Most crab cakes served at restaurants are heavily bread and fried. For me the thick coating takes the flavor away from the best part of the dish—the crab! So I always love it when I find a crab cake with a lighter flare to it. Since they are few and far between  I decided to try and create my own version. I bake it instead of frying it, and leave out the egg yolk from the egg for a healthy, simple twist.

16 ounces of Lump Crab
2 egg whites
1 red bell pepper, diced
1 yellow bell pepper, diced
8 ounces of yellow corn (I use frozen, so of course defrost before adding to mixture.)
2 green onions, chopped
1/2 cup bread crumbs
2 tablespoons olive oil
Baking sheet lined with parchment paper


Heat oven to 350 degrees

Mix all the ingredients together in bowl (except olive oil) until you can form mixture into a ball.  You do not want the ingredients to separate, so you may need to add an extra egg white, or a tad of water depending on how easy it is to handle.

Form the crab mixture into individual balls. If the cake is going to be used as a meal, make the ball about the size of a plum. If it is going to be used as an appetizer, make them the size of an apricot. 

Once the ball is formed, flatten it slightly with your hands. Carefully place onto lined cookie sheet.  Repeat until all crab mixture is used.  

Space each cake one inch apart.  Lightly sprinkle on each cake a little olive oil.  Just enough to help the cake get a crunchy texture.

Place the sheet in the oven and watch them as they cook. You’re looking for brownness (how dark is to your liking.) Take the cakes out of the oven and, using a spatula, carefully flip them over.  Place the sheet back in the oven until the second side is the same color as the first. Using the spatula place the crab cakes on a plate.

Serve with an aioli sauce, cocktail sauce, or Thousand Island dressing. I put a dot of the desired sauce on the top of each cake.  Also, if there are left overs, you can wrap the cakes individually in a plastic bag and place them in the freezer so you can defrost and enjoy them another time.