Skinny Crab Cakes

 Growing up I only liked fish sticks. I didn’t try real fish (or anything that lived in water) until I married my husband. Now I just can’t get enough of it! One of my favorite foods is crab. I saw this recipe and I knew I had to try it!

Serves: 2-3

Skinny Crab Cakes

40 minPrep Time

10 minCook Time

50 minTotal Time

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  • 9 ounces lump crab meat, picked free of shells
  • 1/2 cup (about 13) reduced fat Ritz crackers, crushed
  • 1 whole egg plus 1 egg white, beaten
  • 2 finely chopped Green Onions
  • 2 tbsp finely chopped celery
  • 1 tbsp low fat mayonnaise
  • 2 tbsp fresh cilantro
  • 1/2 lime, juiced
  • salt and pepper to taste
  • cooking spray


  1. In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.
  2. Chill in the refrigerator at least 1/2 hour before baking.
  3. Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.


I served them with Chipotle sauce.



939 cal


11 g


175 g


32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

I got this recipe from SkinnyTaste. She truly has delicious recipes! She made these crab cakes and had a Zesty Chipotle Lime Sauce to go with it. You can find the recipe for the sauce HereRecipe adapted from Skinny Taste

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7 Responses to “Skinny Crab Cakes”

    • Sorry this recipe slipped through before it got a MAGIC button. Just click on the MAGIC button and then click on NUTRITION. That should give you all the nutritional info you will need. This is our new Sister Site - It's a great place to look for recipes.

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