November 13, 2018
crab cake with corn salsa

Parmesan Crab Cakes

by Berkeley Wellness  

A squeeze of fresh lemon juice is all these chunky, scallion-flecked crab cakes really need. But if you’d like to convert them to dinner party fare, you could make a fresh relish or salsa to go with them.

Makes 4 servings


  • 1 pound lump crabmeat, picked over to remove any cartilage
  • 4 scallions, thinly sliced
  • ¼ cup chopped cilantro
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • 2 large egg whites
  • ⅔ cup plain dried breadcrumbs
  • 4 teaspoons grated Parmesan cheese
  • 4 teaspoons vegetable oil, such as olive or canola oil
  • Lemon wedges, for serving


1. In a large bowl, combine the crabmeat, scallions, cilantro, mustard and salt. In a small bowl, with an electric mixer, beat the egg whites until stiff peaks form. Gently fold into the crabmeat mixture. Shape into 8 crab cakes.

2. In a shallow bowl, stir together the breadcrumbs and Parmesan. Dip the cakes in the breadcrumb mixture. Gently pat the breadcrumb mixture onto the crab cakes.

3. In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add half the crab cakes, and cook for 2 to 3 minutes per side, or until hot and cooked through. Repeat with the remaining oil and crab cakes. Serve with lemon wedges.

Nutrition per serving: 230 calories, 6.1g total fat (1.2g saturated), 115mg cholesterol, 1g dietary fiber, 14g carbohydrate, 28g protein, 893mg sodium.

Good source of: niacin, omega-3 fatty acids, selenium, vitamin B12, zinc.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.