Crab Cake Light pushes the crab meat front and center. Supporting flavors include just a touch of light sour cream, flat-leaf Italian parsley, minced yellow bell pepper and salt to suit your taste. Remember, salt brings out the flavor of the crab meat. Panko breadcrumbs and an egg keeps the crab meat together. Patties are formed and then chilled in the refrigerator. Finally a pat of butter sits on each pattie and baked in the oven.