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Cheryl Wixson
The delicate batter of these healthy cakes toasts up perfectly in a muffin tin


  • ½ pound Maine crabmeat
  • 1 cup whole wheat bread crumbs*
  • 1 egg
  • 2 tablespoons mayonnaise
  • ½ cup chopped relish with juice
  • 1 tablespoon sriracha chili sauce or more to taste
  • ¼ - ½ teaspoon secret ingredient (smoked Paprika, Old Bay seasoning, chef’s choice)
  • Fresh pepper to taste
  • Oil for greasing the pan


  • Preheat the oven to 450 degrees and assemble ingredients.
  • Generously grease an eight-cup muffin tin.
  • In a medium bowl, combine the Maine crabmeat, breadcrumbs, egg, mayonnaise and chopped relish. Stir in the Sriracha chili sauce and secret ingredient. Taste the batter and add more seasonings and fresh pepper if needed.
  • Divide the mixture evenly between the eight muffin cups.
  • Bake until cooked through and crispy, about 20 minutes.


Yield: Eight crab cakes.
Nutritional analysis per crab cake: 137 calories, 16 grams protein, 14 grams carbohydrates, 3.75 grams fat, 430 mg. sodium, 4.5 grams fiber.
*To prepare 1-cup fresh breadcrumbs: Tear 3 slices of whole wheat bread into pieces. Process in the bowl of your food processor until a coarse crumb is formed. Stale bread makes excellent breadcrumbs. Freeze them for quick and easy use in recipes.