Crab Cakes (without Mayo)
These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving! In just under 30 minutes, you’ll have a dense and flavorful crab cake patty ready for a special occasion or a simple last-minute feast!
Table of contents
Why We Love This Recipe For Crab Cakes without Mayo
There’s a reason Maryland Crab Cakes have such an iconic reputation, but I wanted to play around with a recipe that didn’t require mayo so they’d come out healthier. And spoiler alert: this mayo-free recipe came out amazing! It makes cakes that are chock full of crab– not fillers! They are moist, flavorful and ultra crispy just the way a good Maryland Crab Cake should be!
Recipe Highlights
- We used Greek yogurt instead of mayo so you still get the moisture!
- Old Bay seasoning is the key to getting that Maryland flavor – you’ll taste the Chesapeake Bay (in a good way).
- This recipe calls for lump or jumbo crab meat so you get plenty of chunks of crab in each bite!
- You can eat these crab cakes as a main dish with yummy sides, or make a crab cake sandwich out of them.
- Cooking them takes minimal effort! Just a skillet and a few minutes of your time.
Key Ingredients for This Recipe
- Plain Greek Yogurt: Fat-free or low-fat
- Seasonings: Old Bay seasoning, salt, ground pepper, celery seed.
- Lump or jumbo crab meat: Look for pasteurized crab in the seafood section of the grocery store or supermarket.
- Panko breadcrumbs: If you can’t find panko, regular breadcrumbs will work but you won’t get the outside of the patties crispy.
- Scallions: Finally diced.
- Egg: You’ll only need the egg white.
- Tabasco: About 5-10 dashes.
- Avocado oil and unsalted butter: For cooking.
How to Make Crab Cakes Without Mayonaisse
Step 1: Mix Crab Cake Base
In a large bowl, stir together the yogurt, egg white, Old Bay, salt, pepper, celery seed, and Tabasco until homogenous. Stir in the scallions, crab, and breadcrumbs and combine them into the mixture thoroughly.
Step 2: Form Patties
With clean hands, form the crab meat mixture into 8 patties, about 3.25 ounces each.
Step 3: Cook Crab Cakes
Melt butter in a large non-stick skillet over medium-high heat, and then add in the olive oil. Swirl the butter and oil mixture to coat the bottom of the pan and then add the crab cake patties. Cook the cakes undisturbed, until browned on the bottom, which will take about 4 to 6 minutes.
Step 4: Flip Patties
Flip the patties and continue cooking them until they are browned on the bottom and hot all the way through when tested with an instant-read thermometer. This should take an additional 4 minutes, but if the pan starts to smoke before the cakes are heated through, turn the heat to medium-low.
FAQs and Expert Tips
You can make these healthy crab cakes ahead of time by following the instructions through step 3, up to 8 hours ahead of serving. Keep them refrigerated.
Keep leftover crab cakes in an airtight container, in the refrigerator up to two days. Reheat your crab cakes in a lightly oiled skillet, covered, and over medium-low heat. Flip them once and cook them until heated through for about 5 minutes. They can also be microwaved to reheat by placing them on a microwave-safe plate and covering them with a paper towel. Microwave for about 1 minute and 40 seconds for two cakes on high power.
Look for pasteurized crab in the seafood section of the supermarket. It’s packed in clear or metal tins and is already picked and cooked. There are various types such as claw, fancy, lump, or special. If you like big chunks of crab in your cakes, make sure to buy the Jumbo, Lump, or Special and mix the crab into the other ingredients last and use a light touch while blending it in.
The best flavor and texture comes from cooking crab cakes in a skillet with a little bit of butter. It makes them crispy, golden brown and makes sure they don’t dry out. You can bake them, but that method can cause them to be dry.
Serving Suggestions
- Serve your crab cakes with lemon wedges alongside a salad!
- Roasted asparagus and grilled asparagus pair well with this dish.
- These simple steamed potatoes with herbs make a hearty side.
- Pair your healthy crab cakes with healthy coleslaw!
What Sauce to Serve with Crab Cakes
These are so sweet and delicious you don’t need more than a squeeze of fresh lemon juice to go with them, but if you like a sauce, there are a variety of sauces that you can serve with your crab cakes. Try my creamy dill sauce or Greek Yogurt Ranch Dressing. You can also whip up a light tartar sauce, or go for a classic cocktail sauce. For a creamy option without mayonnaise use this vegan Cajun Remoulade Sauce.
Additional Healthy Seafood Recipes to Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Crab Cakes (without Mayo)
- Total Time: 25 mins
- Yield: 8 servings 1x
Description
These healthy crab cakes without mayo are perfect for a weeknight dinner, a succulent crab cake sandwich, or to fulfill that Maryland crab cake craving! In just under 30 minutes, you’ll have a dense and flavorful crab cake patty ready for a special occasion or a simple last-minute feast!
Ingredients
- 1/2 cup plain Greek Yogurt, fat-free or low-fat
- 1 large egg, lightly beaten
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Generous pinch celery seed
- 5 to 10 dashes Tabasco hot sauce
- 2 scallions, finely sliced
- 16 ounces lump or jumbo crab meat
- 3/4 cup Panko breadcrumbs
- 2 tablespoon unsalted butter
- 1 tablespoon avocado oil
Instructions
- Stir yogurt, egg white, Old Bay, salt, pepper, celery seed and Tabasco in a large bowl. Stir in scallions, crab and breadcrumbs and combine thoroughly.
- Form crab meat into 8 patties with clean hands, about 3.25 ounces each (or a generous ¼ cup.)
- Melt butter in a large non-stick skillet over medium-high heat. Add in oil, swirl the butter mixture to coat the bottom of the pan and add the cakes. Cook the cakes undisturbed until browned on the bottom, 4 to 6 minutes.
- Flip cakes and continue cooking until browned on the bottom and hot all the way through when tested with an instant read thermometer, about 4 minutes. If the pan starts to smoke before the cakes are heated through, turn the heat to medium-low.
Notes
Ingredient Note: Look for pasteurized crab in the seafood section of the supermarket. It is packed in clear or metal tins and is already picked and cooked. There are various types such as claw, fancy, lump or special. If you like big chunks of crab in your cakes, make sure to buy the Jumbo, Lump or Special and mix the crab into the other ingredients last and use a light touch when blending it in.
Make Ahead: Prepare through step 3 up to 8 hours ahead. Keep refrigerated.
Reheating: Reheat crab cakes in a lightly oiled skillet, covered, over medium-low heat. Flip once and cook, until heated through, about 5 mins. Can be microwaved to reheat. Place on a microwave safe plate and keep covered (with a paper towel.) Microwave for about 1 minute 40 seconds for 2 cakes on high power.
- Prep Time: 15 mins
- Active Time: 25 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stove Top
- Cuisine: Seafood
Nutrition
- Serving Size: 2 cakes
- Calories: 244
- Sugar: 1 g
- Fat: 12 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 25 g
I appreciate the substitute ingredients wherever possible, including mayo. I’ve used vegan aise in the past but will try yogurt.
Of course Maryland Crab Cakes aren’t patties they are mounds and some purists may take offense 🙂
These look beautiful!
These were incredible! I have had a massive aversion to Mayo literally my entire life and I’ve sought out and tried a handful of mediocre premade crab cakes without mayo, always disappointed. I came across this recipe when I started Noom and made it for the other women in the family who are all on different diets or restrictions. They all enjoy regular crab cakes but said that these were some of the best they’ve ever tried. My sister did not believe me about the nutrition info and she triple checked my math. I am just blown away. Thank you so much!
I am so happy to hear that you liked them Amber!
Made these for my family and they were such a hit! It was nice to switch up our usual meat/ protein and try crab instead! Super delicious
Oh yay! I am glad you tried this one Brit! Thank you so much for coming back to rate and review. It is so helpful.
These are the best crab cakes ever! We made them for Christmas dinner (along with Lobster bisque) and it was fantastic! I wish the review would allow attaching photos!
The crab cakes seasoned to perfection – although we did cut in half the amount of the Old Bay.
Next step is to learn how to make a tartar sauce to go with 🙂
Thank you so much, Ana! I’m overjoyed that everyone enjoyed these crab cakes!
Had a chunk of leftover salmon from dinner a couple of nights ago. Used the salmon instead of crab. Delicious!
That sounds so tasty! Glad it worked out for you, Marge!
These are the best crab cakes I’ve ever tried! And so easy to make!
Wow, thank you so much for the kind words, Tayler! Have a wonderful weekend.
Hi Katie, It’s time for your crabcakes-without the mayo! They’ll be great for Super Bowl too! Thanks for sharing!
Enjoy the game and the crab cakes, Charles!
These crab cakes are phenomenal! Using Greek yogurt instead of mayo is a great idea, and with all of the other flavors you can’t even taste the difference!
So true, Nathan! Thank you for trying my recipe.
I love crab cakes and these were some of the best I have ever had. So tasty and easy to make. I will definitely be making these again.
Thank you so much, Ryan! I’m so glad that you enjoyed my recipe. Happy cooking. 🙂