Grilled Crab Cakes

Grilled Crab Cakes

Published January 30, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 30 min

Prep Time: 20 min | Cook Time: 6 min


Crab cakes are traditionally fried in a lot of oil or butter, which ramps up the fat and calories in this otherwise low-fat dish. Here, the cakes are chilled to firm them up for the grill.

Nutrition Facts
Serving size: 2 crab cakes
Calories per serving: 204
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 1.3g 7%
Sodium 441mg 18%
Protein 19.1g 27%
Percent Daily Values are based on a 2,000 calorie diet.


  • 3/4 pound fresh crabmeat, drained and flaked
  • 4 ounces dried Italian breadcrumbs, about 1/2 cup
  • 1 small onion, minced
  • 1/4 cup finely diced roasted red pepper
  • 1/4 cup egg substitute
  • 3 Tablespoons non-fat sour cream
  • 2 Tablespoons finely chopped parsley
  • 1-teaspoon lemon pepper

Step by Step:

  1. In a large bowl, gently combine crabmeat, breadcrumbs, onion, and roasted pepper. Stir in egg, sour cream, parsley, and pepper. Mix well to combine.
  2. Use 4 Tablespoons of mixture to form each crab cake and place on a lightly greased baking sheet. Refrigerate 30 to 60 minutes before grilling.
  3. While crab cakes are chilling, prepare a charcoal or gas grill for medium-high direct heat.
  4. Lightly spray cakes with vegetable cooking spray and place on grill grate. Cover and cook 3 minutes per side or until golden brown.