Best 2 Hgs Fit And Crabulous Crab Cakes Ww 5 Pts Recipes

If you're looking for a delicious and healthy seafood dish, then you need to try "HGS Fit and Crabulous Crab Cakes WW 5 Pts". This flavorful recipe is packed with succulent crab meat, and it's Weight Watchers friendly, coming in at just 5 points per serving. Made with fresh, simple ingredients, these crab cakes are sure to become a favorite in your household.

Here are our top 2 tried and tested recipes!

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

Hg's Fit and Crabulous Crab Cakes - Ww 5 Pts image

I absolutely love crab cakes. I'm excited to try this version from Hungry Girl. She notes that even though the list of ingredients is long, most are kitchen staples, and the recipes is SO worth it! Enjoy! Hg's calculations per Crab Cake: Cal: 210, Fat: 12g, Sod: 651mg, Carbs: 14g, Fiber 1g, Sugars: 1.5g, Protein: 11g

Provided by Messie Chef

Categories Crab

Time 25m

Yield 3 serving(s)

Number Of Ingredients 17

Ingredients

2 (6 ounce) cans lump crabmeat, drained
2 1/2 slices Weight Watchers white bread, lightly toasted
1 piece Laughing Cow light swiss cheese, room temperature
3 tablespoons Egg Beaters egg substitute
2 tablespoons onions, finely diced
2 tablespoons celery, finely diced
1 tablespoon fat-free mayonnaise
1/2 tablespoon best food's hellmann's Dijonnaise mustard
1/2 tablespoon parsley, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon lemon juice
1/2 teaspoon whipped light butter, like Brummel & Brown, melted
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 dash salt
1 dash pepper
butter flavored nonstick cooking spray

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!

Nutrition Facts : Calories 138.2, Fat 2, SaturatedFat 0.5, Cholesterol 87.5, Sodium 535.7, Carbohydrate 3, Fiber 0.3, Sugar 0.8, Protein 25.5

CRAB CAKES (WEIGHT WATCHERS)

Crab Cakes (Weight Watchers) image

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

Ingredients

1 lb cooked crabmeat
3/4 cup breadcrumbs
6 green onions, sliced
1/4 cup low-fat milk (1%)
3 tablespoons reduced-calorie mayonnaise
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons all-purpose flour
1 tablespoon reduced-calorie margarine
2 1/2 cups mixed lettuce leaves

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.

Tips:

For a lump crab cake, use only lump crab meat. For a less expensive option, use a combination of lump and backfin crab meat.
Do not overmix the crab cake mixture. Overmixing will make the crab cakes tough.
Gently fold the crab meat into the mixture. Be careful not to break up the crab meat.
Form the crab cakes into 1/2-inch thick patties. Do not press the crab cakes too firmly, or they will be dense and dry.
Pan-fry the crab cakes over medium heat until golden brown on both sides.
Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

These crab cakes are a delicious and easy-to-make seafood dish. They are perfect for a special occasion or a casual meal. With just a few simple ingredients, you can create a restaurant-quality crab cake at home. So next time you are looking for a delicious and satisfying seafood meal, give these crab cakes a try. You won't be disappointed!