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You are here: Home / Recipes / Healthy Crab Cakes with Corn Avocado Salsa

Healthy Crab Cakes with Corn Avocado Salsa

June 28, 2017 by Marisa Moore

2.0K shares
stacked crab cakes close up on white plate

With less filler and just enough spice, these healthier crab cakes let the sweet, succulent crab shine through.

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Healthier Crab Cakes Recipe

With less filler and just enough spice, these healthy crab cakes let the sweet, succulent crab shine through. Make this recipe gluten-free using gluten-free panko. 

The best crab cakes are full of flavor, not filler and taste fresh and light. As an adult, the best ones I’ve ever had were served at Clyde’s in Washington, DC. I fell in love with the crab cakes combined with a side of fresh summer sweet corn and tomatoes.

Now. These are not Clyde’s crab cakes. I’m not pretending that they are. But it’s the crab cake plus a side of veggies for me.

Those memories inspired me to make my own recipe. It’s hard to get a legit crab cake in Atlanta. So it’s nice to have this easy one at the ready.

Before working on this recipe, I’d never tried to make crab cakes at home. They can be pricey and tend to be a special occasion dish.

But I didn’t realize how EASY they are. I can see myself using these for breakfast and brunch or a fun dinner party this summer. No matter the occasion, you can keep it healthy and flavorful.

Healthier Crab Cakes

How to Make Healthy Crab Cakes

Buy the best quality crab you can afford. You can do jumbo lump crab meat for a chunkier cake but the lump crab I used turned out great and stayed together well in these patties.

Add the least amount of filler. I added just ½ cup panko breadcrumbs for the entire recipe. The panko helps bind the patty but doesn’t leave you with a dense, bready crab cake. You can use gluten-free panko for the same effect.

Sear in a hot skillet with just enough oil to coat the pan. This is the best way to get a nice crust and delicious crunch and flavor.

Punch up the flavor! I skipped the traditional mayo and added Dijon mustard and a generous shake of seafood seasoning for flavor. Getting the golden brown sear on the lump crab meat seals in the flavor for a simple, sweet and craveable crab cake.

Crab Cakes close up with corn salad in a bowl

I topped them with an avocado, corn and tomato salsa but you can use any seasonal vegetables or enjoy them just as is.

Whew. That was a lot of words for a very simple recipe. Except for the crabmeat, you probably have most of the ingredients for this recipe at home already.

Healthier Crab Cakes with avocado salsa in back

Ready to dive in? Here’s the recipe:

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Healthier Crab Cakes
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5 from 5 votes

Crab Cakes with Corn Avocado Salsa

With less filler and just enough spice, these healthier crab cakes let the sweet, succulent crab shine through.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: healthy crab cakes
Servings: 4 (large crab cakes)
Calories: 125kcal
Author: Marisa Moore

Ingredients

  • 1 large egg, beaten
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon lemon juice
  • 1 teaspoon seafood seasoning
  • 8 oz. lump crab, picked for cartilage and shells
  • ½ cup panko bread crumbs*
  • 2 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 1 tablespoon oil for sautéing

Instructions

  • Whisk the egg through seafood seasoning in a small bowl.
  • Add the crab to a large bowl. Taking care not to break up the crab too much, fold in the panko and parsley just until incorporated. Gently fold in the egg mixture. Score the mix into 4 equal parts. Scoop or roll each part in your hand and form into a patty. Place the patties on a plate. Chill for at least 15 minutes.
  • Heat a skillet over medium-high heat. Add the oil. Sear the patties 2-3 minutes per side, until golden brown. Flipping once.
  • Serve the crab cakes warm with seasonal vegetables like sautéed zucchini, sweet corn and tomatoes, or a simple salsa like the one below.
  • Corn Avocado Salsa: Gently toss 1 peeled, cubed medium avocado, corn kernels from one cob, ½ cup halved grape tomatoes, the juice of one lemon, and salt and pepper to taste. 

Video

Notes

Tips for the best healthy crab cakes

  • Buy the best quality crab you can afford. Jumbo lump crab meat makes a chunkier cake but the lump crab I used turned out great and stayed together well in these patties.
  • Add the least amount of filler. I added just ½ cup panko breadcrumbs for the entire recipe. The panko helps bind the patty but doesn’t leave you a dense, bready crab cake.
  • Use gluten-free panko for a gluten-free crab cake recipe.
  • Sear in a hot skillet with just enough oil to coat the pan. If the pan is not hot enough, it will not get that lovely golden sear.
  • Flip the patties only once.

Nutrition

Calories: 125kcal

2.0K shares

Filed Under: Appetizers, Blog, Entrees, Recipes

Reader Interactions

Comments

  1. Trinh

    July 06, 2017 at 6:48 pm

    YUM! Loving the crabcakes. These look so fancy. I wonder what they taste like with algae oil. Thanks for sharing, Marissa.

    Reply
  2. Agness of Run Agness Run

    July 20, 2017 at 8:22 am

    This dish seems so mouth-watering, Marisa! Awesome recipe!

    Reply
  3. Sherri

    February 18, 2019 at 10:55 am

    5 stars
    My husband absolutely loves crab cakes, but he usually can’t order them since most restaurants don’t serve them gluten-free. He will LOVE this recipe with the gluten-free panko! Can’t wait to try them!

    Reply
  4. Heidy L. McCallum

    February 18, 2019 at 11:01 am

    5 stars
    Your crab cakes look like heaven to me! I love a good crab cake and to know I can enjoy healthy ones is a BIG bonus to me. Saved for later

    Reply
  5. Mary Bostow

    February 18, 2019 at 11:17 am

    5 stars
    Yum! The perfect summer meal! I LOVE that you don’t add too many things in here and the crab is the star!

    Reply
  6. Tracy

    February 18, 2019 at 11:20 am

    5 stars
    What a great memory! Love the east coast and all of the seafood deliciousness that comes with it! These look amazing!

    Reply
  7. Sonia

    February 18, 2019 at 12:46 pm

    Oh my goodness this looks so delicious and light at the same time! Full of amazing flavors.. can’t wait to give it a try!

    Reply
  8. Emily

    October 07, 2021 at 1:39 pm

    5 stars
    Great recipe! Super tasty! Made them last night and will make again.

    Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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