Crab Cakes Weight Watchers
Savor the delicate flavors of the sea with this Weight Watchers-inspired Crab Cakes recipe, a healthy twist on a classic favorite. Made with tender lump crab meat, whole wheat panko breadcrumbs, and a touch of zesty Dijon mustard, these crab cakes are light, flavorful, and incredibly satisfying. The addition of fresh parsley, green onion, and a hint of Old Bay seasoning brings a burst of freshness and spice, while fat-free mayonnaise keeps them moist and guilt-free. Perfectly pan-seared until golden brown, these low-calorie crab cakes are easy to prepare in just 30 minutes and come together with minimal fuss, making them an ideal option for busy weeknights or dinner parties. Enjoy them with a squeeze of lemon or a crisp side salad for a wholesome, weight-conscious meal that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 8 oz Lump crab meat
- 0.5 cup Panko breadcrumbs (whole wheat preferred)
- 2 tbsp Fat-free mayonnaise
- 1 large Egg
- 1 tsp Dijon mustard
- 2 tbsp Fresh parsley, chopped
- 2 stalks Green onion, finely sliced
- 1 tsp Old Bay seasoning
- 1 tbsp Lemon juice
- as needed Cooking spray or olive oil spray
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
In a large mixing bowl, combine the crab meat, panko breadcrumbs, fat-free mayonnaise, egg, Dijon mustard, parsley, green onion, Old Bay seasoning, lemon juice, salt, and black pepper.
Gently mix the ingredients together with your hands or a spoon, being careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties and place them on a plate. Refrigerate the patties for at least 15-20 minutes to help them hold their shape during cooking.
Preheat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil spray.
Place the chilled crab cakes in the skillet, ensuring they have enough space to cook evenly. Cook for 4-6 minutes per side, or until golden brown and heated through.
Carefully flip the crab cakes halfway through cooking and avoid pressing down to retain their shape and moisture.
Remove the crab cakes from the skillet and serve immediately with fresh lemon wedges or a side of mixed greens if desired.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
