WEIGHT WATCHERS CORN AND CRAB CAKES

If you are a Weight Watcher and a foodie, you might be looking for a tasteful and wholesome dish without the guilt of eating a lot of calories. If so, then this recipe is what you need! Corn and Crab Cakes is a perfect blend of succulent shell-less crab meat, sweet corn kernels, yellow bell pepper, and scallions, and the mixture, bound by egg and crackers, creates a delightful texture, while a touch of mayonnaise, yogurt, and lemon juice adds a refreshing twist. Baked until golden, these crab cakes offer a tempting aroma that will captivate your senses. Versatile and easy to prepare, they serve as an ideal appetizer for any gathering or in buns for a main course.

INGREDIENTS ; 

15 Ritz crackers, crushed
1 pound shell-less crab meat
2 tbsp yellow bell pepper, finely chopped
½ cup corn kernels, fresh
2 scallions, chopped
1 whole egg
1 egg white
1 tbsp mayonnaise
1 tbsp yogurt
1 tbsp lemon juiced
2 tbsp fresh parsley, chopped
¼ tsp black pepper
Salt, to taste
Cooking spray

HOW TO MAKE THIS BAKED CORN AND CRAB CAKES:

Step 1. Spray a baking sheet with cooking spray.

Step 2. In a medium bowl, add corn, egg, crushed crackers, scallions, egg white, and bell pepper in a bowl, and whisk until everything combines well.

Step 3. Add mayonnaise, yogurt, parsley, and lemon juice. Stir well until the mixture is consistent.

Step 4. Add lump crab meat to the bowl and fold gently using a rubber spatula, ensuring the larger chunks are maintained.

Step 5. Divide the mixture into four equal portions and form four patties using a ½ measuring cup.

Step 6. Place the patties in the refrigerator for at least 1 hour or until chill.

Step 7. Arrange the crab cakes on a prepared baking sheet in a single layer.

Step 8. Transfer the baking sheet to the preheated oven at 425 degrees and bake for 25 to 30 minutes or until the color turns golden brown.

Step 9. Remove from oven, leave to rest for some time, then serve with your favorite dip.

Yield: 4

WEIGHT WATCHERS CORN AND CRAB CAKES

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If you are a Weight Watcher and a foodie, you might be looking for a tasteful and wholesome dish without the guilt of eating a lot of calories.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 15 Ritz crackers, crushed
• 1 pound shell-less crab meat
• 2 tbsp yellow bell pepper, finely chopped
• ½ cup corn kernels, fresh
• 2 scallions, chopped
• 1 whole egg
• 1 egg white
• 1 tbsp mayonnaise
• 1 tbsp yogurt
• 1 tbsp lemon juiced
• 2 tbsp fresh parsley, chopped
• ¼ tsp black pepper
• Salt, to taste
• Cooking spray

Instructions

1. Spray a baking sheet with cooking spray.
2. In a medium bowl, add corn, egg, crushed crackers, scallions, egg white, and bell pepper in a bowl, and whisk until everything combines well.
3. Add mayonnaise, yogurt, parsley, and lemon juice. Stir well until the mixture is consistent.
4. Add lump crab meat to the bowl and fold gently using a rubber spatula, ensuring the larger chunks are maintained.
5. Divide the mixture into four equal portions and form four patties using a ½ measuring cup.
6. Place the patties in the refrigerator for at least 1 hour or until chill.
7. Arrange the crab cakes on a prepared baking sheet in a single layer.
8. Transfer the baking sheet to the preheated oven at 425 degrees and bake for 25 to 30 minutes or until the color turns golden brown.
9. Remove from oven, leave to rest for some time, then serve with your favorite dip.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 10gCarbohydrates: 20gProtein: 25g