Weight Watchers Crab Cakes Recipe
Enjoy a healthier twist on classic crab cakes that fits right into your Weight Watchers plan. These golden patties are packed with fresh crab, flavor-packed spices, and just 3 SmartPoints each.
Ingredients
- 1 lb lump crab meat, shells removed
- ¼ cup plain panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Cooking spray or 1 teaspoon olive oil for pan
Instructions
- In a large bowl, combine egg, mayonnaise, Dijon mustard, Old Bay, lemon juice, parsley, green onions, salt, and pepper.
- Gently fold in crab meat and panko until just combined—do not overmix.
- Form mixture into eight 3-inch patties. Place on a parchment-lined tray and chill for 15 minutes.
- Heat a nonstick skillet over medium heat. Spray with cooking spray or add oil.
- Cook crab cakes 3–4 minutes per side, until golden brown and heated through.
- Serve warm with lemon wedges or a light dipping sauce of your choice.
Nutrition
| Nutrient | Per Serving (1 cake) |
|---|---|
| Calories | 150 kcal |
| SmartPoints | 3 |
| Fat | 5 g |
| Carbohydrates | 10 g |
| Protein | 15 g |
Frequently Asked Questions
Can I bake these crab cakes instead of frying?
Yes! Preheat oven to 400°F, place cakes on a greased pan, and bake 12–15 minutes until golden, flipping halfway.
Is canned crab meat okay to use?
Absolutely. Drain thoroughly and pat dry for best texture and flavor.
How can I prevent crab cakes from falling apart?
Chill formed patties before cooking and handle gently when flipping. The egg and breadcrumbs help bind them.
Can I freeze leftover crab cakes?
Yes. Freeze uncooked patties in a single layer on a tray, then transfer to a sealed bag. Cook from frozen, adding an extra couple minutes per side.
