Celebrate crab season and wow your guests with a crowd-pleasing appetizer that is quick to make and enjoy! Find more great recipe ideas and healthy lifestyle tips at www.stjhs.org/health-library.  Serves 4.


Crab Cakes 

  • 1 pound crabmeat
  • 2 egg whites
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green onions (scallions)
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons bread crumbs

Avocado Sauce

  • 1/2 cup avocado, mashed
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon fresh lemon juice




  1. Shred crabmeat.
  2. Mix with all other ingredients.
  3. Form into 8 patties.
  4. Refrigerate for an hour.
  5. Spray a nonstick pan with cooking spray or an olive oil mister. Heat to medium high and carefully place crab cakes in pan.
  6. Let cook for 5 minutes undisturbed so crust forms. Turn carefully and cook for another 5 minutes.
  7. To make the avocado sauce, mix all ingredients together. Refrigerate until ready to serve.
  8. Serve with a swirl of avocado sauce.

Each serving of 2 crab cakes contains about 148 calories, 26 g protein, 2 g fat, 102 mg cholesterol, 6 g carbohydrates, 1 g fiber, and 446 mg sodium.

Each serving of avocado sauce contains about 88 calories, 1 g protein, 8 g fat, 12 mg cholesterol, 4 g carbohydrates, 2 g fiber, and 15 mg sodium.