Crab Cakes with Corn Avocado Salsa

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

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings (large crab cakes)

Calories 218kcal

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.

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.

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.