Best 4 Crab Cakes Weight Watchers Recipes

Seafood lovers, get ready to tantalize your taste buds with our delectable Crab Cakes, a delightful culinary creation that offers a perfect balance of flavors and textures. These crab cakes are not just any ordinary dish; they are specially crafted to cater to the health-conscious, featuring a Weight Watchers-friendly recipe that allows you to indulge without guilt.

Within this comprehensive guide, you'll find a collection of crab cake recipes tailored to suit various dietary preferences and cooking styles. From classic crab cakes made with fresh crab meat, to innovative variations that incorporate unique ingredients like avocado or corn, there's a recipe here to satisfy every palate. Whether you prefer pan-frying, baking, or air-frying, we've got you covered.

Our recipes are meticulously designed to deliver maximum flavor while keeping calories and fat in check. You'll discover tips and tricks for selecting the best crab meat, ensuring a tender and succulent texture in every bite. We'll also guide you through the process of creating a flavorful yet light sauce to complement your crab cakes, elevating the overall dining experience.

So, prepare to embark on a culinary journey that celebrates the beauty of seafood. With our Weight Watchers-friendly Crab Cakes, you can enjoy a satisfying and delicious meal without compromising your health goals. Let's dive into these delectable recipes and create a seafood masterpiece that will leave you craving for more.

Here are our top 4 tried and tested recipes!

WEIGHT WATCHERS CRAB CAKES

Weight Watchers Crab Cakes image

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

Ingredients

8 oz. crab meat
1 egg
2 tablespoons fat-free plain Greek yogurt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon Old Bay seasoning
2 tablespoons chopped chives
1/8 teaspoon salt
1/2 cup Panko breadcrumbs

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

Crab Cakes image

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

Ingredients

3 spray(s) Cooking spray
4 tsp Salted butter divided
1 medium Uncooked onion(s) minced
0.667 cup(s) Dried plain breadcrumbs panko-variety
1 pound(s) Lump crabmeat
2 large egg(s) Egg(s) beaten
1 Tbsp Sherry (dry or sweet)
1 tsp Table salt
1 tsp Dijon Mustard
1.5 Tbsp Reduced calorie mayonnaise
0.25 cup(s) Fresh parsley fresh, minced (or a mix of parsley and dill)

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

Lowcountry crab cakes image

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

Ingredients

2 spray(s) Cooking spray
1 large egg(s) Egg(s)
1 large Uncooked egg yolk(s)
1 Tbsp Fresh lemon juice
1 clove(s) Garlic clove grated
2 tsp Dry mustard
0.5 tsp Paprika
0.5 tsp Kosher salt
0.25 tsp Black pepper coarsely ground
0.125 tsp Cayenne pepper
0.25 cup(s) Uncooked bell pepper(s) red, finely chopped
0.25 cup(s) Uncooked scallion(s) finely chopped
2 Tbsp Fresh parsley chopped
1 Tbsp Chives chopped
1 pound(s) Lump crabmeat picked over for shells and cartilage
3 Tbsp Fresh breadcrumbs

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)

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:

Choose fresh crab meat: Fresh crab meat has a sweeter, more delicate flavor than frozen crab meat. If you're using frozen crab meat, be sure to thaw it completely before using.
Use a light hand with the breadcrumbs: Too many breadcrumbs will make the crab cakes dry and crumbly. Use just enough breadcrumbs to hold the crab cakes together.
Don't overmix the crab cakes: Overmixing will make the crab cakes tough. Mix the ingredients together just until they are combined.
Cook the crab cakes over medium heat: Cooking the crab cakes over medium heat will help to prevent them from burning. Be sure to flip the crab cakes halfway through cooking.
Serve the crab cakes with your favorite dipping sauce: Crab cakes are delicious served with tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They're also a great way to use up leftover crab meat. With a few simple ingredients and a little bit of time, you can make delicious crab cakes at home. So next time you're looking for a quick and easy meal, give these Weight Watchers crab cakes a try. You won't be disappointed!