Whole-Grain Crab Cakes

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

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.

Course Appetizer, Entree, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 people
Calories 258 kcal
Author Andrew


  • 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


  1. Mix all the ingredients except the olive oil in a large bowl.

  2. Heat the oil in a non-stick pan on medium heat. 

  3. 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.

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.

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