Crabcakes From Brigitte

These crab cakes are held together with minimal binder so the crab stays front and center. Nonfat yogurt and fat-free mayonnaise replace the usual full-fat mayo, making this a lighter version that doesn’t sacrifice the lump crab experience.

The technique of tossing the crab with two forks (or your hands) instead of stirring with a spoon is what preserves those beautiful, large crab pieces. A spoon breaks the lumps into shreds. Forks gently coat without crushing.

Only ¼ cup of bread crumbs goes into the mix. The rest coat the outside, creating a golden crust that protects the tender interior during baking. Pressing the crumbs firmly onto the formed patties before chilling helps them adhere.

Chilling for at least 30 minutes firms the patties so they hold together on the baking sheet. Skip this step and they fall apart in the oven.

Chef Tips

• Pick through the crab carefully for shell fragments before mixing. Even one piece of shell ruins the experience.
• Don’t overmix. The less you handle the crab, the more intact lumps you’ll have in the finished cakes.
• Bake on a sprayed sheet rather than frying for a lighter result with less added fat.
• Serve with lemon wedges and a simple remoulade or tartar sauce on the side.

Variations

• Pan-fried version: Sear the chilled patties in a little butter for crispier edges and a richer flavor.
• Old Bay seasoned: Add Old Bay seasoning to the crab mixture for a classic Maryland-style crab cake.