Healthy Crab Cakes | With Lemon Dill Aioli

My healthy crab cakes recipe is gonna make your seafood dreams come true! Pair it with my lemon dill aioli for best results.

this RECIPE

The first time I ever tasted crab cakes was in Vegas. 

Weird, right? Of all places.

But after that glorious meal, man I never forgot it. It was the perfect balance of crunchy, salty, and seafood love in every bite.

So like any other normal, clean-eating, food-loving chef, I decided to make my own healthy version of the crab cake. This recipe is soo simple, soo easy, and soo amazingly delish.

Imagine a bite full of fresh crab enveloped by a crunchy layer of crust. Ahh. 

But wait - there’s more! Imagine dipping it into a zesty lemon-dill aioli that’s creamy, fresh, and tangy...

Is Crab Meat Healthy?

Plain crab meat is one of the healthiest seafood proteins you can eat. (I know, right? This is music to my ears too!) According to the USDA National Nutrient Database, crab meat only has 106 calories for every 100 grams.

It’s packed with protein (which is crucial when you're trying to build and maintain muscle). It also has omega-3 fatty acids, vitamin B12, and selenium.

I personally love adding crab meat to my diet because it's a versatile protein and super tasty even on its own. Yum! 

What Can I Substitute For Mayo?

While mayonnaise is often used as a binding agent in crab cakes, it has a high-fat content (not good for weight loss). It also contains preservatives, unnecessary sodium, calories and processed ingredients. All of which will keep you bloated. 

In this recipe we use unsalted, grass-fed butter to act as a binding agent. And we cover the patties with parchment paper - or saran wrap - and refrigerate for at least 2 hours. This will make it so the cakes don't fall apart and crumble while cooking.

BTW - Did you know that I LOVE Seafood (check out 17 Healthy Fish Recipes To Eat Fish More Often)

Is Canned Crab Ok To Use?

Some canned crab meat has a good amount of protein but can be super high in cholesterol (usually 34% of your recommended daily allowance).

What I recommend is looking at the nutrition label. Watch out for added sodium, preservatives, and highly processed ingredients. Premium Lump Crab Meat sets a high standard of healthy canned crab, for example. It's a bit pricey so that's why I save this recipe for special occasions.

ALSO VERY IMPORTANT: Good-quality canned crab meat should smell fresh and not fishy.

Is It Better To Fry Or Bake Crab Cakes?

I personally like to fry them because it gives that nice crunch and crispiness. But if you're afraid of them falling apart when flipping (that shouldn’t be the case if you use got egg) or need a more hands-off approach, then you can try baking them.

If using the oven, brush them with healthy olive oil before baking to get that beautiful golden brown crust. 

Ingredient Notes

So what makes this recipe healthy? It all comes down to the ingredients, my friend!

• Garlic: Brings out the salty and savory freshness of the crabmeat and is always a good idea with butter. If you're a fan, try my Garlic Roasted Pork Chops.
  
• Dry Mustard: This is my little secret to giving crab cakes that extra boost of flavor.
  
• Almond meal: To replace breadcrumbs, almond meal is a healthy alternative. I use it in my Breaded Shrimp Meal Prep, too.
  
• Crabmeat (de-shelled): The higher quality crab meat, the better. It shouldn't smell fishy, and should be lump cram meat.
  

• Lemon juice: Adding just a teaspoon will bring out all the flavors in this recipe. The tanginess and zest balance the rich saltiness of the crab and other spices. 
  
• Green onion: Nice way to add a pop of color and flavor to these crab cakes.
  
• Parmesan grated: This always adds another layer of flavor and depth to any dish. This will definitely add luxurious cheesiness and saltiness to your crabcakes.  This can be substituted with nutritional yeast or omitted for dairy-free.

More Healthy Seafood Recipes

• Baked Sea Bass Sheet Pan Recipe
• Honey Garlic Shrimp Meal Prep
• Baja Fish Tacos
• 15 Minute Healthy Shrimp Scampi Recipe
• Teriyaki Salmon | Easy Sheet Pan Meal Prep!

Healthy Crab Cakes

Lacey Baier

These Best Crab Cakes have the right amount of heat while letting the crab be the star and are complimented by the tart and creamy Lemon-Dill Aioli.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Appetizer

Cuisine American

Servings 8 crab cakes

Calories 246 kcal

Equipment

• Skillet
• blender

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

For the Lemon-Dill Aioli:

• ▢ 2 large egg yolks pasteurized, to be safe
• ▢ ¼ cup fresh lemon juice
• ▢ 3 garlic cloves minced
• ▢ 1 ½ teaspoon fresh parsley minced
• ▢ 1 teaspoon sea salt
• ▢ ¾ teaspoon dried dill
• ▢ ½ teaspoon lemon zest
• ▢ ⅛ teaspoon cayenne pepper
• ▢ ¾ cup olive oil

For the Crab Cakes:

• ▢ 3 tablespoon unsalted, grass-fed organic butter divided
• ▢ 1 green onion finely chopped
• ▢ 1 garlic clove minced
• ▢ ½ tablespoon parsley minced
• ▢ 1 teaspoon dry mustard
• ▢ 1 teaspoon freshly squeezed lemon juice
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon cayenne pepper
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 lb crab meat de-shelled
• ▢ ¾ cup almond meal, divided
• ▢ ¼ cup parmesan grated

Instructions

 

• For the Lemon-Dill Aioli, place all ingredients, except for olive oil, in a blender. Pulse to combine. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color). Refrigerate for 1 hour prior to serving to allow flavors to meld.
• Heat 1 tbsp. butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, ½ cup of the almond meal and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.
• Combine parmesan and remaining ¼ cup almond meal in a shallow dish.
• Form the crab cake patties to about ½-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.
• Cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This will make it so the cakes don't fall apart and crumble while cooking.
• Heat 1 tbsp. butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 tbsp. butter for the final 4 patties.
• Serve with a lemon wedge and Lemon-Dill Aioli for dipping.

Nutrition

Serving: 2 cakesCalories: 246 kcalCarbohydrates: 10.5 gProtein: 14 gFat: 27.8 gSaturated Fat: 6.8 gCholesterol: 115 mgSodium: 450.8 mgFiber: 0.8 gSugar: 1.1 gVitamin A: 400 IUVitamin C: 9.1 mgCalcium: 130 mgIron: 1.3 mg

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This post contains affiliate links for products I use regularly and highly recommend.