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I’m a seafood lover, so healthy crab cake sliders make so much sense, right? If you peruse the rest of my recipes that should be fairly obvious. These crab cakes are everything! They have a nice crunch and are packed with so much flavor. I drizzled my sliders with my Chipotle Mayo. Love at first bite! I purchased my jumbo lump crab meat at Costco. I purchased a couple of pounds for about $15. I only used one container for this recipe.
For meal prep, I stored the patties and Chipotle Mayo in separate Tupperware I placed the slider buns and cabbage slaw in a Ziploc bag.
Calories: 355 Fat: 12G Net Carbs: 43G Protein: 17G
Macros (without the bun):
Calories: 155 Fat: 5G Net Carbs: 5G Protein: 9G
Items to help assist with this recipe:
Pepperidge Farm Bakery Classics Sweet & Soft Sliders 15 oz (Pack of 2)
Lump Blue Crab Meat (2 Pounds)
Goya Chipotle Peppers in Adobo Sauce – 7 oz.
Rubbermaid Easy Find Lids Food Storage Container, 42-Piece Set, Red (1880801)
Skinny Crab Cake Sliders Crab Cake Sliders with Chipotle Mayo
- 8 slider buns
- 8 ounces of jumbo lump crab meat
- 1/3 cup whole wheat bread crumbs
- ¼ cup red peppers diced
- ¼ cup green peppers diced
- 1 medium egg
- ¼ cup reduced fat mayo
- ½ lemon juice of
- 1 tablespoon olive oil
- Dash of flour
- 1 teaspoon dry mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon red pepper flakes
- McCormick’s Grill Mates Montreal Chicken Seasoning salt and pepper to taste
Mix all of the ingredients together, with the exception of the olive oil and flour.
Form the mixture into patties. Apply a dash of flour to each of the patties.
Heat the olive oil in a skillet over medium heat. When the pan is hot, place the crab cakes into the pan. Cook until brown for about 3-5 minutes each per side.
Remove from pan and serve.
One serving = 2 crab cakes