Nutrition Facts

Serving Size½ of recipe
Total Fat22 g
Saturated Fat2.5 g
Sodium855 mg
Total Carbohydrate10 g
Dietary Fiber1 g
Protein18.5 g

Servings and Times


Ingredients and Preparation

Cooked lump crabmeat8 ounces
Yellow bell pepper, diced into ¼-inch squares½
Breadcrumbs2 tablespoons
Old Bay seasoning1 teaspoon
Reduced-fat mayonnaise2 + 2 tablespoons
Canola oil1½ tablespoons
Fresh lemon juice1 teaspoon
Zest of ½ lemon (grated lemon peel)
  1. Directions
  2. Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
  3. In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
  4. Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.