By Mayo Clinic Staff

Dietitian's tip:

Too many crab cakes are like breaded hockey pucks. This version has very little filler. Don't overmix!

Number of servings

Serves 4


  1. 1 can or pouch (16 ounces) crab meat
  2. 2 egg whites
  3. 3 tablespoons reduced-fat mayonnaise
  4. 1 tablespoon lemon juice
  5. 2 teaspoons Dijon mustard
  6. 2 teaspoons fresh dill
  7. 1/2 teaspoon Old Bay seasoning
  8. 1/2 cup Panko or whole-wheat bread crumbs


Heat the oven to 350 F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning; mix well. Weigh out 4 ounces for each crab cake. In a separate bowl, toss each cake in Panko crumbs to form crust. Continue the process until all crab cakes are coated with Panko crumbs. Once coated, place crab cakes on baking sheet. Bake in oven for 20 minutes or until cakes are browned on top.

Nutritional analysis per serving

Serving size: 1 crab cake

  • Calories 124
  • Total fat 3 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 0 g
  • Cholesterol 100 mg
  • Sodium 877 mg
  • Total carbohydrate 7 g
  • Dietary fiber 0 g
  • Total sugars 1 g
  • Protein 18 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 23, 2016