Whenever I think of cooking fish at home, my mind usually goes to salmon.

Exhibit A.

But sometimes I want seafood when I’m not in the mood for salmon.

This is shocking, I know, but stay with me, I promise it will end well.

So if I don’t want salmon, and I don’t feel like deveining the crap (literally) out of shrimp, what’s my next choice?


In crab cake form.

Crab doesn’t get much hype when it comes to healthy cooking, for 3 reasons (in my opinion):

1.  A lot of the preparations people are used to are high in fat (ie, fried crabcakes, crab legs with lots of drawn butter on the side).
2.  Shellfish is notorious for being high in cholesterol.
3. There are a lot of “imitation” crab products out there (which are usually made of dyed, processed white fish called Pollock) that aren’t very good for you.

When it comes down to it, real crab is actually a winner in my book.

It’s a great source of protein, it’s low and fat and calories (you know, if you pay attention to that sort of thing) and high in Omega-3’s and other vitamins and minerals.

Plus, look:

Wild caught and sustainable, you say?  Don’t mind if I do.

A lot of crab cake recipes would have you buy lump crab meat.  It is definitely preferable to the claw meat I bought (it’s made up of bigger, more tender chunks of meat), but it’s also way more expensive.  This 1 lb can cost me $8.99 at Trader Joe’s.  The lump crab was 3 times the price.

This can of wild caught claw meat did just fine, thankyouverymuch.

Regardless of what type you buy, you’re going to need to fondle the crab.

That’s right, I said fondle.

Other people say “pick through the meat with your fingers to make sure there aren’t any lingering shell pieces in it”, but that isn’t as fun.

I used this recipe from Ellie Krieger for my crab cakes.  I chose it because they are not only baked, but also use zero mayo and very little breadcrumbs.

I hate when crab cakes are too breadcrumb heavy.  My general rule of thumb is that you want to use as little as possible- just enough to bind them together.

The recipe makes 8 cakes (4 servings) and they are very filling, especially with a side of pasta and roasted brussels sprouts.

Fiber+carbs+lots of protein = maybe I’ll just have fruit for dessert for once.

7 thoughts on “Crabby…cakes

  1. I need to make some crab cakes. They’re so good.

    Of course, all I have is artificial crab. Its like my crack. Its the only thing that I don’t care how its made, or what’s in it, I just love it.

    I know, I have issues. 🙂

  2. Those look delicious! I am picky about crab cakes, but I’m coming around to them. I know for sure I’d be all about those sides.

  3. Look delicious! Now that I’m so close to the famous Maryland crabs I’m determined to eat lots of them. I haven’t tried making crab cakes at home before but they’re definitely a restaurant fave.

    – Beth @

  4. My husband is crazy about crab cakes (he grew up on the Eastern Shore of Maryland). This is such a great idea for me to make him. I hate Old Bay (and it’s not a crab cake without that, he says) but I know he’d like these–and they’re healthy. Double score!

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