Whether you’re pan-searing ‘em or frying them golden, crab cakes are a classic American seafood dish loved by many and make for the ultimate weeknight meal. Our crispy Maryland crab cakes transport you to New England thanks to the addition of Old Bay seasoning and lemon, while packing it with extra protein and fiber from the white beans. We like to bake them to save on calories, and yet we still achieve that crispy exterior thanks to a well-greased baking sheet.
Something unique about our crab cakes is that we like to use almond flour in place of all-purpose. Why? Well for starters, using this nut flour as a binder keeps our crab cakes gluten-free and adds 3 grams of fiber and 5 grams of protein per serving. Even better? This switch also delivers healthy mono-unsaturated fats shown to boost belly-fat burning by 56 percent. Talk about nutritious and delicious!
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Prep Time
Cook Time
Ingredients
- ¾ cup canned white beans, rinsed, drained
- 2 eggs
- 1 Tbs. Old Bay seasoning
- 1 Tbs. fresh parsley
- 1 Tbs. Dijon mustard
- 1½ lbs. fresh lump crabmeat
- 1 tsp. lemon zest
- 2 Tbs. lemon juice
- 1¼ cups all -purpose flour
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
PrintHeat oven to 400°F. Coat rimmed baking sheet with cooking spray. In food processor, puree first beans, eggs, seasoning, parsley and mustard; transfer to bowl. Stir in crab, lemon zest, lemon juice and ½ cup flour. Season with salt and pepper. Shape mixture into 3’’ patties.
Coat cakes with remaining flour; place on baking sheet. Coat with cooking spray. Bake 10 min., flip and coat with cooking spray again. Cook until set in centers, about 10 min. Broil until golden, 2 min.
Nutrition
- Calories: 292
- Protein: 29 grams
- Carbs: 13 grams
- Fiber: 4 grams
- Sugar: 1 gram
- Cholesterol: 149 milligrams
- Sodium: 631 milligrams
- Total fat: 14 grams
- Saturated fat: 2 grams
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