Yield: 4 servings
4.5 from 2 votes

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

Course: Appetizer
Cuisine: American


For the Crab Cakes:

  • 9 ounces lump crab meat (picked free of shells)
  • 1/2 cup about 13 reduced fat Ritz crackers, crushed
  • 1 whole egg plus 1 egg white (beaten)
  • 2 finely chopped scallions
  • 2 tbsp finely chopped red bell pepper
  • 1 tbsp low fat mayonnaise
  • 2 tbsp fresh cilantro (or parsley)
  • 1/2 lime (juiced)
  • salt and pepper to taste
  • cooking spray

For the Zesty Chipotle Lime Sauce:


Red Pepper Chipotle Lime Sauce:

  • In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.

Crab Cakes:

  • In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
  • Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
  • Gently shape into patties using a 1/2 cup measuring cup.
  • Chill in the refrigerator at least 1/2 hour before baking.
  • Preheat oven to 400°.
  • Grease a baking sheet with cooking spray.
  • Bake about 8-10 minutes on each side, until nicely browned.
  • Drizzle red pepper chipotle lime sauce over crab cakes and serve.


Serving: 1cake, Calories: 173.6kcal, Carbohydrates: 11.7g, Protein: 13.1g, Fat: 8.8g, Fiber: 1.3g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5