Weight Watchers Crab Cakes Recipes

CRAB CAKES (WEIGHT WATCHERS)

Steps:

• In a large bowl combine crab meat, bread crumbs,onions,milk, mayonnaise, parsley,salt and pepper. Moisten hands and form mixture into 8 small round cakes.
• Cover with plasic wrap and refrigerate 1 hour.
• Place flour on wax paper and lightly coat each cake on both sides.
• Heat a large skillet, add margarine.
• Place crab cakes in skillet and cook until crispy 4-5 minutes on each side.
• Place lettuce leaves on platter and add crab cakes and serve.

LOWCOUNTRY CRAB CAKES

Steps:

• In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
• Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
• Serving size: 1 patty

WEIGHT WATCHERS CRAB CAKES

Steps:

• In a medium bowl add the egg and yogurt. Whisk it together. Then add the Worcestershire sauce, Dijon mustard, Old Bay seasoning and chopped chives. Whisk it all together.
• Add the crab meat and gently stir. Then stir in the Panko breadcrumbs.
• Form the mixture into 6 cakes.
• Pre-heat a frying pan over medium heat. Spray pan with no-stick cooking spray and add the crab cakes. Cook 3-4 minutes on each side, or until slightly golden.

HG'S FIT AND CRABULOUS CRAB CAKES - WW 5 PTS

Steps:

• Preheat oven to 450°F.
• Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, transfer to medium bowl.
• Add crabmeat, parsley, garlic, salt, and pepper to the bowl, gently mix until combined.
• Add onion and celery, lightly mix again, and set aside.
• Break cheese wedge into pieces and place into small bowl. Add egg beaters, mayo, dijonnaise, lemon juice, melted butter, worcestershire suace, and hot pepper sauce. Wisk until smooth and pour over crab mixture.
• Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. Add more salt and pepper to taste.
• Prepare a medium-large baking dish by spraying with butter flavored non-stick spray.
• Gently form 1/3 of the crab cake mixture into a ball, and place in baking dish. Flatten it into a cake about 1 inch thick.
• Repeat step twice to have 3 cakes in baking dish.
• Bake for 14 - 15 minutes, until the cakes are slightly firm and cooked through.
• Remove carefully and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!