Low Sodium Classic Crab Cakes

Savor the delicate, coastal flavors of these Low Sodium Classic Crab Cakes, a heart-smart twist on a timeless seafood favorite. Made with sweet, succulent fresh crab meat and bound with zesty Dijon mustard, a touch of low sodium mayonnaise, and bright notes of fresh lemon juice and parsley, these crab cakes are as flavorful as they are healthy. The addition of unseasoned bread crumbs ensures a perfectly tender texture, while a quick pan-sear in a combination of vegetable oil and unsalted butter creates a crispy, golden-brown exterior. Perfect for those watching their sodium intake, this recipe is easy to prepare and ready in under an hour, with simple preparation steps that highlight the clean, natural taste of the ingredients. Serve them warm with a fresh wedge of lemon or your favorite low sodium sauce for a light and elegant dish that’s perfect for any occasion.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb fresh crab meat
• 1 cup unseasoned dry bread crumbs
• 0.33 cup low sodium mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 stalks green onion
• 2 tablespoons fresh parsley
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

Directions

Step 1

Drain any excess liquid from the crab meat to ensure the mixture remains cohesive.

Step 2

In a large mixing bowl, gently combine the crab meat, bread crumbs, low sodium mayonnaise, egg, Dijon mustard, lemon juice, green onion, parsley, paprika, and black pepper.

Step 3

Carefully mix all ingredients together with a rubber spatula, taking care not to break up the crab lumps too much.

Step 4

Shape the mixture into 8 patties, about 3 inches wide each. Place on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape during cooking.

Step 5

In a large skillet, heat the vegetable oil and butter over medium heat. Once the oil is shimmering, add the crab cakes gently to the pan.

Step 6

Cook the crab cakes in batches, avoiding overcrowding the pan, for about 3-4 minutes per side or until they are golden brown and heated through.

Step 7

Remove the crab cakes from the skillet and place on a paper towel-lined plate to drain any excess oil.

Step 8

Serve the crab cakes warm with a wedge of lemon or a low sodium sauce of your choice.

Nutrition Facts

Serving size	(841.5g)

Amount per serving	% Daily Value*
Calories	1941.6

Total Fat 129.5g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 18.8g
Cholesterol 547.6mg	0%
Sodium 6157.3mg	0%
Total Carbohydrate 89.8g	0%
Dietary Fiber 6.2g	0%
Total Sugars 10.4g
Protein 111.4g	0%

Vitamin D 53.8IU	0%
Calcium 641.7mg	0%
Iron 10.8mg	0%
Potassium 1862.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 22.6%

Carbs: 18.2%