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Healthy Oven-baked Crabcake

April 30, 2014 - By Sophie Blais

Temps de lecture 2 minutes

In spring, my favourite crustacean, crab, is in season! Super easy to cook, and so good plain or with a touch of mayonnaise! I also enjoy preparing fresh crab salads, with citrus, avocado, and mango. Miam! Undoubtedly, when talking about crab we think of the delicious deep-fried crabcake. Here is my light version of this delicious dish. 

4 servings

400 g crab meat, fresh (if possible)
125 ml (1/2 cup) sweet red pepper, finely chopped
90 ml (1/3 cup) corn, fresh, cooked, or defrosted
1 green onion, finely chopped
15 ml (1 tablespoon) cilantro, chopped
1 egg, lightly beaten
125 ml (1/2 cup) Panko breadcrumbs
Salt and pepper, to taste

Spicy Light Mayo
30 ml (2 tablespoons) light mayonnaise
30 ml (2 tablespoons) plain 0% Greek yogurt
5 ml (1 teaspoons) Sriracha hot sauce
Juice and zest from a lime
1 green onion, finely chopped
A few drops of Worcestershire sauce
Salt and pepper, to taste

Each serving of this recipe contains:
229 calories / 18 g carbs / 25 g proteins / 7 g fat / 2 g fiber

Serve with a citrus salad.


  1. Preheat oven to 400°F.
  2. In a bowl, mix all the ingredients except for the Panko breadcrumbs. Add salt and pepper.
  3. Shape 8 nuggets. Refrigerate for about 10 minutes.
  4.  During this time, prepare the spicy mayonnaise. In a bowl, mix all the ingredients. Add salt and pepper, and set aside in the fridge.
  5. Put the breadcrumbs in a bowl, and coat each nugget with breadcrumbs.
  6. On a baking sheet covered with parchment paper, bake the crabcakes for about 25 minutes. Turn halfway through cooking.
  7. Serve the crabcakes with spicy light mayonnaise and a good salad!

Bon appétit!

By Sophie Blais

Healthy Oven-baked Crabcake is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014

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