Lightened Up Crab Cakes and Remoulade Dipping Sauce

by Alli

This post, Lightened Up Crab Cakes, has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias

I could eat crab cakes at least once a week. I’m a seafood lover and I try to get my seafood fix as often as possible. I’m also trying to lighten up many of my recipes in order to make them better for me. That’s one of the reasons I make my Lightened Up Crab Cakes with Mazola® Corn Oil.

A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

Lightened Up Crab Cakes with Mazola Corn Oil

To lighten up my Crab Cakes recipe, I replaced the whole egg with just the egg white and I used Greek yogurt in place of mayonnaise. Instead of deep-frying the cakes, I used Mazola Corn Oil for sautéing. The results are a lighter, delicious crab cake that the entire family enjoys.

Cooking with Mazola Corn Oil is one of the heart-healthy choices I make for my family. Also, the taste is neutral so the natural flavor of my food stands out. It’s perfect for making a marinade or dressing.

All-purpose Mazola Corn Oil has a high smoke point and works great for a variety of cooking methods, including stir-frying, sautéing, grilling and baking. The smoke point simply refers to the temperature at which an oil starts to burn and smoke.

All cooking oils have a smoke point and once that point is exceeded, the food’s flavor and nutritional values are negatively affected. Mazola Corn Oil has a higher smoke point than most cooking oils (450º). That’s a good thing!

Lightened Up Crab Cakes

Lightened Up Crab Cakes Ingredients
For this recipe, I use premium canned crabmeat. If you use fresh crab meat, pick out and discard any shell or cartilage.

Combine crabmeat, panko bread crumbs, and green onions in a medium bowl. Add 1/2 cup Greek yogurt, one egg white, one tablespoon brown mustard, and 1/2 teaspoon hot pepper sauce. Mix well. Mix ingredients for Lightened Up Crab Cakes in Bowl
Shape crabmeat mixture into eight cakes. Heat a large nonstick skillet over medium heat. Add one tablespoon Mazola Corn Oil. Add four crab cakes and cook for 4-5 minutes per side or until golden brown.

Cooking Lightened Up Crab Cakes
To prepare the dipping sauce, mix remaining 1/4 cup Greek yogurt, 1 tablespoon brown mustard and 1/2 teaspoon hot pepper sauce in a small bowl. Serve crab cakes warm with dipping sauce and garnish with lemon slices, if desired.

Close Up Photo of Lightened up Crab Cakes with Dipping Sauce

 

Yield: 4 servings

Lightened Up Crab Cakes and Remoulade Dipping Sauce

Lightened Up Crab Cakes with Sauce

These crab cakes are lightened up a bit but the taste is amazing.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 16 ounces premium crabmeat
  • 3/4 cup panko bread crumbs
  • 1/4 cup chopped green onions
  • 3/4 cup Greek yogurt, divided
  • 1 egg white, lightly beaten
  • 2 Tablespoons spicy brown mustard, divided
  • 1 teaspoon hot pepper sauce, divided
  • 2 Tablespoons Mazola Corn Oil, divided

Instructions

  1. In a medium bowl, combine crabmeat, panko bread crumbs and chopped green onions. Add 1/2 cup Greek yogurt, egg white, one Tablespoon spicy brown mustard, and 1/2 teaspoon hot pepper sauce. Mix well.
  2. Shape crabmeat mixture into 8 cakes.
  3. Heat a large nonstick skillet over medium heat. Add one tablespoon of Mazola Corn Oil. Place 4 crab cakes into the skillet and cook 4-5 minutes per side, or until golden brown. Repeat with remaining crab cakes.

Dipping Sauce

  1. Mix remaining Greek yogurt, mustard and hot pepper sauce in a small bowl until well blended. Serve crab cakes warm with dipping sauce. Garnish with lemon wedges if desired.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 181Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 496mgCarbohydrates 11gFiber 1gSugar 2gProtein 19g

Did you make this recipe?

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The next time you’re craving seafood, try my lightened up crab cakes. Also, make sure to visit Mazola.com for more delicious recipes.

 

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19 comments

candy September 13, 2018 - 8:11 am

Crab cakes is something my family enjoys as well. Have to have one to two different dipping sauces to go along with them. Will be trying your recipe out for sure.

Reply
Amber Myers September 13, 2018 - 8:20 am

These sound pretty tasty! My husband and kids would love them! I’ve never been into seafood, but they just love it. Sometimes I’ll make them some and these look like something they’d gobble right up.

Reply
Melissa Chapman September 13, 2018 - 9:23 am

Those crabcakes looked amazing and I love how you lightened up the recipe. Thank you for that smoking point lesson and I will use that oil next time.

Reply
Tammy September 13, 2018 - 9:58 am

I adore crab cakes and can’t wait to try this sauce. I haven’t used Greek yogurt before. Thanks for sharing.

Reply
Tasheena September 13, 2018 - 10:45 am

This recipe looks yummy. I can’t wait to try it. I know my family would love it.

Reply
Tomi Clark September 13, 2018 - 11:53 am

I love crab cakes and order them whenever I see them on a menu. These look so good. Funny story, we went to this steakhouse a few weeks ago and I – not wanting steak that night – ordered crab cakes. Lesson learned. Do NOT order crab cakes from a steakhouse. *smile*

Reply
Jenn @ EngineerMommy September 13, 2018 - 1:22 pm

This sounds so delicious. Crab cakes is one of my favorite meals to get outside, but I never made them at home. I love how you made a lower-calorie, lighter version here!!

Reply
Marcie W. September 13, 2018 - 2:41 pm

These crab cakes look fantastic! They would make an excellent appetizer for all of those upcoming holiday parties too.

Reply
Melissa September 13, 2018 - 3:40 pm

Oh I love crab cakes! This sounds like an easy to make and delicious lighted up version too! That sauce though. It is the best!

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Pam September 13, 2018 - 3:45 pm

We love crab cakes. I haven’t made any in quite a while, but this post has me craving them.

Reply
Lisa Favre September 14, 2018 - 6:52 am

I like the fact that you used canned crabmeat because it makes the recipe so much easier and much accessible. I’m so intimidated to make things like crab cakes but this recipe seems doable!

Reply
Marysa September 14, 2018 - 7:50 am

I have never made crab cakes, but these look good, and easy enough to make! It’s nice to have some meal ideas that are a little different from what we usually cook.

Reply
Anosa Malanga September 14, 2018 - 9:20 am

I must confess, I haven’trtied making this one and since I was able to see this post, I’ll be bookmarking this so I can make and finally taste this recipe. Wish me luck!

Reply
Sara Welch September 14, 2018 - 2:39 pm

My husband would really enjoy these. He is such a huge fan of crab cakes.

Reply
Chubskulit Rose September 14, 2018 - 2:44 pm

I miss having crab cakes. It’s been a while since I made it, it’s just hard to find good crabs around here.

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rika September 14, 2018 - 4:24 pm

I have to make this recipe this weekend. I love seafood, especially crabs! The crab cakes look amazing!

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Stephanie Pass September 14, 2018 - 10:17 pm

Being landlocked, we don’t eat a lot of seafood, but my husband would love this. He grew up on the coast and loves fresh crabcakes.

Reply
Melanie September 15, 2018 - 1:52 am

I’ve never tried making my own! But I’m feeling so inspired. Knowing they’re lighter means I can work them into our meal rotation more frequently too.

Reply
Vanessa Palma September 18, 2018 - 8:19 am

Crab cakes are a huge favorite here. I haven’t tried them with yogurt, so this I need to try out.

Reply

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