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Heavenly Crab Cakes

 Heavenly Crab Cakes
Every bite of these specially seasoned crab cakes is a piece of paradise. Whenever I crave seafood, this is the dish I prepare.—Laura Letobar, Livonia, Michigan
8 ServingsPrep: 15 min. + chilling Cook: 15 min.


  • 1 pound imitation crabmeat, flaked
  • 1 cup Italian bread crumbs, divided
  • 1/4 cup egg substitute
  • 2 tablespoons fat-free mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dill weed
  • 1 tablespoon lime juice
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce


  • Combine crabmeat, 1/2 cup of bread crumbs, egg substitute,
  • mayonnaise, mustard, dill, lime and lemon juices and Worcestershire
  • sauce. Shape into eight patties. Place remaining bread crumbs in a
  • shallow bowl; dip each patty into crumbs to cover. Refrigerate for
  • 30 minutes.
  • In a large skillet coated with cooking spray, cook patties over
  • medium heat until browned on both sides. Yield: 8 servings.
Nutritional Facts:Diabetic Exchanges: One serving equals 1-1/2 lean meat, 1 starch; also, 150 calories, 108 mg sodium, 14 mg cholesterol, 22 gm carbohydrate, 11 gm protein, 2 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Heavenly Crab Cakes (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.