Lifestyle Blog

Skip fillers and fryers and choose fresh home-made crab cakes for your next summer soiree. This iconic seafood dish uses healthy tricks for a lighter fare with bolder flavor.


  • 1 Tbsp. olive oil
  • ⅓ cup red onion, finely chopped
  • ⅓ cup celery, finely chopped
  • ⅓ cup red bell pepper, finely diced
  • ¼ cup parsley, chopped
  • 1 Tbsp. capers
  • ¼ tsp. Tabasco sauce (4 drops)
  • ½ tsp. Worcestershire sauce
  • 1 ½ tsp. Old Bay seasoning
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 lb. lump crab meat
  • ½ cup whole grain panko crumbs (Japanese bread crumbs)
  • ¼ cup lite mayonnaise
  • 1 tsp. Dijon mustard
  • 1 egg or 2 egg whites


  1. In large sauté pan, heat 1 Tbsp. olive oil. Sauté red onion, celery, red pepper, parsley, capers, Tabasco, Worcestershire, Old Bay, salt, and pepper. Cook until vegetables are soft, 5-7 minutes. Set aside to cool for 10 minutes.
  2. Flake the crab into a large bowl with fork, do not mash. Add panko, mayonnaise, mustard, egg substitute and toss lightly. Add vegetables and mix well. Cover and chill for 10 minutes.
  3. Shape into 1-2 oz. patties.
  4. In large sauté pan, heat 1 Tbsp. olive oil over medium-high heat. Sauté patties until golden, about 3-4 minutes on each side. Keep warm in a 250° F oven until ready to serve.
  5. To serve: place baby greens on platter, arrange crab cakes and drizzle with sauce.


If fresh lump crab meat is not available, use a 1lb. can of pasteurized lump crab found in the fresh fish section of your market or at large wholesale warehouse stores. Frozen crab meat is too wet and mushy to produce a really good crab cake.