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Crab Cakes

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings (8 crab cakes, serving size is 2 crab cakes)
  • Nutrition Info
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Nonstick cooking spray

1 egg, lightly beaten

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 teaspoon crab boil seasoning (recommended: Old Bay)

Dash hot sauce

1/2 cup finely chopped red bell pepper

1 scallion, including green top, finely chopped

1 pound lump crab, meat picked over

3/4 cup dry bread crumbs

1/4 teaspoon salt

Pinch black pepper

Smarter Tartar Sauce, recipe follows

Smarter Tarter Sauce:

6 tablespoons nonfat plain yogurt

2 tablespoons mayonnaise

1 scallion, finely chopped

1/4 cup finely chopped sour pickles

1 tablespoon chopped capers


  1. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
  3. Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  4. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
  5. Serve crab cakes with tartar sauce alongside.

Smarter Tarter Sauce:

Yield: 3/4 cup
  1. Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Cook’s Note

Serving size for Smarter Tarter Sauce is 2 tablespoons (6 servings).