Best 5 Crab Cakes Weight Watchers Recipes
Crab cakes are a delicious and versatile seafood dish that can be enjoyed as an appetizer, main course, or snack. They are typically made with crab meat, bread crumbs, eggs, and seasonings, and can be cooked in a variety of ways, including baking, frying, or grilling. Crab cakes are a good source of protein, omega-3 fatty acids, and vitamins, and can be a healthy addition to a balanced diet. If you are looking for a lighter version of this classic dish, there are many Weight Watchers-friendly crab cake recipes available that use healthier ingredients and cooking methods. These recipes often use reduced-fat mayonnaise or yogurt instead of butter, and whole-wheat bread crumbs instead of white bread crumbs. They may also be baked or grilled instead of fried, which reduces the amount of fat and calories.
Check out the recipes below so you can choose the best recipe for yourself!
WEIGHT WATCHERS CRAB CAKES
Yield: 6 Crab Cakes (3 crab cakes is 3 points for blue and purple, 5 points for green)Click here to view your WW Personal Points and track it on your app.
Provided by keepingonpoint
Categories Main Course
Time 15m
Number Of Ingredients 9
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.
CRAB CAKES
This tasty, basic recipe works with many kinds of fresh fish. Just grind the fish in a food processor and then mix in the other ingredients.
Categories Lunch,Appetizers,Dinner
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
- Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
- Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
- Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.
- Yields 1 crab cake per serving.
Nutrition Facts : Calories 67 kcal
LOWCOUNTRY CRAB CAKES
Blue crabs are abundant among the Lowcountry's saltwater rivers and marshes. If you can, use fresh sweet crab sold in plastic containers (not canned) for the best flavor. The best crab cakes are made with lots of crab and just enough egg and breadcrumbs to hold it together. These will not disappoint! Serve as an appetizer with a dollop of Yogurt Rémoulade (search for the recipe in the WW app).
Time 35m
Yield 4 servings
Number Of Ingredients 16
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
Nutrition Facts : Calories 78 kcal
CRAB CAKES (WEIGHT WATCHERS)
Make and share this Crab Cakes (Weight Watchers) recipe from Food.com.
Provided by Marsha D.
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
EASY HOMEMADE VEGGIE CRAB CAKES/SLIDERS-WEIGHT WATCHERS 4 POINTS
This is soooo good and easy! It's an adaptation of various veggie burgers I have made. You could put it on a bun and make it a slider. I like thowing these on a salad and they are great for guests. I improvised this so feel free to switch up the veggies! I put this into my WW recipe builder and its 4 points for 3 veggie crab cakes. This recipe makes 9 veggie crab cakes.
Provided by Eatit
Categories Lunch/Snacks
Time 50m
Yield 9 crab cakes, 3 serving(s)
Number Of Ingredients 10
Steps:
- Cook couscous as directed (I cooked it in veggie broth).
- Preheat oven to 350.
- Combine all ingrediants into a bowl and stir, mix until thoroughly combined.
- lightly spray a muffin pan w/ non stick spray.
- spoon in mixture.
- bake about 25 minutes or until brown.
Nutrition Facts : Calories 184.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 4, Sodium 240, Carbohydrate 25.1, Fiber 4.2, Sugar 13.2, Protein 8.8
Tips:
- Opt for lump crab meat: While more expensive, it contains larger pieces of crab and provides a more luxurious texture.
- Use Panko breadcrumbs: Their airy texture helps create a crispy exterior without weighing down the crab cakes.
- Add moisture with mayonnaise: It binds the ingredients together and keeps the crab cakes moist and succulent.
- Season judiciously: A little goes a long way, so taste the mixture before adding more seasonings.
- Form gently: Handle the crab mixture delicately to prevent breaking up the crab meat.
- Chill before cooking: This helps the crab cakes hold their shape better during cooking.
- Cook over medium heat: This allows the crab cakes to cook through without burning the exterior.
- Serve with your favorite dipping sauce: Remoulade, tartar sauce, or a simple lemon wedge are classic options.
Conclusion:
With their crispy exterior, succulent interior, and burst of crab flavor, these Weight Watchers crab cakes are a delightful treat that won't break the calorie bank. So gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving more. Remember, cooking is an art form, and with a little practice, you'll be able to create restaurant-quality crab cakes in the comfort of your own kitchen. So, what are you waiting for? Let's get cooking!
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