High Protein Crab Cakes


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High Protein Crab Cakes


1 egg plus 1 egg white

1 tbsp + 1 tsp Dijon mustard, divided

Juice from 1 1/2 lemons, divided

1/2 tsp paprika

1/4 tsp freshly cracked black pepper plus more to taste

8 oz. crab meat, picked for shells

1/2 cup whole wheat panko breadcrumbs

2 cloves garlic, minced

1/2 jalapeño, minced

1 green onion, chopped

Olive oil or oil spray

1/2 cup nonfat plain Greek yogurt

1 green onion, finely chopped

1/2 tsp cayenne


Heat oven to 400F.

In a large bowl, whisk together eggs, 1 tbsp Dijon, juice from 1 lemon (about 3 tbsps), paprika, and 1/4 tsp black pepper.

Form mixture into 8 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each patty with olive oil.

Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve with sauce.

To make the sauce, combine Greek yogurt, remaining tsp Dijon mustard, remaining lemon juice (about 1 tbsp), green onion, cayenne in a small bowl. Whisk together until smooth and add cracked black pepper to taste

Nutritional Profile Per 2 Cakes. Makes 8 cakes but I sometimes make it into 4 Jumbo Cake

Calories 101
Protein 17g (34 for 1 Jumbo Cake)
Fat 2g
Saturated Fat 1g
Cholesterol 102mg
Sodium 301mg Carbohydrate 4g
Sugars 2g Includes 0g Added Sugars