Waffled Crab Cakes
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!
Waffled Crab Cakes
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.
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
Directions:
- In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika, Â 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.
Nutrition Information
Yield: 4 servings, Serving Size: 1 crab cake
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 3
- Calories: 133 calories
- Total Fat: 4.5g
- Saturated Fat: 0.5g
- Cholesterol: 111mg
- Sodium: 635mg
- Carbohydrates: 9.5g
- Fiber: 1.5g
- Sugar: 0.5g
- Protein: 15.5g
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Hi, Â step 1 says to add tobacco but I don’t see it on the ingredients list. Â How much do we add?
tobasco….not tobacco 🙂 thanks autocorrect
It says in the ingredients list “dash of tabasco”
I had the same question about the tabasco!
Its optional!
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. 🙂
What kind of crab meat do you use? I’ve never bought it before.
Lump crab, comes pasturized but they also sell in canned.
If I dont have a waffle iron, what could I use? George foreman grill?Â
Sure!!
Awesome! Â I had the same question – thanks!
Awesome! Don’t have a waffle iron but I still have my George Foreman grill! Woo hoo, now I can try this!
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!
Sure!
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?
Gina, how would these hold together without a waffle iron? I don’t have one but would love to try this recipe out!!
Fine, you can cook them on a skillet on med-low heat.
This is amazing… trying it asap!!
Can’t wait to try these! Where (as in what aisle) do you recommend purchasing lump crab meat?
Seafood department… The fresher, the better.. But near tunafish would be logical as a last resort
This looks amazing, and something I could make before having to go to work. Can’t wait to try it.Â
I do not own a waffle maker, but i might buy a cheap one just to make these!!!
Thanks Gina!!!
I’m buying one because of this recipe too! And now I can make waffles ????
I bought one and just made these this afternoon – they are yummy!
How else could you cook them if you don’t have a waffle iron?
Skillet low heat or bake in the oven.
Thanks. Can’t wait to tryÂ
could you make these on a george foreman?
Sure!
Can you use imitation crab? If so, do you calculate that as the same point value as regular crab?
I think it would be the same.
These are delicious, lite and easy. Â I make them with imitation crab. Â I serve them with tartar sauce made of lite mayo, sweet relish and a touch of mustard. Â Quick, easy and tasty. Â Much cheaper using imitation. Â
Do you serve these hot or cold?
Hot
Do you think you can freeze these?
Not sure how they would reheat?
I am wondering if you could mix these up, freeze them and then take them out to cook .
Would a Foreman grill work too?
Would imitation crab meat work?
I think it would!
Could you replace with canned tuna or salmon?
Sure!
Great idea!
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.
what about the paprika, Old Bay and chopped chives?? Not in the directions.
Sorry! All in #1, I will fix it now!
Thanks! Now I’m heading to the store for all the ingredients to try tonight!! I’ll let you know how it turns out 🙂
Noooooo! This is sacrilege!
Signed, a Maryland native. 😀
I’m with you Jill. Ruining good crabmeat!
They were so good! Waffle texture is interesting… different but tastes so good! Is it 133 calories per cake or all 4?
Thanks!
Per cake
Love this idea! The waffle iron turns this dish into creative and stunning! Thanks for share, I will try it soon!
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!
Awesome, I will have to try that!
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:)
Thanks Holly!
Just made these tonight and they were amazing! Â I will never cook crab cakes in a pan ever again! Â I served them with the lemon caper sauce from the Healthy Baked Fish Sticks Recipe and some roasted asparagus on the side. Â There were no leftovers.
Would sub almond flour for panko work?
Hint! Trader Joe’s now sells frozen lump crab meat – in the exact portion this recipe calls for!
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!
Is there anything substitute for the mayonnaise?
Canvypu use potato flakes, instant in place of bread crumbs as a gluten free alternative?
I saw this recipe and could not wait to try them – they were easy and delicious! Â We ate them with a salad for dinner.
Another amazing Skinny Taste recipe – thank you, Gina!
Thanks Kendra!
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!
First of all – Thank You for this clever idea and a very effective way of reducing the calories without sacrificing taste/flavor. Â I made these for dinner and they were great. Â 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. Â The second batch turned out great – I reduced the cooking time to align more with your recommendation (I cooked them for 5 minutes). Â A few minor issues – you omitted adding the chives and the Old Bay seasoning in the directions. Â 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). Â 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. Â Thanks again!
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. 🙂
Thanks for adding the in.
You never let me down Gina. These were so delicious and another great use for my waffle iron. Thank you, thank you!!Â
🙂
What is everyone serving as a side to these amazing crab-cakes?
Corn on the cob, asparagus, string beans, salad, or slaw all make great sides for crab cakes.
Corn on the cob, asparagus, string beans, salad, or slaw all make great sides for crab cakes.
Can’t wait to make them! Any recommendations for side dishes that nicely compliment the crab cakes? Thanks!
Is there a sub for pankoÂ
Belgian or regular waffle maker?
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!
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!
Awesome!!
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!
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 otherwiseÂ
🙂
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!
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.
I would form them but cook them just before eating.
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
Lol, glad you enjoyed them Frances!
hi here in australia we do not have old bay seasoning… what are the ingredients for this please??? or what else can be used…
I would Google it and see what ingredients are available in your area. 🙂
https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321
recipe for homemade Old Bay Seasoning
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!
This was fabulous! Â Served it with Ellie Krieger’s smarter tartar sauce on top and roasted asparagus on the side. Â Thank you!!!
Glad you enjoyed them Julie!
This looks delicious. Do you think I could use a George Foreman grill?
Yes.
Recipe looks delish but I am allergic to shell fish!! Â Was wondering if I could make with salmon?? Â Thoughts please ????
Do we use fresh chives?
I don’t have a waffle maker can I cook in a pan. W little of oil.
How great would these be for breakfast with an egg on top!!!!!!
What can I use instead of Old Bay Seasoning?
What can I use instead of Old Bay Seasoning?
These were too yummy! Started Flex points today and these remained 2 Smart Points! Great dinner with a big salad!
Any subs for the chives? Mine wilted badly in the fridge. Think I can use them?Â
Is this recipe now three points? I just saw on Facebook it says 3.
2 FS points, 3 points plus
Hi
Will taste similar if i use regular yellow mustard?
no, but I am sure it would still be ok
How many points are these on the new WW freestyle?
The smart points have all been updated to reflect the freestyle program.
Genius! And they taste great too.
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.
Made an awesome protein / carb addition to my salad for dinner! Happy weight watchers girl over here!
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.
Do you need a Belgian waffle iron or will a regular one work.
ragular
They are wonderful, very flavorful. Next time I would cook them in the air fryer to get real crispy.
Delicious! We enjoyed them very much.
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.
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 ??
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! ☺
Could I use almond flour instead on panko?
So good I made them twice this week!