Light Louisiana Crab Cakes

These light Louisiana crab cakes are the perfect southern dinner recipe. These are so fluffy and packed with so much of that unique Cajun flavor. Read along to find out how to create this delicious Louisiana classic.

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What you’ll need…

The Ingredients:

Crab Meat: I used one pound of Louisiana blue crab meat. I found it in the frozen section at my local Wal-mart. However, I’m sure you can find some at your local fish market. at.

Red Bell Pepper – I used about a couple of rings of red bell pepper diced. You don’t necessarily have to use red peppers. You could use whatever color you have.

Celery Stick – Is it even a Louisiana dish without the celery? Add so much subtle flavor.

Small Shallot or Onion – I used a small shallot, but you can use really whatever type of onion you have. I would recommend a white or yellow onion.


Eggs Beaten – This is the binder for the cakes. I used two large eggs.

Light Mayonnaise – I use Hellman’s Light Mayo for all of my recipes. It only has 30 calories per tablespoon and adds to much flavor to any recipe.

Horseradish Sauce – This is a typical, Louisiana staple. It adds a kick of flavor.

Stone Ground Mustard – Read above ingredient description. Haha. Yes. Adds so much

Worcestershire Sauce – Adds another unique flavor to the mix. I feel like Worcestershire sauce is kind of smokey? Is that me?

Juice of one Lemon – Adds some acidy to mix

Hot Sauce – #1 Louisiana ingredient. Hands down. I use Louisiana Hot Sauce, but you could always use Crystal, Tabasco, whatever you like…


Low Calorie Italian Breadcrumbs – you can find my recipes in the link! I make these ahead, and they store very well. They are a fraction of regular breadcrumbs you can buy at the store. I use Sara Lee 45 wheat bread, rub both sides with olive oil, and bake on 400 for about 5-8 minutes. Put in a food processor then use for so many different recipes! They are perfect for these cakes!

Almond Flour – I like almond flour better than regular flour anyway. Also, the texture of almond flour works very well for these crab cakes. The recipe calls for one cup, but I just added slowly until I got to the wanted texture for my patties.

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So yes, these are technically “light” crabcakes. Compared to regular Louisiana cooking…these are very light! HA! I substituted regular breadcrumbs for almond flour and my Skinny Breadcrumbs. I also always use the lower calorie mayonnaise in all of my recipes. The crab cakes are a very decent size and less than 300 calories per cake.

How to store crab cake recipes

You can make these ahead and freeze them. Also, these are very good leftover. I somewhat feel like they may even be a little better the next day. I just headed up an individual crab cake for 1 minute and 30 seconds. So good!

These light Louisiana crab cakes are the perfect southern recipe dinner. These are so fluffy and packed with so much of that unique Cajun flavor.

Love Southern Dinner Recipes?

Here are some of my favorite Louisiana and southern cookbooks
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Light Louisiana Crab Cakes

These light Louisiana crab cakes are the perfect southern dinner recipe. These are so fluffy and packed with so much of that unique Cajun flavor. Read along to find out how to create this delicious Louisiana classic.
Prep 10 mins
Cook 30 mins
Total 1 hr
Course Appetizer, Main Course, Side Dish
Cuisine American, Louisiana, Southern
Servings 6
Calories 310 kcal


  • Large Mixing Bowl
  • Baking Pan
  • Tin Foil
  • Cooking Spray


  • 1 lbs Crab Meat I used blue crab meat.
  • 1/4 Red Bell Pepper
  • 1 Celery Stick
  • 1 Small Shallot or Onion
Wet Ingredients
  • 2 Eggs Beaten
  • 2 tbsp Light Mayonnaise
  • 1 tbsp Horseradish Sauce
  • 1 tbsp Stone Ground Mustard
  • 1 tbsp Worcestershire Sauce
  • Juice of one Lemon
  • 1 tbsp Hot Sauce
Dry Ingredients
  • 3/4 cup Low Calorie Italian Breadcrumbs
  • 1 cup Almond Flour
  • 1 tsp salt
  • t tbsp pepper
  • 1 tbsp Cajun Seasoning
  • 1 tbsp Garlic Powder


  • Preheat oven to 400 degrees. If crab is frozen, let fully thaw. Dice onion, celery and pepper.
  • Beat Eggs and mix together all of the wet ingredients. In a separate bowl, thoroughly mix together all dry ingredients other than the almond flour. Mix together wet ingredients, dry ingredients, crab and diced vegetables. Fold together until all is fully mixed. Slowly add your almond flour until a thick batter in which a cake can be formed is reached.
  • Spray a baking dish with cooking spray then place formed cakes on the pan. Bake for 25-30 minutes until the tops of the cakes start to turn golden brown. Serve with a lemon slice. Enjoy!


This recipe makes 6 cakes. Make ahead and store them in the freezer and put in the oven at 400 from frozen the same way you would before. No need to thaw.
A great topping for this recipe is roumalade sauce. It is consisted of ingredients you’ll need for this recipe! Mix it all to taste, and it is the perfect topping or dipping sauce!
  • 3 tbsp Light Mayo
  • 1 tbsp Stone Ground Mustard
  • 1 tbsp Horseradish Sauce
  • Lemon Juice
  • Dash of Hot Sauce
  • Dash of Worcestershire
  • Cajun Seasoning
  • Garlic Powder. 
Keywords crab, crab cake, Crab Cake Recipes, Crab Cakes, Light Louisiana Crab Cakes, seafood recipes, Southern Dinner Recipes
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Happy Louisiana Cooking!
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