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Best Crab Cakes Recipe with Remoulade Sauce

Healthy Crab Cake Recipe with Remoulade Sauce

Housewives of Frederick County
An incredibly delicious & healthy crab cake recipe with homemade remoulade sauce! And only 5.5 net carbs and 14 grams of protein per crab cake. Low carb and high protein!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 8 crab cakes
Calories 320 kcal


Crab Cakes

  • 1 lb Jumbo Lump Crabmeat, shell pieces removed
  • 2 tbsp Green Bell Pepper, finely chopped
  • 1 1/2 tbsp Canola Mayonnaise
  • 1/4 tsp Black Pepper
  • 2 Green Onions, finely chopped
  • 1 Egg, large, lightly beaten
  • 1 cup Panko, divided
  • 2 tbsp Canola Oil, divided

Remoulade Sauce

  • 1/4 cup Canola Mayonnaise
  • 2 tsp Shallots, minced
  • 1 tsp Fresh Tarragon, chopped
  • 1 tsp Fresh Parsley, chopped
  • 1 1/2 tsp Dijon Mustard
  • 3/4 tsp Capers, chopped
  • 1/4 tsp Ground Red Pepper, optional


  • To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
  • Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4 inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
  • To prepare remoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.


Serving Size: 2 Crab Cakes
Nutrition info:
  • Calories 320 
  • Fat 17g 
  • Satfat 1.2g 
  • Monofat 8.7g 
  • Polyfat 5g 
  • Protein 26.8g 
  • Carbohydrate 11.7g  (5.5 net carbs per crab cake)
  • Fiber 0.9g 
  • Cholesterol 166mg 
  • Iron 1.5mg 
  • Sodium 555mg 
  • Calcium 133mg
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