Crab Cakes

in Fish/Seafood, Phase 2 Recipes

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Serving Size: 4


  • 1 lb crab meat
  • 4 servings Melba toast, crushed
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 clove minced garlic
  • Cayenne to taste
  • Salt and black pepper to taste


  1. In a small bowl combine all ingredients and form into 8 small crab cakes.
  2. Heat a skillet over medium high heat.
  3. Spray with coconut oil spray.
  4. Cook the crab cakes for 3-4 minutes on each side.

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{ 14 comments… read them below or add one }

1 Diane May 22, 2012

Just a thought – when I make crab cakes at home I usually bake them in a muffin tin sprayed with cooking spray. Portion control and baked (375 deg 20-30 min). I would probably reduce the cooking time to 10 to 18 min since this doesn’t have mayo or eggs in it. I look forward to trying this recipe – baked!

2 Toni May 22, 2012

That’s an awesome idea, Diane! Do you mind if I add this tip to the recipe?

3 Diane May 22, 2012

Please go right ahead! Love the site btw!

4 Toni May 23, 2012

Thank you!

5 Karrie May 24, 2012

When I make these the cakes fall apart. What am I missing??

6 Toni May 25, 2012

Karrie, because these patties don’t have egg in them to bind them together you have to be extra careful when you turn them. One reader suggested spraying the inside of a muffin tin with Pam, pressing the crabcake inside, and then baking for about 15-20 minutes. This is probably much easier, so I’m going to add this tip to my recipe.

7 Kat June 2, 2012

Instead of using a muffin tin, I put mine on my George Foreman Grill. Although they don’t “stick” together when I put them on the grill, they are perfect little patties in about 4-5 minutes!

8 Toni June 4, 2012

Another awesome tip!

9 Connie July 6, 2012

I made these tonight for my dinner. Very tasty, but they did fall apart easily. Instead of using the Cayenne, I used some lemon pepper.
Usually I made crab cakes with Old Bay. Just a little getting used to.

Thank you Toni for your awesome recipes!

10 Toni July 8, 2012

You’re welcome, Connie. I really need to add the instructions that one reader suggested, making them in muffin tins.

11 Connie July 13, 2012

I will try making them in my mini muffin tin too! Great idea!!! They could be “Poppers” and make me think I am eating more than I am . (LOL)

I am making your Artichoke soup. I will comment on that recipe in a few.

Thanks again Toni

12 Toni July 15, 2012

Connie, a mini muffin tin is a great idea. Nothing wrong with fooling yourself every now and then!

13 Maria March 25, 2013

Well, I must admit I’m new on HCG diet, I started a week ago and found this recipe…. I tried and added one egg white per pound of crab meat and made adjustment for protein count. Is this OK… I’ll see if this affects my weight loss… Also I can not find Melba and used grissini breadsticks….probably less of what I needed, but still these crab cakes are great!!!! Thanks

14 Toni March 31, 2013

See how it affects your losses, Maria. You didn’t find the melbas in the cracker section of your grocery store>

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