Grilled Crab Cakes

June 12, 2015
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  • Serves 6
Author Notes

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. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 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
  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.

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