Egg and Mayonnaise-Free Crab Cakes

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This is a lighter version of crab cakes made without any mayonnaise or egg.
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 1/2 cup plain fat-free Greek yogurt (we prefer Fage brand)
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup Silken tofu + 1 tablespoon flour, pureed
    • 1 tablespoon Dijon mustard
    • 1 tablespoon minced chives
    • 1 tablespoon chopped parsley
    • 1 shallot minced
    • 1 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 pound lump crabmeat, fresh or canned
    • 1/2 cup panko bread crumbs
    • Nonstick cooking spray


Mix together yogurt, Parmesan, tofu, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.

Gently mix crabmeat and bread crumbs into yogurt mixture. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).

Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes each side, or until golden brown and heated through. Serve hot.
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