Baltimore Crab Cakes: A Classic Seafood Recipe You’ll Love

Savor the taste of the Chesapeake Bay without straying from your Weight Watchers goals! These Baltimore Crab Cakes capture the essence of Maryland’s iconic dish—juicy lump crabmeat, zesty Old Bay seasoning, and a golden crispy exterior—but with smart swaps to keep them light and WW-friendly. This recipe delivers coastal comfort without the guilt. Perfect for a special dinner, summer cookout, or meal prep!

Why You’ll Love This Recipe

• Authentic Maryland Flavor: Packed with sweet lump crabmeat and Old Bay seasoning.
• Low-Point Magic: Baked, not fried, with a light binder to keep points in check.
• Ready in 30 Minutes: Faster than driving to a seafood shack!
• Elegant & Versatile: Impress guests or enjoy a fancy solo dinner.
• Meal Prep Star: Freeze extras for quick, satisfying meals.

Ingredients

• 1 lb lump crabmeat (fresh or pasteurized, picked for shells)
• 1/4 cup whole wheat panko breadcrumbs (or crushed high-fiber crackers)
• 1/4 cup light mayonnaise (or fat-free Greek yogurt for 0 points)
• 1 large egg (or 2 egg whites to reduce points)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice + zest for garnish
• 1.5 tsp Old Bay seasoning (plus extra for dusting)
• 1/4 cup finely diced celery
• 2 tbsp chopped fresh parsley
• Cooking spray (or 1 tsp olive oil for searing)

Instructions

Prep the Crab Mixture

1. In a large bowl, gently fold together crabmeat, panko, light mayo, egg, Dijon, Worcestershire, lemon juice, Old Bay, celery, and parsley. Avoid overmixing to keep the crab tender!

Form the Cakes

1. Divide the mixture into 6 equal portions (about 1/3 cup each). Shape into 1-inch-thick patties.
2. Place on a parchment-lined plate and refrigerate for 15 minutes to firm up.

Cook to Crispy Perfection

• Oven Method:
  1. Preheat oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray.
  2. Bake crab cakes for 15-20 minutes, flipping halfway, until golden.
• Pan-Seared Method:
  1. Heat a nonstick skillet over medium heat. Lightly spray with cooking spray or add olive oil.
  2. Cook crab cakes for 4-5 minutes per side until crispy and heated through.

Serve

1. Garnish with lemon zest, a sprinkle of Old Bay, and fresh parsley.
2. Pair with a light remoulade (mix 2 tbsp fat-free Greek yogurt + 1 tsp hot sauce + 1 tsp Dijon) or a squeeze of lemon.

Nutritional Information

(Per crab cake, with light mayo)

• Calories: ~120
• Protein: 15g
• Carbohydrates: 5g
• Fat: 4g
• Fiber: 1g
• WW SmartPoints: 3 (with light mayo) or 4 (with 1 tsp olive oil).

Tips for Success

1. Handle with Care: Gently mix the crab to avoid breaking up the lumps.
2. Fresh vs. Canned: Fresh crabmeat tastes best, but canned (drained) works in a pinch.
3. Crispy Hack: Broil baked crab cakes for 1-2 minutes at the end for extra crunch.
4. Add Heat: Stir 1/2 tsp cayenne pepper into the mix for a spicy kick.

Why This Recipe Works for Weight Watchers

• Lump Crabmeat: Naturally low in fat and calories but high in protein.
• Light Binders: Greek yogurt or light mayo replaces heavy mayo and butter.
• Baking Over Frying: Slashes points while still achieving a crispy texture.

Serving Ideas

• Classic Pairing: Serve over a bed of mixed greens with lemon wedges.
• Sandwich Style: Place on a lettuce wrap with tomato and light tartar sauce.
• Brunch Upgrade: Top with a poached egg and hollandaise (track points).
• Summer Feast: Pair with grilled corn on the cob and zucchini noodles.

Baltimore Crab Cakes bring coastal charm to your table with none of the guilt. Bursting with sweet crab, zesty seasoning, and a satisfying crunch, they’re proof that you can enjoy indulgent flavors while staying on plan. Whether you’re a Maryland native or a seafood lover, this recipe will become a repeat favorite.