Healthy Dishes: Crab Cakes

It’s a New Year and I’m sure almost everyone has added “eat healthier” to their latest list of resolutions. As much as I commend everyone for attempting to start off a healthy note, I know that most of these resolutions will not last longer than a few weeks. The reason, however, is not because people are lazy. I think one of the reasons why people cannot keep their resolution to eat healthy is because they do not realize how many great foods are both healthy and delicious. Just last week, my boyfriend and I made a healthy dish that was not only easy to make but enjoyable to eat. For those of you trying to maintain a healthy diet and enjoy seafood, here is a wonderful recipe for Crab Cakes to try at your own home.


Crab Cake Ingredients:

10 oz canned crabmeat, drained
1 or 2 chili peppers, seeded and finely chopped
6 scallions, trimmed and finely chopped
1 zucchini, peeled and grated
1 large carrot, peeled and grated
1 tbsp chopped fresh cilantro
2 tbsp cornstarch
2 egg whites

Yogurt Dip Ingredients

1 cup plain, low fat yogurt
Tabasco sauce, to taste
2 tsp sesame seeds
Lime wedges to garnish


1. Peel, chop and grate the peppers, zucchini, scallions, cilantro and carrots and mix them in a large bowl with the crabmeat. Add in cornstarch and mix well.


2. Beat the egg whites together in a separate bowl then stir them into the crabmeat mixture.

3. Lightly spray a non-stick pan with oil and place small spoonfuls of the crabmeat mixture into the pan. Pan-fry the crab cakes over low heat, pressing down the the spoonfuls with the back of your spatula. Pan-fry until lightly browned on both sides.


4. Serve with yogurt dip and/or lime wedges. To make the dip, mix the yogurt, sesame seeds and tabasco sauce into a bowl.

I also made grilled asparagus and rice pilaf to pair with my crab cakes but you can make a variety of sides to serve with your crab cakes. Some other delicious sides include asparagus salad, spinach salad, orzo, quinoa or green beans.