Adventures in Healthier Eating with 2 Kids and a Picky Husband

Maryland-ish Crab Cakes

3 WWPP Posted by 8 years ago 21 Comments

The husband is a HUGE crab cake fanatic. It’s about the only thing he orders when we go to a seafood restaurant. Actually, no, I’m lying, it IS the ONLY thing he orders.

This is my take on a Maryland Style Crab Cakes just for the husband. I replaced the yucky mayo and butter with oatmeal and yogurt. It may sound funny but both help the cake stay moist without adding extra fat.

I LOVE them. One of my favorite lunches is taking a leftover cake and slapping it on whole-wheat hamburger bun. Tada! A Crab Cake Sandwich! The husband, on the other hand, will eat them but says he rather the “real” stuff. OK, I can live with that. ;~) Maryland-ish Crab Cakes

  • 5 Ak-Mak 100% Stone Ground Whole Wheat Crackers crushed into bread crumbs (available in the store)
  • 1 tbsp quick oats
  • 1 tsp onion powder
  • 2 tsp dried parsley
  • 1/2 tsp dry ground mustard
  • 1 tsp old Bay Seasoning
  • 1/4 cup nonfat unflavored yogurt
  • 2 tbsp Worcestershire sauce
  • 2 egg whites
  • 1 pound jumbo lump crab meat (minus a few nibbles)
  • Non-stick cooking spray
  • Salt & Pepper

Preheat the oven to 375 degrees.

Crush the crackers.

In a small bowl, mix the crushed crackers, onion powder, parsley, mustard, quick oats and old bay.

In another bowl, whisk the yogurt, egg whites and Worcestershire sauce. Fold in crabmeat.

Combine cracker mixture with the yogurt egg white mixture. Fold in.

Form mixture 6 – 3 oz patties and place on a cookie sheet covered with aluminum foil and sprayed with non-stick cooking spray. Spray the tops with a bit more non-stick cooking spray and sprinkle with salt and pepper.

Bake for about 10 minutes. Turn on broiler to brown the tops, about 5 more minutes.

I’m calculating the nutritional information for each cake but I normally eat 2 at a sitting.

Update: I made them again and tried to make them a bit “moister” for the husband. Well, it worked!! I substituted 2 tbsp light mayo for the yogurt and 1 whole egg instead of 2 egg whites. The were good! I prefer them as posted because they are only 2 points, my new way adds a point. Still, 3 points a crab cake? Not bad!

Approx Nutritional Information per serving
Servings Amt per Serving
6 1 crab cake
Calories Fat Fiber WWPs
103 2g 1g old: 4 new: 5
Sugar Sat Fat Carbs Protein
1g 0g 6g 16g

See other recipes using: crab, crackers

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There are 21 comments so far. Join in on the conversation.


    November 19, 2007

    These are awesome!!! They turned out so wonderful. I wish crab meat didn't cost so much or I'd make it every week! Reply


    November 19, 2007

    I know, right?!? I'm so glad you like them! Reply


    December 25, 2007

    Yum, these sound delish! Can't wait to try them! Reply


    February 7, 2008

    If I was going to use something else besides the ak-mak crackers - how much would I use? I have Some wheat crunch cereal - almost like grape nuts? that I was going to use but I wasn't sure how much was the equivalent of 5 crackers? Reply


    February 8, 2008

    Kerri - I would say the crackers were about 1/4 cup once crushed. I think bran flakes would work, or any whole grain crackers. Reply


    February 18, 2008

    Do you think putting some Fiber One cereal in a food processor would make a good subsitute for the crackers? Reply


    February 20, 2008

    Diane - I think that would work. You may want to up the oatmeal a bit as it may be a little dry. They already skirt the dry line. Reply


    March 27, 2008

    I made these for dinner Roni and they are awesome! I don't know how you always get the spices right but you sure do. I made the zucchini fries too and they were terrific as well. Thanks for another great dinner! Reply

    Tone Up for Women

    April 16, 2008

    The ladies here at Tone Up in Raleigh NC loved them! Thanks Reply


    August 12, 2008

    I tired this and substituted 6 triscuits for the ak-mak crackers as well as using the whole egg and light mayo. I also sprinkled a little paprika on top for additional "browning" effect. They turned out great, and DH loved them. Who knew he was a crab cake fanatic? He ate three cakes in one sitting. You should think about adding a "husband approved" category to your site- this recipe would make it! Reply


    August 24, 2008

    Really so good! I will most definitely make these again! Thanks Roni - you are so creative at times and do such a great job. I added a touch more yogurt and I didn't think they were dry at all. Thanks again - you rock! Reply

    Kelly Ashby

    September 15, 2008

    Question: Can Louis Kemp crab delights be used in this recipe? How do you buy your crab meat? Fresh, canned or Mok? Thanks so much!!! Just found your website from a shout out on WW facebook!! WOW, I am really enjoying your motivation, recipes & lovely personality!! CoNgRaTuLaTiOnS on your success!! You ROCK OUT LOUD!!! I just started my online WW yesterday, with 23 pounds to lose, I want to lose it once & for all. I have access to a full gym & pool directly across the street but I do NOT have the motivation to get my lazy butt over there!!! Today is a NEW day and I want to go at least walk on the treadmill, say for 10 minutes.....I could do that!!! Right? Hugzzzzzzzzzzz Reply


    September 15, 2008

    Kelly - HUH?!? Imitation crab meat! That would never fly here in MD!! LMAO. In all seriousness, I'm not sure they would stay together with imitation stuff. I use fresh/canned, it's in MD in hordes as you may have guest. And go out and get that 10 minutes!! You'll feel awesome afterwards!! Thank you SO much for the comments and I hope I helped! -Roni Reply


    April 21, 2010

    lol, I love how you put minus a few nibbles!! So true!! This look great Roni, I'll have to try your version!!! Reply


    February 15, 2011

    I made these last night for Valentine's Day and they were a huge hit! I used the second variation with the whole egg and mayo, and the husband devoured them. Thanks for all you do Roni! Reply