We love Sponge Bob in my house so I thought lets make a fun “Krabby Patty”. These are great for a light lunch over greens or in a whole wheat bun with some crunchy lettuce.


1 lb lump crabmeat, I used two cans
1 Tbsp. olive oil
1/3 chopped celery, red onion and bell peppers, each. I used all colors of the peppers.
1 Tbs. capers
1 teaspoon kosher salt
2 large egg whites
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco
1/4 cup chopped fresh Italian parsley
1/2 Panko bread crumbs
1/4 light mayonaise
1 tsp. Dijon mustard
1 Tbsp. olive oil


1. Heat 1 Tbsp. of olive oil in a medium skillet over medium high heat. Add the onion, celery and peppers and salt. Cook until tender. Do not brown. Cook for about 8-10 minutes. Turn down to a low heat and add Worcestershire sauce, Tabasco, Old Bay, parsley, capers and black pepper. Stir together and cook a few more minutes.

2. Flake crab meat into a large bowl. Add bread crumbs, mayo, mustard and egg whites. Toss gently. Add the veggies and blend together. Cover and chill for about ten minutes.

3.Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you’ve made about 6-8 large patties or 10 small ones.

4. Heat the remaining 1 Tbsp. olive oil in the skillet on medium high heat. (wipe it out with paper towel before using) Place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.