There’s something about crab cakes that always feels like a little treat — maybe it’s the sweet, delicate crab flavor or that golden crust you get when they’re cooked just right. These Healthy Broiled Crab Cakes have all the flavor you crave, but they’re made without heavy mayo or frying oil. They’re fresh, light, and full of real crab — the kind of seafood dish that feels fancy enough for guests but easy enough for a weeknight.
Why This Recipe Has a Special Place in My Kitchen
I started making crab cakes at home after a trip to Maryland years ago where I tasted the real deal — barely any filler, just pure crab with a touch of seasoning. I loved how clean and fresh it tasted. This broiled version came out of that inspiration — something that gives you the same beautiful flavor but feels lighter and more balanced.
What I love most is how they come together so quickly. You can prep everything in one bowl, chill for a bit, then broil until golden. Perfect for those nights when you want something healthy but still crave that restaurant-quality flavor.
Ingredients You’ll Need
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Lump crab meat – Look for refrigerated, hand-picked crab meat. It should be moist, clean, and free of shells. Lump crab is perfect for that chunky texture.
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Egg – Acts as the natural binder in place of mayonnaise.
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Panko breadcrumbs – Just enough to hold things together without turning it into a bread-heavy cake.
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Old Bay seasoning – That unmistakable seafood seasoning that gives these crab cakes their classic flavor.
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Garlic powder & onion powder – For even, gentle seasoning without overpowering the crab.
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Dijon mustard – Adds a touch of tang and helps with moisture.
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Worcestershire sauce – Deepens the flavor beautifully.
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Fresh lemon juice – Brightens up the mix and enhances the natural sweetness of the crab.
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Parsley – Adds color and a touch of freshness.
You won’t need salt here — the crab and Old Bay bring plenty of flavor on their own.
How to Make Healthy Broiled Crab Cakes
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Prepare the mixture: In a medium bowl, whisk together the egg, onion powder, garlic powder, Old Bay, lemon juice, Dijon mustard, and Worcestershire sauce.
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Add the rest: Gently fold in the panko, parsley, and crab meat. Try not to break up those beautiful lumps of crab — that’s what gives your crab cakes their signature texture.
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Form the cakes: Using a half-cup measuring cup, shape six even crab cakes. Press them lightly so they hold together, and place them on a greased baking sheet.
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Chill: Pop the tray into the fridge for about 30 minutes. This helps the cakes set so they don’t fall apart when broiling.
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Broil: Set your oven to broil and cook for 9–11 minutes until golden brown on top. Keep an eye on them — broilers vary in intensity.
The result? Crispy on the outside, tender and juicy inside, with every bite tasting of pure crab and a whisper of spice.
Why You’ll Love These Crab Cakes
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They’re made without mayo and still come out moist and flavorful.
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Broiled, not fried, so you get that lovely golden crust without extra oil.
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Each cake is loaded with real lump crab, not filler.
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They’re seasoned perfectly with Old Bay, lemon, and Dijon for that fresh coastal flavor.
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Only 88 calories per cake — so you can enjoy without guilt.
Tips from My Kitchen
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Chill before broiling: This step is worth the wait. It helps the cakes stay together under high heat.
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Handle the crab gently: The larger the chunks, the better the texture.
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Line your pan with foil: It makes cleanup easier and prevents sticking.
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Don’t overmix: The less you stir, the more those crab lumps stand out.
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Watch your broiler closely: They can go from golden to burnt in seconds.
I often make an extra batch because these reheat beautifully — and they’re even great cold over a salad.
Make-Ahead Tips
You can assemble the crab cakes ahead of time and keep them covered in the fridge for up to a day before broiling. If you’re planning a gathering, this is a great time-saver. You can also freeze them before baking — just thaw when ready to cook and broil as usual.
Sauce Ideas
These crab cakes are delicious on their own, but a sauce takes them up a notch. Here are a few of my go-tos:
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Greek Yogurt Cajun Remoulade – Creamy, tangy, and light.
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Classic cocktail sauce – For that old-school seafood pairing.
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Tartar sauce – A timeless option that complements the lemony notes.
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Melted butter with lemon – Simple and elegant.
Variations to Try
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Cajun-style: Replace Old Bay with Cajun seasoning for a spicy twist.
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Gluten-free: Use gluten-free breadcrumbs.
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Mini crab cakes: Shape smaller cakes for appetizers or parties.
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Budget-friendly version: Mix lump crab with backfin or claw meat — still tasty, just a bit heartier.
FAQs
What’s the best crab meat to use?
Lump crab meat gives the best texture and flavor. If it’s too pricey, mixing in some backfin or claw meat works well.
Can I bake instead of broil?
Yes, bake at 425°F for about 15 minutes. You won’t get quite as crisp a top, but they’ll still taste great.
Can I freeze crab cakes?
Yes! You can freeze them before broiling for up to 3 months. When ready, thaw and cook as usual.
How should I reheat leftovers?
Warm them in a 350°F oven for about 10 minutes. The oven keeps them crisp, unlike the microwave which can make them soft.
Can I add veggies or peppers?
You can, but keep it minimal. Too much moisture will make it harder for the cakes to hold together.
Healthy Broiled Crab Cakes
These Healthy Broiled Crab Cakes are light, flavorful, and packed with real crab meat — no heavy mayo or deep frying required
Ingredients
- 1 Pound Crab Meat (preferably lump or a mix of lump and backfin)
- 1 Egg, beaten
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Old Bay Seasoning
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Worcestershire Sauce
- ½ Cup Panko Breadcrumbs
- 2 Tablespoons Fresh Parsley, chopped
Instructions
- Preheat your oven to broil and lightly coat a baking sheet with nonstick spray.
- In a medium bowl, whisk together the egg, onion powder, garlic powder, Old Bay, lemon juice, Dijon mustard, and Worcestershire sauce until well combined.
- Gently fold in the panko breadcrumbs and chopped parsley. Add the crab meat last, stirring carefully so the large pieces stay intact — that’s what gives the cakes their delicate texture.
- Use a ½-cup scoop to shape six crab cakes, pressing them together with your hands to help them hold their form. Place each one on the prepared baking sheet.
- For the best results, refrigerate the crab cakes for about 30 minutes before broiling. This helps them stay firm while cooking.
- Broil the crab cakes for 9–11 minutes, or until they’re golden brown on top. Keep a close eye on them since broilers vary in temperature.
- Serve the crab cakes warm with a squeeze of lemon or your favorite sauce — they’re especially delicious topped with a tangy Greek Yogurt Cajun Remoulade or classic cocktail sauce.
Notes
- Crab Choice: You can use all lump crab meat for a premium texture or mix with claw meat for a more budget-friendly option.
- Make Ahead Tip: Shape and chill the crab cakes ahead of time, then broil just before serving for a stress-free meal.
- Serving Ideas: Pair them with a light salad, roasted vegetables, or a side of coleslaw for a balanced meal.
- Sauce Suggestion: Try them with a Greek Yogurt Remoulade for a creamy, spicy touch that complements the crab perfectly.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 122Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 59mgSodium 611mgCarbohydrates 13gFiber 1gSugar 1gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Healthy Broiled Crab Cakes prove you don’t need heavy sauces or frying oil to make seafood shine. They’re crisp, flavorful, and filled with pure crab goodness. Whether you’re serving them for a special dinner or just craving something fresh on a Tuesday night, these will always deliver that restaurant-quality bite right at home — light, wholesome, and completely satisfying.
