Crab Cakes

Crab Cakes

Print Recipe


  • 1 lb crab meat, chopped or lobster meat
  • 2 eggs, beaten
  • 4 Tbsp Greek yogurt
  • 2 tsp fresh lemon juice
  • 2 tsp coconut aminos or Bragg Liquid Aminos or tamari soy sauce
  • 2/3 cup green onions, diced
  • 2 Tbsp fresh parsley, chopped
  • 2/3 cup Nut Thins, finely ground or rice crackers
  • 1/2 tsp mustard powder
  • 1/2 tsp ground red pepper
  • coconut oil cooking spray


  • Preheat oven to 350°F.
  • In a medium bowl, combine all ingredients except crab meat.
  • Gently fold in crab meat.
  • Spritz a baking sheet with cooking spray.
  • Divide mixture into 12 portions, Shape each portion into cakes and spritz the top with additional cooking spray.
  • Bake for 25-30 minutes.


1 serving (2 crab cakes) = 4 oz protein, 1 daily allotment of crackers
For a Mexican twist, use cilantro in place of parsley, lime in place of lemon and taco seasoning in place of mustard powder.