Crab Cakes for breakfast? Absolutely!

There are few comforting foods, having grown up in the Pacific Northwest, that I enjoy more than crab cakes. A staple appetizer in most seafood restaurants, I love crabcakes any time of the day. Today I made them for breakfast paired with fluffy scrambled eggs, my easy fresh citrus salsa and sourdough toast.

My recipe keeps things healthy by only using enough mayonnaise to flavor and also using some intense herbs and spices. I also bake my crab cakes vs. frying them. They come out of the oven sizzling and you save on a lot of extra fat and calories that deep frying or even pan frying can produce. Each of these crab cakes is only 100 calories (an amazingly low 4 Weight Watchers points), which makes it a guilt-free way of enjoying a decadent season treat.



  • Canola oil cooking spray
  • 2 teaspoons canola oil
  • 2 scallions, thinly sliced, green and white parts
  • 1 medium green bell pepper, finely diced
  • 1/2 jalapeno pepper, finely diced
  • 1 tablespoon finely grated fresh ginger root
  • 2 cloves of garlic
  • 1 pound of crab claw meat, picked over
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
  • 1 large egg, beaten to mix
  • 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon salt


Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.

Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side.

Serve with Citrus Salsa (see recipe below). ENJOY!




  • 1/2 cup diced bell peppers (all colours are delicious!)
  • 1/3 cup diced mango
  • 1/3 cup diced pineapple
  • 1/2 of a diced jalapeno pepper
  • splash of orange juice
  • juice of 1/2 a lime
  • 2 tablespoons diced red onion
  • a sprinkle around the pan of fresh diced cilantro
  • salt and pepper to taste


Fine dice all the vegetables and fruit…

In a sautee pan warm 1 tablespoon of olive oil till shimmering and add the fruit and peppers, and cook 5-10 minutes or until the bell peppers begin to soften. add juice to pan and increase heat to high and cook, stirring constantly, until juice is almost entirely evaporated. Take off the heat and stir in red onion and cilantro. Use fresh and hot or refridgerate for use later.