Healthy makeover: Crab cakes

Michele Borboa, MS

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Classic crab cakes are made with mayo and crushed crackers and fried in oil, making them a tasty but high-fat meal. ChefMom gives crab cakes a healthy makeover with light mayo, whole wheat bread crumbs and oven baking.

Healthy crab cakes

Healthy crab cakes


  • 1 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • Salt to taste
  • 1/2 cup light mayonnaise made with olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 cup whole wheat bread crumbs
  • 1 egg 1 1/4 pounds lump crab meat, picked over to remove any shell, flaked


  1. Preheat oven to 425 degrees F. and spray a baking sheet with cooking spray.
  2. Heat oil in a small skillet over medium heat. Add shallots and celery and cook, stirring often, until softened. Add garlic and cook, stirring, for 30 seconds. Season with salt and transfer to a large bowl.
  3. Add remaining ingredients and use your hands to thoroughly mix. Form crab mixture into 6 to 8 flat cakes. Transfer to prepared baking sheet and generously spray with cooking spray.
  4. Bake crab cakes for 10 minutes and flip. Bake for 5 more minutes or until they are golden brown and heated through. Serve with a low fat tartar sauce or another flavorful sauce of your choice.

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Michele Borboa, MS
Michele Borboa, MS is a contributing editor for specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at or give her a tweet at