Name: Low Sodium Crab Cake Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 1 lb crab meat, no salt added; 1 egg, beaten; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp salt-free seafood seasoning; 1 tbsp lemon juice; 1 tbsp low sodium Dijon mustard; 1 tsp low sodium Worcestershire sauce (or omit); 1/2 cup unsalted panko; 2 tbsp parsley, chopped

These crab cakes offer a delicate, flaky texture with a bright lemony zing and just the right crunch from unsalted panko. Made without mayo or salty seasonings, they’re a sodium-conscious choice that still delivers flavor. This recipe uses easy pantry swaps to create a salt-free seasoning blend, making it a great option for a DASH diet or anyone seeking better blood pressure control.

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Table of Contents

Ingredients Needed

1 pound crab meat: fresh or canned, no salt added, drained.
1 egg: beaten, helps bind the cakes.
½ teaspoon onion powder: salt-free flavor.
½ teaspoon garlic powder: adds depth.
1 teaspoon salt-free seafood seasoning: or homemade mix (paprika, celery seed, mustard powder).
1 tablespoon lemon juice: fresh for brightness.
1 tablespoon low sodium Dijon mustard: or 1 tsp mustard powder + 2 tsp water.
1 teaspoon low sodium Worcestershire sauce: or omit and add more lemon juice.
½ cup unsalted panko: or crushed unsalted rice crackers.
2 tablespoons parsley: chopped fresh or dried.

How To Make Low Sodium Crab Cakes

Preheat and Prepare:
Preheat your oven to broil. Lightly spray a baking sheet with oil spray.

Mix Wet Ingredients:
In a bowl, whisk the egg, lemon juice, mustard, Worcestershire (if using), onion powder, garlic powder, and salt-free seasoning.

Add Dry Ingredients:
Gently stir in the panko and parsley.

Add Crab Meat:
Fold in the crab meat carefully. Don’t overmix to keep chunks intact.

Form Cakes:
Scoop 1/2 cup portions and shape into 6 cakes using your hands. Place them on the prepared baking sheet. Press gently to hold their shape.

Chill Cakes:
Refrigerate the tray for 30 minutes. This helps the cakes stay together during cooking.

Broil:
Broil for 9–11 minutes or until golden. Stay close, as broiler strength varies.

Recipe Tips

Use salt-free seafood blends to keep it low sodium.
Chill before cooking so the crab cakes hold better.
Avoid overmixing to keep the crab texture light and flaky.
Use unsalted panko or rice crackers for crunch.
Adjust lemon for brightness if omitting Worcestershire.

How to Store & Reheat

Room Temperature: Not recommended beyond 1 hour.
Fridge: Store in airtight container for up to 3 days.
Freezer: Freeze on a tray, then bag for up to 2 months. Reheat at 375°F until warm and crisp.

Nutrition Facts (per serving)

Calories: 88
Sodium: ~110 mg
Protein: 11g
Fat: 3g
Carbs: 4g
Fibre: 0.5g
Sugar: 0g

FAQs

Are crab cakes OK for low sodium diets?
Yes, if made with no salt added crab, low sodium mustard, and salt-free seasonings.

What can I use instead of Old Bay to keep it low sodium?
Use a salt-free seafood blend or make your own with paprika, celery seed, and mustard powder.

Is Worcestershire sauce high in sodium?
Regular types are. Choose a low sodium version or omit and use more lemon juice.

What holds crab cakes together without mayo?
Egg and chilling the mix help the cakes bind without added salt or mayo.

Can I pan-fry instead of broil?
Yes. Use a nonstick skillet with a little oil over medium heat for 3–4 minutes per side.

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