Waffled Crab Cakes

  • Dairy Free
  • Gluten Free
  • Low Carb
  • Under 30 Minutes
4.76 from 25 votes
 154 Comments on Waffled Crab Cakes
2 Cals: 133 Protein: 15.5 Carbs: 9.5 Fats: 4.5
30 mins
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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

4.76 from 25 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 mins
Print Rate Pin WW Points
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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154 comments on “Waffled Crab Cakes”

  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.

    Reply
  4. Avatar photo
    Sherry Snead

    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!

    Reply
  5. Avatar photo
    Mark

    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.

    Reply
  6. 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!

    Reply
  10. Avatar photo
    Carol Clark

    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

    Reply
  11. Avatar photo
    Dan Hurd

    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.

    Reply
  12. Avatar photo
    Suzanne

    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!

    Reply