Whole-Grain Crab Cakes

May 8, 2010 7:30 am

Crab Cake

I’ve gotten some positive feedback on the recipes I posted last week, so it seems like a good idea to start sharing some more!  I’ll try to put up a new one every Saturday morning… Let’s call it the “Recipe For The Weekend” series.  Or if you prefer, “Recipe For the Win!”

Earlier this week I had a hankerin’ for some healthy crab cakes.  I found a few recipes online — here’s my slightly-adapted version.  I used a pound of canned Blue Crab that I got at Costco for $14.   Delicious!

(Sadly, I forgot to snap a photo.  The “crab cake” pictured above is clearly not mine!)

Whole-Grain Crab Cakes
Author: 
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 pound Crab Meat, drained and rinsed (don’t use the imitation stuff; it’s loaded with sugar and fillers)
  • ½ cup Fat-Free Greek Yogurt (I like Fage, but any brand will do)
  • ½ cup chopped Parsley
  • 1 Egg, lightly beaten
  • 3 slices 100% Whole Wheat Bread, crumbed in the blender or food processor
  • 1 Tablespoon Grainy or Smokey Mustard
  • ¼ teaspoon Hot Sauce (Sriracha or Tabasco will work well), to taste
  • ¼ teaspoon Fresh Ground Pepper, to taste
  • 1 tbs. Olive Oil, for frying
Instructions
  1. Mix all the ingredients together in a bowl, except the olive oil. Heat the oil in a non-stick pan on medium heat. Form into 1? thick patties and fry gently, about 5 minutes on each side, until they’re nicely browned. Since there’s raw egg in there, be sure to cook them thoroughly.

I served them with a blue cheese-horseradish-yogurt sauce, which was tasty, but definitely too overpowering.

If you have a good crab cake sauce recipe, please share in the comments!

Photo by Whipped Bakeshop.

2 Comments on "Whole-Grain Crab Cakes"
  1. Comment left on:
    October 19, 2012 at 11:48 am
    SIle says:

    I make my own panko (from 100% whole wheat bread that I also bake myself!), can I substitute that for the 3 slices? If so, how much do you think it would use?

  2. Comment left on:
    November 21, 2012 at 5:17 pm
    kassie says:

    thanks for the healthy version! As a sauce for crabcakes I used to just mix the mustard I used for the crabcake and added mayo…yogurt and the grainy mustard should have the same effect. I sometimes add a little horseradish to it as well but I’m sure you found out a little bit goeas a long way

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