Whole-Grain Crab Cakes

5 from 2 votes

Crab Cake

I’ve gotten some positive feedback on the recipes I posted last week, so it seems like a good idea to start sharing some more!  I’ll try to put up a new one every Saturday morning… Let’s call it the “Recipe For The Weekend” series.  Or if you prefer, “Recipe For the Win!”

Earlier this week I had a hankerin’ for some healthy crab cakes.  I found a few recipes online — here’s my slightly-adapted version.  I used a pound of canned Blue Crab that I got at Costco for $14.   Delicious!

(Sadly, I forgot to snap a photo.  The “crab cake” pictured above is clearly not mine!)

Crab Cake
5 from 2 votes

Whole-Grain Crab Cakes

By: Andrew
Using whole wheat bread to make the breadcrumbs turns these into a hearty, satisfying dish - while the Greek Yogurt helps keep them from drying out.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people


  • 1 pound crab meat, drained and rinsed (don’t use the imitation stuff; it’s loaded with sugar and fillers)
  • 1/2 cup fat-free Greek yogurt, I like Fage but any brand will do
  • 1/2 cup chopped parsley
  • 1 egg, lightly beaten
  • 3 slices 100% whole wheat sandwich bread, crumbed in the blender or food processor
  • 1 tablespoon grainy mustard
  • 1/4 teaspoon Tabasco hot sauce, more or less, based on your preference
  • 1/4 teaspoon ground pepper, to taste
  • 1 tablespoon extra virgin olive oil


  • Mix all the ingredients except the olive oil in a large bowl.
  • Heat the oil in a non-stick pan on medium heat. 
  • Divide evenly into 8 balls, then shape into 1-inch thick patties and fry gently, about 5 minutes on each side, until nicely browned and cooked through.


Calories: 258kcal
Like this recipe? Rate and comment below!

I served them with a blue cheese-horseradish-yogurt sauce, which was tasty, but definitely too overpowering.

If you have a good crab cake sauce recipe, please share in the comments!

Photo by Whipped Bakeshop.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

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September 21, 2016 2:51 pm

5 stars
It’s been awhile since I’ve made this…really need to do it again, and get better pictures!

November 21, 2012 5:17 pm

5 stars
thanks for the healthy version! As a sauce for crabcakes I used to just mix the mustard I used for the crabcake and added mayo…yogurt and the grainy mustard should have the same effect. I sometimes add a little horseradish to it as well but I’m sure you found out a little bit goeas a long way

October 19, 2012 11:48 am

I make my own panko (from 100% whole wheat bread that I also bake myself!), can I substitute that for the 3 slices? If so, how much do you think it would use?