Cajun Crab Cakes
Sarah Wilkins
Sarah Wilkins
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119 Calories
13 g Carbs
10 g Protein
3 g Fat
Total Time
6 servings

Kick off the festivities with these crab cakes. They're easy to throw together using canned lump crab meat, and they cook in just minutes in a nonstick skillet. Pair them with my healthy homemade tartar sauce for a diet-friendly take on this classic tasty treat.


  • 2 can (6.5 oz), drained crab meat
  • ¾ cup bread crumbs
  • 2 green onion, chopped
  • ¼ cup, chopped red bell pepper
  • 1 egg, beaten
  • ¼ cup fat-free mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp light butter spread
  • ½ tsp cajun seasoning
  • ½ tsp garlic powder

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  1. Add all ingredients to a large bowl, mixing with hands until just combined.
  2. Heat large nonstick skillet on medium heat. Spray lightly with cooking spray when ready to cook crab cakes.
  3. Scooping out 1/3-cup portions, form mixture into patties and place in preheated skillet.
  4. Cook patties over medium heat for 4 minutes per side or until golden brown.
  5. Set cooked patties on a plate and enjoy with healthy tartar sauce!

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