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Seashore Crab Cakes With Creamy Chile Sauce


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  • 1 pound canned lump crabmeat (or frozen and thawed)
  • 1 medium jalapeño pepper cored, seeded, and minced
  • 1 medium scallion, white and green parts minced
  • 1 slice whole-wheat bread toasted, and cut into very small pieces
  • 1 teaspoon Dijon mustard
  • 1 large egg beaten
  • 1 medium egg white
  • 1/4 cup fat-free mayonnaise
  • 1/4 teaspoon table salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 serving cooking spray (5 one-second sprays per serving)
  • 1/2 cup fat-free mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 medium red or green jalapeño pepper or Fresno chile cored, seeded, and minced
  • 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon minced scallion green part only


Servings 4


Step 1

Preheat oven to 400 degrees. Drain crab well. Place in a bowl and break up any large chunks. Add jalapeño and next 8 ingredients. Mix well.

Coat a baking sheet with nonstick cooking spray. Scoop up crab by 1/3-cupfuls and shape into 8 patties. Place on baking sheet allowing 1-inch between each crab cake. Bake until edges of crab cakes turn slightly golden, about 10 minutes.

Meanwhile, prepare sauce by combining remaining ingredients in a bowl. Stir well.

Remove crab from oven and serve with sauce.

This recipe yields 4 servings; 2 crab cakes and 2 tablespoons of sauce per serving.

Points® Value: 4

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