Jumbo Lump Crab Cakes

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1.0 min read
fish_crab Pritikin Recipe

Jumbo Lump Crab Cakes

Course: Appetizer, Lunch, Side Dish
Cuisine: American, Asian, Continental
Yield: 4 people


  • 1 pound crabmeat jumbo lump
  • 1/4 cup onion finely diced
  • 1/4 cup celery finely diced
  • 1/2 carrot finely diced
  • 1 tablespoon garlic finely chopped
  • 3 tablespoon egg whites
  • 1/4 cup bread crumbs (whole wheat or ground oatmeal)
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon fresh dill chopped


  • In a warm skillet sauté onion, celery, carrot and garlic for 3 minutes. Remove and cool
  • In a bowl add crabmeat breaking it apart with fingers lightly (should still be a bit chunky when you are done)
  • Add cooled vegetables, pepper and dill to the crab and mix in very well
  • Add egg whites and mix in lightly, add breadcrumbs gradually and mix in until the mixture is firm
  • Divide mixture into 4 equal parts and mold into desired shapes. In a hot skillet, sear cakes on both sides, then finish in the oven. (You can skip the searing and just bake the cakes from start to finish)
  • Serve with our creamy mustard sauce
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