Weight Watchers Corn and Crab Cakes

These crab cakes are a healthy dinner ever, If you like a delicious flavour, the crab must be fresh !!!

It can also be used with many types of fresh fish. This recipe is loved by both adults and children.

Serving: 8 | Serving size: 1 crab cake |  4 Smartpoints 

WHAT INGREDIENTS YOU NEED TO MAKE THIS BAKED CORN AND CRAB CAKES:

1 C fresh corn kernels
30 reduced-fat Ritz crackers (crushed)
1 whole large egg plus 2 egg whites
4 scallions (finely chopped)
¼ C yellow bell pepper ( minced)
2 Tbsp mayonnaise (light)
2 Tbsp yogurt (fat-free)
¼ C fresh parsley
1 lemon (juiced)
2 lbs. lump crab meat (shell free)
Salt and pepper (to taste)
Nonstick cooking spray

HOW TO MAKE THIS BAKED CORN AND CRAB CAKES:

Step 1. Beat the egg and egg whites. Set aside.

Step 2. Add corn, crackers, eggs, scallions, bell pepper in a large bowl.

Step 3. Mix together.

Step 4. Add in the mayonnaise, yogurt, parsley, and lemon juice.

Step 5. Mix well.

Step 6. Using a rubber spatula gently fold the crab meat into the bowl.

Step 7. (Crab meat should still be in large chunks.)

Step 8. Using a ½ measuring cup make 8 patties.

Step 9. Put in the refrigerator to chill for 1 hour.

Step 10. Preheat the oven to 425 degrees.

Step 11. Prep baking sheet with nonstick baking spray.

Step 12. Bake at 425 degrees for 24-28 minutes or until they are a golden brown.

ENJOY 

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Weight Watchers Crab Cakes

Yield: 8

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

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Ingredients

• 1 C fresh corn kernels
• 30 reduced-fat Ritz crackers (crushed)
• 1 whole large egg plus 2 egg whites
• 4 scallions (finely chopped)
• ¼ C yellow bell pepper ( minced)
• 2 Tbsp mayonnaise (light)
• 2 Tbsp yogurt (fat-free)
• ¼ C fresh parsley
• 1 lemon (juiced)
• 2 lbs. lump crab meat (shell free)
• Salt and pepper (to taste)
• Nonstick cooking spray

Instructions

1. Beat the egg and egg whites. Set aside.
2. Add corn, crackers, eggs, scallions, bell pepper in a large bowl.
3. Mix together.
4. Add in the mayonnaise, yogurt, parsley, and lemon juice.
5. Mix well.
6. Using a rubber spatula gently fold the crab meat into the bowl.
7. (Crab meat should still be in large chunks.)
8. Using a ½ measuring cup make 8 patties.
9. Put in the refrigerator to chill for 1 hour.
10. Preheat the oven to 425 degrees.
11. Prep baking sheet with nonstick baking spray.
12. Bake at 425 degrees for 24-28 minutes or until they are a golden brown.

Notes

Weight Watchers points: Blue Points: 3; Green Points: 4;  Purple Points: 2

Serving size : 1 crab cake
. 

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 220Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 135mgSodium 644mgCarbohydrates 14gFiber 1gSugar 3gProtein 24g