These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving! In just under 30 minutes, you’ll have a dense and flavorful crab cake patty ready for a special occasion or a simple last-minute feast!
Table of contents
Why We Love This Recipe For Crab Cakes without Mayo
There’s a reason Maryland Crab Cakes have such an iconic reputation, but I wanted to play around with a recipe that didn’t require mayo so they’d come out healthier. And spoiler alert: this mayo-free recipe came out amazing! It makes cakes that are chock full of crab– not fillers! They are moist, flavorful and ultra crispy just the way a good Maryland Crab Cake should be!
Recipe Highlights
- We used Greek yogurt instead of mayo so you still get the moisture!
- Old Bay seasoning is the key to getting that Maryland flavor – you’ll taste the Chesapeake Bay (in a good way).
- This recipe calls for lump or jumbo crab meat so you get plenty of chunks of crab in each bite!
- You can eat these crab cakes as a main dish with yummy sides, or make a crab cake sandwich out of them.
- Cooking them takes minimal effort! Just a skillet and a few minutes of your time.
Key Ingredients for This Recipe
- Plain Greek Yogurt: Fat-free or low-fat
- Seasonings: Old Bay seasoning, salt, ground pepper, celery seed.
- Lump or jumbo crab meat: Look for pasteurized crab in the seafood section of the grocery store or supermarket.
- Panko breadcrumbs: If you can’t find panko, regular breadcrumbs will work but you won’t get the outside of the patties crispy.
- Scallions: Finally diced.
- Egg: You’ll only need the egg white.
- Tabasco: About 5-10 dashes.
- Avocado oil and unsalted butter: For cooking.
How to Make Crab Cakes Without Mayonaisse
Step 1: Mix Crab Cake Base
In a large bowl, stir together the yogurt, egg white, Old Bay, salt, pepper, celery seed, and Tabasco until homogenous. Stir in the scallions, crab, and breadcrumbs and combine them into the mixture thoroughly.
Step 2: Form Patties
With clean hands, form the crab meat mixture into 8 patties, about 3.25 ounces each.
Step 3: Cook Crab Cakes
Melt butter in a large non-stick skillet over medium-high heat, and then add in the olive oil. Swirl the butter and oil mixture to coat the bottom of the pan and then add the crab cake patties. Cook the cakes undisturbed, until browned on the bottom, which will take about 4 to 6 minutes.
Step 4: Flip Patties
Flip the patties and continue cooking them until they are browned on the bottom and hot all the way through when tested with an instant-read thermometer. This should take an additional 4 minutes, but if the pan starts to smoke before the cakes are heated through, turn the heat to medium-low.
FAQs and Expert Tips
You can make these healthy crab cakes ahead of time by following the instructions through step 3, up to 8 hours ahead of serving. Keep them refrigerated.
Keep leftover crab cakes in an airtight container, in the refrigerator up to two days. Reheat your crab cakes in a lightly oiled skillet, covered, and over medium-low heat. Flip them once and cook them until heated through for about 5 minutes. They can also be microwaved to reheat by placing them on a microwave-safe plate and covering them with a paper towel. Microwave for about 1 minute and 40 seconds for two cakes on high power.
Look for pasteurized crab in the seafood section of the supermarket. It’s packed in clear or metal tins and is already picked and cooked. There are various types such as claw, fancy, lump, or special. If you like big chunks of crab in your cakes, make sure to buy the Jumbo, Lump, or Special and mix the crab into the other ingredients last and use a light touch while blending it in.
The best flavor and texture comes from cooking crab cakes in a skillet with a little bit of butter. It makes them crispy, golden brown and makes sure they don’t dry out. You can bake them, but that method can cause them to be dry.
Serving Suggestions
- Serve your crab cakes with lemon wedges alongside a salad!
- Roasted asparagus and grilled asparagus pair well with this dish.
- These simple steamed potatoes with herbs make a hearty side.
- Pair your healthy crab cakes with healthy coleslaw!
What Sauce to Serve with Crab Cakes
These are so sweet and delicious you don’t need more than a squeeze of fresh lemon juice to go with them, but if you like a sauce, there are a variety of sauces that you can serve with your crab cakes. Try my creamy dill sauce or Greek Yogurt Ranch Dressing. You can also whip up a light tartar sauce, or go for a classic cocktail sauce. For a creamy option without mayonnaise use this vegan Cajun Remoulade Sauce.
Additional Healthy Seafood Recipes to Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Crab Cakes (without Mayo)
- Author: Katie Webster
-
Total Time: 25 mins -
Yield: 8 servings
Print Recipe
Pin RecipeDescription
These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving! In just under 30 minutes, you’ll have a dense and flavorful crab cake patty ready for a special occasion or a simple last-minute feast!
Ingredients
½ cup plain Greek Yogurt, fat-free or low-fat
1 large egg, lightly beaten
2 teaspoons Old Bay seasoning
¼ teaspoon salt
Freshly ground pepper to taste
Generous pinch celery seed
5 to 10 dashes Tabasco hot sauce
2 scallions, finely sliced
16 ounces lump or jumbo crab meat
¾ cup Panko breadcrumbs
2 tablespoon unsalted butter
1 tablespoon avocado oil
Instructions
- Stir yogurt, egg white, Old Bay, salt, pepper, celery seed and Tabasco in a large bowl. Stir in scallions, crab and breadcrumbs and combine thoroughly.
- Form crab meat into 8 patties with clean hands, about 3.25 ounces each (or a generous ¼ cup.)
- Melt butter in a large non-stick skillet over medium-high heat. Add in oil, swirl the butter mixture to coat the bottom of the pan and add the cakes. Cook the cakes undisturbed until browned on the bottom, 4 to 6 minutes.
- Flip cakes and continue cooking until browned on the bottom and hot all the way through when tested with an instant read thermometer, about 4 minutes. If the pan starts to smoke before the cakes are heated through, turn the heat to medium-low.
Notes
Ingredient Note: Look for pasteurized crab in the seafood section of the supermarket. It is packed in clear or metal tins and is already picked and cooked. There are various types such as claw, fancy, lump or special. If you like big chunks of crab in your cakes, make sure to buy the Jumbo, Lump or Special and mix the crab into the other ingredients last and use a light touch when blending it in.
Make Ahead: Prepare through step 3 up to 8 hours ahead. Keep refrigerated.
Reheating: Reheat crab cakes in a lightly oiled skillet, covered, over medium-low heat. Flip once and cook, until heated through, about 5 mins. Can be microwaved to reheat. Place on a microwave safe plate and keep covered (with a paper towel.) Microwave for about 1 minute 40 seconds for 2 cakes on high power.
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Prep Time: 15 mins
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Active Time: 25 mins
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Cook Time: 10 mins
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Category: Main Course
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Method: Stove Top
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Cuisine: Seafood
Nutrition
- Serving Size: 2 cakes
- Calories: 244
- Sugar: 1 g
- Fat: 12 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 25 g
Keywords: Crab Cake Recipe No Mayo, Crab Cake Recipe Without Mayo, Crab Cakes No Mayo, Crab Cakes Without Mayo, crab cakes recipe healthy, healthy crab cake recipe, healthy crab cakes recipe