Low Fat Crab Cakes
Shannon Clark
Shannon Clark
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84 Calories
7 g Carbs
12 g Protein
1 g Fat
Total Time
8 servings

Crab is an excellent source of protein and the added oats in this recipe will help to boost the fiber content while providing you with a slow digesting form of carb.


  • 1 cup green onion, chopped
  • 2 tbsp flat-leaf parsley
  • 2 tbsp nonfat plain Greek yogurt
  • 1 cup lemon juice
  • 1 tbsp fat-free mayonnaise
  • 16 oz crab meat
  • 1 cup oatmeal, cooked
  • 2 large egg whites
  • 1 tsp worcestershire sauce

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  1. Combine the green onions, parsley, Greek yogurt, lemon juice, mayonnaise, worshestershire, and egg whites in a bowl. Add to this the crab meat and 1/4 cup of the oatmeal, mixing well.
  2. Form into 8 patties and then coat them in the remaining oatmeal.
  3. Place the crab cakes on a plate that's been lined with wax paper and then allow to sit in the fridge for at least 45 minutes.
  4. Once finished, place on a non-stick baking sheet and bake at 350 degrees F for approximately 15 minutes or until golden brown in color.

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