A friend of mine makes these delicious 21 Day Fix crab cakes and every time we make them they’re devoured faster than we can crank them out! A healthy crab cake recipe that is also tasty might not seem possible… but give these sweet potato crab cakes a chance before you give up on the idea!
I think making healthier versions of my favorite recipes has become a bit of an addiction. The only other option is blowing my healthy lifestyle plan or giving up on the flavors and foods that I like. The trick is to find a recipe that you really like and pair it with flavors in whole foods.
Using whole foods like sweet potatoes to make this healthy crab cake recipe was a total ‘a-ha’ moment. The textures and consistency of sweet potato crab cakes just makes sense.
I’m always so glad when a healthier recipe turns out to be delicious; now I can serve these for dinner parties, family meals, and no one will realize that they’re eating something lighter!
Healthy Crab Cake Recipe | Sweet Potato Crab Cakes
If you are looking for a healthy crab cake recipe you’ve come to the right spot! These sweet potato crab cakes are so easy and very delicious!
Directions:
You can use the food processor to take care of all your chopping and mixing…
Stir together all ingredients except for the oil and breadcrumbs.
Shape into 3″ patties (1/3C at a time), then coat in breadcrumbs.
Heat half the coconut oil on medium heat. Cook crab cakes 2-3 minutes per side.
When refilling skillet it’s best to wipe with paper towel and then add more oil.
This recipe usually makes two batches to cook.
21 Day Fix container count | Entire Recipe: 3R, 3Y, .5G, 9 tsp
If you make 12 crab cakes, your counts for two cakes will be 1/2 red container, 1/2 yellow container, a negligible amount of green, and 1 1/2 teaspoon.
Weight Watchers | 6 Freestyle Smart Points per Serving
Healthy Crab Cake Recipe | Sweet Potato Crab Cakes | 21 Day Fix Crab Cakes
Ingredients
Ingredients
- 12 oz cooked crab
- 1/2 C cooked and mashed sweet potato
- 1/4 C red bell pepper , chopped
- 1/4 C green onion , thinly sliced
- 1 egg , lightly beaten
- 1 teaspoon garlic , minced or chopped
- 1 tablespoon parsley , chopped
- 1 tablespoon lemon juice
- 1 teaspoon creole seasoning
- 1/8 teaspoon pepper
- 1 C panko bread crumbs
- 3 tablespoons coconut oil
Instructions
Directions
- Stir together all ingredients except for the oil and breadcrumbs.
- Shape into 3" patties (1/3C at a time), then coat in breadcrumbs.
- Heat half the coconut oil on medium heat.
- Cook crab cakes 2-3 minutes per side.
- When refilling skillet it's best to wipe with paper towel and then add more oil.
- This recipe usually makes two batches to cook.
Notes
Nutrition
Looking for a great way to lighten up your pasta recipes? Here’s the best spiralized vegetables recipes! And if you are a sweet potato fan you can’t go wrong with this sweet potato chili made in the Instant Pot.
K says
Could these be baked instead of fried?
Becca says
I’d assume so, though I haven’t done it. I’d bake them at 400 if I tried though!
Lara says
I really love sea foods especially crabs. I would try this recipe out. Thanks for sharing.
Amanda says
I see the container count for entire recipe. Do you happen to have the break down per-serving and what the serving size is?
Becca says
No, because it varies depending on how big you make your cakes :) The recipe makes about 12 for me. The small amount of containers in the entire recipe makes it super hard to calculate the containers for each cake. It would be something like .25R, .25Y, 1/2tsp and whatever 1/12th is .5G is.
I figured it was just easier to give the count for the entire recipe :)
Julie says
anyone know the breakdown per serving??????
Becca says
See the comment above :)