! Have a great summer!

  • Reply
    Roz Corieri Paige
    July 9, 2014 at 3:11 pm

    These look so delicious! Can I use the 'artificial' crab instead of real crab, since I'm allergic to shellfish? Have been since 28 years old and oh how I miss shellfish!

    • Reply
      annaliz
      July 9, 2014 at 9:04 pm

      Hey Roz, we never tried it with artificial crab before, but if you do – please let us know how it turns out. Thanks so much!

  • Reply
    Val
    July 10, 2014 at 1:18 pm

    I really want to put one of these on a roll and have it for breakfast. =))) Delicious, ladies.

    • Reply
      annaliz
      July 16, 2014 at 4:03 am

      You are so funny Val! Never thought of eating crab cakes for breakfast- but hell- why not! Have a great week!

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