Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. For sandwiches made from the leftover crab cakes, use gluten-free bread or hamburger buns.


"Confidence is going after Moby Dick in a rowboat and taking the tartar sauce with you."
-Zig Zigler, Author

The refrigerator light goes on...

It's funny how some recipes happen. I was having tapas at a local Spanish restaurant and thought about the flavors that work well with seafood. The crab and cumin go fantastic together. Combine that with the corn flavor from the tacos and you have these crab cakes.


Southwest Crab Cakes

Servings: 4 | Serving size: 2 crab cakes

Cooking Time: 30 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Romano Grits or Roasted Potatoes or Roasted Garlic Mashed Potatoes


Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad or Roasted Beet and Fennel Salad

1 lb lump crabmeat
1/2 plain brown rice cake (crumbled)
1 tsp Tabasco sauce
1 Tbsp shallot (minced)
1 Tbsp salsa
2 large egg whites (divided)
1 rib celery (diced)
2 tsp fresh lime juice
2 Tbsp reduced-fat mayonnaise
1/2 tsp ground cumin
1/2 tsp chili powder
1/8 tsp salt
fresh ground black pepper (to taste)
4 corn taco shells
2 tsp extra virgin olive oil

Pick over crabmeat, removing any shell.

Break the rice cakes into small pieces about the size of grains of rice.

Gently fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, shallot, salsa, one of the egg whites, celery, lime juice, mayonnaise, cumin, chili powder, salt and pepper.

Fold together gently until well blended. Be careful to not break up the crabmeat too much.

Form into 8 cakes and chill. This can be made up to 12 hours in advance.

Process the taco shells in a mini chopper or blender until about the texture of coarse cornmeal.

Preheat the oven to 325° F.

Whisk the second egg white until frothy. Dip each side of the crab cakes in the egg white and then the taco shell crumbs.

Place the oil in a large non stick skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 - 10 minutes, then serve.

Nutrition Facts

Serving size: 2 crab cakes

Servings: 4

Amount Per Serving

Calories 233 Calories from Fat 80
% Daily Value
Total Fat 8g 13%
    Saturated Fat 1g 4%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 93mg 29%
Sodium 488mg 18%
Total Carbohydrates 13g 4%
    Dietary Fiber 1g 5%
    Sugars 1g
Protein 23g
Vitamin A 8% Vitamin C 8%
Calcium 16% Iron 8%
Vitamin K 6 mcg Potassium 516 mg
Magnesium 62 mg