Mini Savannah Crab Cakes by Bobby Deen

See how to make these light, lemony and delicious.
From Mamas Table To Mine An expert at slimming down Southern comfort food, author, restaurant veteran and television cooking-show host Bobby Deen invites us to watch and learn as he prepares four fantastic recipes from his book From Mama's Table to Mine.

Delicious ingredients come together in a diminutive package. These crab cakes make great hors d’oeuvres or a fantastic first course. With just enough binding ingredients to hold together, and not a bit more, this foolproof, healthy recipe is a keeper. If fresh crab isn’t an option, canned will work just fine.

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Mini Savannah Crab Cakes

Adapted from From Mama’s Table to Mine

In Savannah, I reckon there are about as many opinions on crab cakes as there are people. A few things we all agree on, though, are that they should be loaded with crabmeat, light on the bread crumbs, and spiced with Old Bay. In short, they should taste like they just jumped out of the sea. Hit them with a squeeze of lemon just before serving and you’ve got yourself a surefire winner.

Makes 4 servings (makes 8 to 10)
PointsPlus® value: 3


  • 8 oz fresh or canned lump crabmeat, drained if canned
  • 6 Tbsp dried bread crumbs**
  • 2 Tbsp finely chopped scallions (white and light-green parts only)
  • 2 Tbsp light mayonnaise
  • 1 jalapeño, seeded and finely chopped
  • 1 large egg white, lightly beaten
  • 1 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 lemon, cut into wedges, for serving


  1. In a large bowl, stir together crabmeat, 3 tablespoons of bread crumbs, scallions, mayonnaise, jalapeño, egg white, Old Bay and mustard.
  2. Form mixture into 1 1/2-inch patties. Place remaining 3 tablespoons bread crumbs in a bowl. Dip each crab cake in bread crumbs to lightly coat. Spray a skillet generously with cooking spray and place over medium-high heat. Cook crab cakes in batches, until golden, 2 to 3 minutes per side. To prevent sticking, spray skillet with more cooking spray between batches.
  • Serving size: 1/4 recipe

Notes from the author

  • If you’d like to serve these crab cakes with a dipping sauce, you can whip up a quick, lighter-style tartar sauce. Just substitute the mayonnaise with lowfat yogurt. You can mix in a tablespoon or two of lowfat mayonnaise to give it some body. To skip the extra sugar, use chopped-up pickles instead of pickle relish. Then mix in some fresh herbs like parsley or tarragon to give it a fresh flavor.

**Notes from

  • When calculating the PointsPlus values for this recipe:
    1. We used panko bread crumbs.

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