Evelyn Reed Low Sodium Crab Cakes — buttery, crispy outside, soft inside, actually taste like crab (not breadcrumbs pretending). No salt bombs. No weird fillers. Just chill, flaky seafood goodness that’s gentle on your heart. Easy win for dinner, brunch, whatever.
Jump to RecipeIngredients Needed
- 1 large egg: keeps it all stuck together.
- 3 tbsp mayonnaise: use low-sodium if you’ve got it.
- 1 tbsp minced green onions: skip if you’re super salt-sensitive, or sub chives.
- 4 tsp lemon juice: zing. brightness. trust it.
- 1 tsp dried tarragon: herbal, not overpowering.
- ⅛ tsp red pepper flakes: just enough for a whisper of heat.
- 8 oz crabmeat: lump if you can splurge. double check for sodium content.
- ½ cup crushed low-sodium buttery crackers: yeah, they exist — read those labels.
- 1 tbsp unsalted butter: for the crispy skillet moment.
How To Make Low Sodium Crab Cakes
Mix the Base:
Grab a bowl. Whisk egg, mayo, lemon juice, herbs, red pepper flakes. Looks gloopy? That’s perfect.
Add the Crab:
Fold it in like you care. Don’t mash it. You want chunks, not cat food texture.
Add the Crackers:
Little by little — you want a mix that holds its shape but still feels soft. It’s a vibe.
Form Patties:
Scoop out four even-ish balls, flatten gently. Don’t overthink the shape.
Pan Fry:
Heat butter in a skillet. Not high heat — medium. Place patties in and let them sizzle, about 5–6 min per side. Golden brown = done. Too hot? They’ll burn. Too low? They’ll mush.
Done. Eat.
Serve with lemon wedges, side salad, whatever feels right.
Recipe Tips
- Double-check your crab — some canned or frozen kinds have sneaky sodium.
- Use unsalted crackers or low-sodium rice cakes crushed up if needed.
- Don’t overload on green onions if they’re a reflux or sodium issue.
- You can bake instead of fry if watching fats — but they won’t get as crispy.
How to Store & Reheat
- Room Temp: Eat within 2 hours. Seafood rules.
- Fridge: Store up to 2 days, tightly sealed.
- Freezer: Freeze uncooked or cooked — up to 1 month. Reheat in skillet for crispness.
Nutrition Facts (Approx. per crab cake)
- Calories: 216
- Sodium: ~90–120 mg (depends on your ingredients)
- Protein: 14 g
- Fat: 15 g
- Carbs: 6 g
- Fibre: 0 g
- Sugar: 0 g
FAQs
Are crab cakes usually high in sodium?
Yes — restaurant ones are salty. This version skips all that.
Can I use canned crab?
Sure — just rinse it well and read the label for sodium.
Can I bake these instead of frying?
Yep. 375°F for 15–20 min, flip halfway. Less crispy but still tasty.
What can I use instead of crackers?
Low-sodium breadcrumbs or crushed rice cakes. Just keep it mild.
Can I freeze them?
Yes. Freeze before cooking or after — both work. Just don’t microwave to reheat.
Low Sodium Crab Cake Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes12
minutes216
kcalCrispy-on-the-outside, soft-in-the-middle low sodium crab cakes — packed with flavor, not salt. Perfectly pan-fried for a fast, light dinner.
Ingredients
1 large egg
3 tbsp mayonnaise
1 tbsp minced green onion
4 tsp lemon juice
1 tsp dried tarragon
⅛ tsp red pepper flakes
8 oz crabmeat
½ cup crushed low-sodium buttery crackers
1 tbsp unsalted butter
Directions
- Mix egg, mayo, lemon, herbs, and pepper in a bowl.
- Fold in crabmeat gently.
- Add crackers gradually until mixture holds.
- Form into 4 patties.
- Pan-fry in butter, 5–6 min per side till golden.
Notes
- Use lump crab if you can.
- Sub crackers for sodium-free bread if needed.
- Don’t overcook — they’ll dry out.
- Freeze raw or cooked for meal prep.
