Traditional Lump Crab Cakes

Traditional Lump Crab Cakes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The American Diabetes Association Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

For delicious, fresh crab cakes, look no further than your own kitchen. Be sure to splurge on jumbo lump crabmeat. This crab cake is all about the crab and has just enough breading and mayo to bind it together. Refrigerating for a half hour is really what keeps these minimally breaded crab cakes together and makes them supremely delicious.

  • Prep time
    10 min
  • Cook time
    16 min
  • Servings
    7 Servings
  • Serving size
    1 crab cake
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1 crab cake
  • Amount per serving Calories 135

  • Total Fat 6g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 120mg
  • Sodium 470mg
  • Total Carbohydrate 6g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 14g

Choices/Exchanges: 1/2 Carbohydrate, 2 Lean meat, 1/2 Fat



  • lump crabmeat (picked over to remove any cartilage and shells)
    1 lbs
  • light mayonnaise
    3 tbsp
  • dry breadcrumbs
    3 tbsp
  • Dijon Mustard
    2 tbsp
  • green onion (scallion) (minced)
    3 tbsp
  • parsley (minced)
    1 tbsp
  • Old Bay seasoning
    1 tsp
  • crushed red pepper flakes
    1/4 tsp
  • eggs
  • all-purpose flour
    3 tbsp
  • canola oil
    1 tbsp


  1. Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.

  2. Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4–5 minutes per side. Drain on paper towels.

  • Recommended

    This recipe can be further optimised, nutritionally: Swap breadcrumbs for "NoCarb" version. Swap canola oil for olive. Swap flour for almond meal. This reduces carb% from 19% down to 4%. This reduces carb per serving from 6 (total) grams to 4.5 grams. This increases fat% from 35% to 45%. And increases protein from 46% to 51%. As such this takes a "low carb" recipe into the "very low carb" range (even suitable as "therapeutic" level of ketogenic diet).