Classic Crab Cakes
August 28, 2018
Category
4 Freestyle Points
5 Smart Points
Main Dish
Seafood
Weight Watchers 5 SmartPoints
Weight Watchers 4 Freestyle Points
Persons
4
Serving Size
1 crab cake and 1 lemon wedge
Prep Time
18 minutes
Cook Time
6 minutes
Notes
Taken from Cooking Light
Variation is to substitute salmon for crab. Replace crab with 8 ounces cooked, flaked salmon.
Ingredients
- 2/3 cup panko breadcrumbs, divided
- 1 tablespoon fresh parsley, minced
- 2 tablespoons green onions, finely chopped
- 2 tablespoons fat free mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 large egg, lightly beaten
- 8 ounces lump crabmeat, shell pieces removed
- 1 tablespoon olive oil
- 1 lemon, quartered
Instructions
- Combine 1/3 cup panko and next 10 ingredients (through egg)in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4 inch) patties.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3minutes on each side or until golden. Serve with lemon wedges.