Waffled Crab Cakes

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Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.

Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.

Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you’re going to wonder why you haven’t thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.

Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.

And if you’re like me, and don’t cook a ton of waffles you’ll be happy you have a new use for your appliance. Oh the possibilities, what else should I make on my waffle iron? I shared these on Instagram (do you follow Skinnytaste on Instagram?) last week and everyone went crazy! They are great as an appetizer, but I served them over lettuce and enjoyed them as a salad. They are so light you can have two over a bed of greens, or make a crabby patty served in a potato roll with some tartar. Enjoy!

Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.

Waffled Crab Cakes

4.78 from 27 votes
2
Cals:133
Protein:15.5
Carbs:9.5
Fat:4.5
Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.
Course: Appetizer, Dinner
Cuisine: American
Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 crab cake

Ingredients

  • 9 ounces lump crab meat, shell pieces removed
  • 1/2 cup panko crumbs, plain or gluten-free*
  • 1 large egg, beaten
  • 1 large egg white
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped chives
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Old Bay Seasoning
  • 1/8 teaspoon paprika
  • few dashes tabasco, optional
  • 1/8 teaspoon kosher salt
  • black pepper, to taste
  • cooking spray, I use a mister
  • 4 lemon wedges, for serving

Instructions

  • In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika,  tabasco, salt and pepper. Mix well, then fold in crab meat, careful not to over mix.
  • Gently shape into round, flattened patties with your hands, about 1/2 cup each. Makes 4 patties.
  • Heat the waffle iron on high, spray with oil.
  • Place one in the center and close gently, cook until the edges are golden, about 2 1/2 to 3 minutes.
  • Serve with lemon wedges.

Last Step:

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Nutrition

Serving: 1 crab cake, Calories: 133 kcal, Carbohydrates: 9.5 g, Protein: 15.5 g, Fat: 4.5 g, Saturated Fat: 0.5 g, Cholesterol: 111 mg, Sodium: 635 mg, Fiber: 1.5 g, Sugar: 0.5 g

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159 comments on “Waffled Crab Cakes”

  1. This is such a great meal. Healthy and a pleaser. I used my Belgian waffle maker so I was able to cook all four at once! They turned out exactly as the recipe specified. I am also pleased I am able to get more use out of my waffle maker. Thank you!

  2. Avatar photo
    Dolores Othman

    FIRST TIME MAKING THEM AND DEFINITELY MAKING AGAIN. I DIDN’T HAVE LUMP CRAB MEAT I HAD IMITATION. I USED THE MINI WAFFLE IRON WHICH I FELT THEY WEREN’T COOKED ENOUGH SO I BAKED THEM
    MY HUSBAND AND I LOVED IT. SI CREAMY AND FULL. NEXT NEED TO TRY THE CORN CRAB CAKES.

  3. You are amazing! I can’t eat fried foods so I’m heading right out to buy a waffle iron. I love your recipes. They are delicious and easy. Also, I’m diabetic, so appreciate you adding the nutritional information. Happy Holidays!

  4. This sounds delicious to me, but my wife detests the smell of fish or seafood cooking. Perhaps I could use a dedicated waffle cooker and cook it outside. Is fresh
    crab the best or should it be cooked in the shell before removing? And is canned crab acceptable for this recipe? Would you recommend any brand if canned or from a store? I think that this method of cooking could also work for salmon patties. Especially because I like the outer crunchy fried bits the most and the salmon really helps with blood pressure.

  5. Avatar photo
    Suzette Fields

    Should I double batch for 3 adults as main course for dinner? How many cakes does recipe make on small waffle iron? Thanks!

  6. OMG! These crab cakes are absolutely delicious!  I have never been a fan of crab cakes because of the excess ingredients but when I read your recipe I decided to give it a try!  So glad I did!  They will become a regular and so healthy!  They are even better the next day.  Thank you for sharing!
    Carol

  7. I made these on 3/2/2021 with some (darn, I don’t have any of that!) omissions and they still turned out wonderfully! Nice texture, loaded with crab meat and just the right hit of Old Bay. Really tasty! I didn’t have any chives, only had dried parsley and substituted for the paprika with the same amount of chili powder. Yum! I’d serve these to anybody.

  8. Perfect size to start a meal off! I used canned crab meat and an extra large egg. I left the egg white out. I made a low-fat tartar sauce to go on the side. Finished it off in the oven at 425. So good!

  9. Avatar photo
    Stefanie Foote

    Love these! I’m staying away from carbs, so I subbed parm cheese for the panko crumbs and used a light miracle whip instead of mayo. They turned out great and so delicious!

  10. Made a double batch of these tonight for dinner, but cooked them in my convection oven at 375 for 15-20 minutes. I served them with the Lemon-caper sauce from the baked fish sticks recipe as another woman had posted. Delicious and enough for lots of leftovers.

  11. What else could you use instead of old bay seasoning – don’t have this arc hone but have everything else? 

    1. Avatar photo
      Danelle Wiese

      I don’t care for the taste of Old Bay so I used Tony Chachere”s Original Creole Seasoning. You can find it at most stores including Target and Walmart. This crab cake waffle is outstanding – I used Oregon Fresh Dungeness Crab meat.

  12. This is hurting my heart. Ruining a good crabcake. Very little breading, Jumbo limb crabmeat as fresh as you can get it, definitely Old Bay, shaped into a round “patty” (don’t squish it, handle it as little as possible). Then pan fried or broiled (my favorite). Please don’t destroy a good crabcake by squishing it in a waffle iron! From a Maryland girl! ☺

  13. What is the last ingredient added ? Looks like beaten egg, but in counting the ingredients as they were added,, the instructions added 11, but the video added 12..was that last one the yolk of the egg white added earlier ??

  14. Does the waffle iron retain a fish smell? Do you recommend cleaning it in any way if it does? Thanks. And, love your recipes, even tell others about your site and books.

  15. Served this as an appetizer for our monthly dinner party last night and they are a hit! They hold together well with the help of the waffle iron (genius, Gina!) and they are very tasty.

  16. I love this recipe so much! It was the perfect mix of bread crumb and crab, not heavy on either. Even my 18 month old loved it. We are definitely adding this to our family rotation.

  17. These were too yummy! Started Flex points today and these remained 2 Smart Points! Great dinner with a big salad!

  18. Recipe looks delish but I am allergic to shell fish!!  Was wondering if I could make with salmon??  Thoughts please ????

    1. Avatar photo
      Patricia Matthews

      Yes, you can use salmon! Just a crispier version of a salmon cake! Make a dill sauce to go over it!

  19. This was fabulous!  Served it with Ellie Krieger’s smarter tartar sauce on top and roasted asparagus on the side.  Thank you!!!

  20. I’m trying this tonight!!! Looks so good!

    By the way, I recently joined Weight Watchers and I really love that you include the points. It makes my life sooooo much easier!

  21. hi here in australia we do not have old bay seasoning… what are the ingredients for this please??? or what else can be used…

    1. https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321
      recipe for homemade Old Bay Seasoning

  22. Loved these. turned out just like the picture! Can’t wait to make them again and may try with other tuna or salmon and see if it works as well. Makes me want to waffle everything! Thank you

  23. SO excited to try these! Wanted to make them for Father’s Day! Do you think I could make them and then warm them up later? I wouldn’t make them until Sunday but I think it’d be easier to do ahead? Just wondered what your thoughts were? Thanks for all of your great recipes! So many faves in our family.

  24. Awesome idea! Any clue on whether the waffle iron will hang onto a fishy smell/taste for the next time you cook waffles? Thank you for the great recipe!

  25. Made these today with imitation crap. Came out a little bit dry so I put more lemon juice and hot sauce on them. But they were delicious otherwise 

  26. Avatar photo
    Will Covington

    Do you think you can use coarsely ground almonds instead of  Panko? I’m also tying not to eat anything processed. What do you think I can use instead of crabmeat? Thank you for all of your great recipes!

  27. Cannot begin to express how easy and fabulous this recipe turned out. Came together in 2 minutes. Cooking in the waffle maker is a creative way to cook the crab cakes without splatter or them falling apart.

    A serious winner!

  28. We don’t own a waffle iron, so I improvised and baked these in the oven at 350º, for about 20-25 min, until golden. Excellent!

  29. Can’t wait to make them! Any recommendations for side dishes that nicely compliment the crab cakes? Thanks!

  30. You never let me down Gina. These were so delicious and another great use for my waffle iron. Thank you, thank you!! 

  31. First of all – Thank You for this clever idea and a very effective way of reducing the calories without sacrificing taste/flavor.  I made these for dinner and they were great.  The first batch that I cooked were a little dry because I left them on the waffle iron too long – I was afraid they would not cook through so I over did it.  The second batch turned out great – I reduced the cooking time to align more with your recommendation (I cooked them for 5 minutes).  A few minor issues – you omitted adding the chives and the Old Bay seasoning in the directions.  You say to add Tabasco but it is not listed in the ingredients list (I added about 6 to 8 dashes while doubling the recipe).  This is definitely a keeper and is the only way that I will cook them in the future – no greasy oily mess to clean up after and just as tasty with fewer calories.  Thanks again!

    1. So glad you enjoyed them Tracy! The Tabasco is in the ingredients, but as an option. The chives and Old Bay are in step 1 in the directions. 🙂

  32. Oh my gosh… you are brilliant, Gina!! I always hated making crab cakes since frying them wasn’t really healthy and they would always fall apart and baking just didn’t taste the same… these were absolutely delicious and cooked to perfection in my waffle maker.. I did add some raw, chopped shrimp to the crab since crab is so expensive… this is a keeper!

  33. I saw this recipe and could not wait to try them – they were easy and delicious!  We ate them with a salad for dinner.
    Another amazing Skinny Taste recipe – thank you, Gina!

  34. Thanks for another great recipe! Told my husband we were having waffles for dinner. What a surprise when I served him these. He said I could make these again, anytime. I did make one change. We didn’t have crab meat, so I used canned salmon. As good as they were, I can only imagine how good these are with crab!

  35. Hint! Trader Joe’s now sells frozen lump crab meat – in the exact portion this recipe calls for!

  36. Just made these tonight and they were amazing!  I will never cook crab cakes in a pan ever again!  I served them with the lemon caper sauce from the Healthy Baked Fish Sticks Recipe and some roasted asparagus on the side.  There were no leftovers.

  37. I made these tonight and they were so fun and such a hit! Served them with a green salad and sliced avocado. As usual, great recipe:)

  38. Avatar photo
    Dorothea Schueler

    I made this with canned salmon as I did not have crab at home. My husband said this is my new favorite way to eat salmon patties. Loved it!

  39. Love this idea! The waffle iron turns this dish into creative and stunning! Thanks for share, I will try it soon!

  40. They were so good! Waffle texture is interesting… different but tastes so good! Is it 133 calories per cake or all 4?
    Thanks!

      1. Thanks! Now I’m heading to the store for all the ingredients to try tonight!! I’ll let you know how it turns out 🙂

  41. I love this recipe! I think it’s so unique and innovative and the addition of the waffle looks like it would be the perfect fit! I can’t wait to try out this recipe soon.

      1. I am wondering if you could mix these up, freeze them and then take them out to cook .

    1. These are delicious, lite and easy.  I make them with imitation crab.  I serve them with tartar sauce made of lite mayo, sweet relish and a touch of mustard.  Quick, easy and tasty.  Much cheaper using imitation.  

  42. Avatar photo
    Hope Campbell

    This looks amazing, and something I could make before having to go to work. Can’t wait to try it. 

    1. Seafood department… The fresher, the better.. But near tunafish would be logical as a last resort

  43. Gina, how would these hold together without a waffle iron? I don’t have one but would love to try this recipe out!!

  44. Do you think it would work to sub cooked salmon meat for the crab meat? I’m thinking this could be a great way to sneak my toddler into eating fish!

    1. Avatar photo
      Lisa Johnstone

      That is exactly the question I was looking for. My doctor suggests eating more fish like salmon, which I’m not a fan of. Eventually I’ll find a recipe that I like it in. Did you ever try it Kathy? How did it turn out?

  45. Avatar photo
    Jessica The Housewife #skinnytastediehardfan

    If I dont have a waffle iron, what could I use? George foreman grill? 

    1. Awesome! Don’t have a waffle iron but I still have my George Foreman grill! Woo hoo, now I can try this!

    1. I think it’s supposed to be the old bay seasoning. I watched the video and that’s the one thing added that’s not listed in step 1. 🙂