Miniature Crab Cakes traditionally are fried in butter. This healthy alternative bakes them. This version also uses Japanese-style bread crumbs called panko that adds a lot of crunch without adding a lot of fat.

Miniature Crab Cakes Prep Time: 15 min
Cook Time: 10 min
Ready In: 25 min

Servings: 6

8 oz Crabmeat
¼ cup light Mayonnaise
½ med Lemon Juice and Zest
1 large Egg
1 tbsp Chili Sauce
2 tbsp Sweet White Onion, minced
1 tsp dried Dill Weed or 1 tbsp fresh Dill, snipped
1 tsp dry Dijon-style Mustard blended with 2 tbsp Water
½ cup Panko

Preheat the oven to 450 degrees Fahrenheit. Prepare a baking sheet with nonstick spray.
Mix the first 8 ingredients together in a bowl.
Spread the panko bread crumbs on a piece of waxed paper.
Make 12 little burgers using about 1 tablespoonful of the crab mixture. Coat with panko.
Bake for 5 minutes. Turn and bake for another 5 minutes, or until very crisp. Serve on slices of cucumber, leaves of romaine lettuce, or small pieces of bread.

Tips & Notes
If you have ever had tempura or tonkatsu, you have had panko.
The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.
Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.
Many Asian specialty stores carry panko, and it is also available in some conventional grocery stores, especially those in urban areas.
If crab does not fit your budget, imitation crabmeat is a delicious substitute.

Nutritional Information Per Serving
Calories: 102
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 270mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Protein: 7g


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Filed under: Recipes for Diabetics

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