Veggie Crab Cakes

Veggies crab cakes on an arugula salad with corn

Veggie crab cakes on an arugula salad with corn

If you’re looking for a classic crab cake recipe, this isn’t it. Sometimes it’s good to mix up the classics, right? The best way I can describe these crab cakes is more like a crab cake burger. I love my turkey burgers as much as the next gal, but sometimes I get a little bored of them — this is a great solution when you want a healthy, protein-packed dinner. Of course it wouldn’t be a crab cake without some Old Bay, so you can rest assured there’s a dash or two in here.

What else they’ve got: chopped scallion and red bell pepper, freshly squeezed lemon juice, some plain breadcrumbs and a little bit of mayo to bind it all together. They’re cooked in a skillet on the stove (about 4-5 minutes per side) and form a slightly crisp outer layer while the insides remain that m-word I avoid using at all costs. Ew. But also yum.

Once they were cooked I realized I hadn’t fully thought out this meal. I had already boiled some corn and sliced it off the cob, but that’s where my plan ended. Although these would be delightful on a soft hamburger bun, there were none to be found in this household. Arugula to the rescue! (Note to self: arugula is always a good idea.) I topped the arugula with the corn from one cob and two cakes and squeezed about half a lemon over everything. If that doesn’t taste like summer then I don’t know what does. Dig in!

Dinner is served!

Dinner is served!

Veggie Crab Cakes

Serves 4


1 lb. lump crab meat

1/2 cup plain dry breadcrumbs

1/2 cup chopped scallions (white and green parts)

1/2 red bell pepper chopped (about 1/2 cup)

1 tsp Old Bay

2 Tbsp mayonnaise

Salt & pepper

Juice of 1/2 lemon

Canola oil


In a large bowl combine crab meat through lemon juice. Mix together with a fork until just combined. With your hands, form mixture into patties (about 10-12).

Heat 1 Tbsp canola oil in a skillet over medium-high heat. In batches  (about 4 at a time) cook crab cakes 4-5 minutes until browned, flip, and cook 4-5 minutes more. Remove to a paper-towel lined plate. Repeat with remaining crab cakes, adding additional oil to the pan as necessary.

Serve with lemon wedges.

Source: Lightly adapted from Health magazine 


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