About This Recipe
This recipe for Weight Watchers Corn and Crab Cakes is designed to be a flavorful and satisfying dish that aligns with a health-conscious lifestyle. It focuses on combining simple, fresh ingredients to create a lighter version of a classic seafood cake without compromising on taste.
Why You’ll Love This Recipe
These corn and crab cakes are a practical choice for anyone following the Weight Watchers program or looking for a healthier meal option. They are typically lower in fat and calories compared to traditional recipes, utilizing preparation methods like baking or pan-searing with minimal oil. The combination of sweet corn and savory crab provides a balanced and enjoyable flavor profile.
Ingredients
- 8 ounces lump crabmeat, picked over for shells
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons finely chopped green onions
- 1/4 cup plain, non-fat Greek yogurt
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 cup whole-wheat panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil or cooking spray
- Salt and black pepper to taste
- Lemon wedges, for serving
Step by Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray or a small amount of olive oil.
- In a large mixing bowl, combine the crabmeat, corn, red bell pepper, and green onions. Gently stir to mix without breaking up the crab lumps too much.
- In a separate small bowl, whisk together the Greek yogurt, beaten egg, Dijon mustard, and Old Bay seasoning until smooth.
- Pour the yogurt mixture over the crab and corn mixture. Add the whole-wheat panko breadcrumbs and fresh parsley. Gently fold all ingredients together until just combined. Season with salt and black pepper to taste.
- Form the mixture into equal-sized patties, about 1/2-inch thick. You should get approximately 6 to 8 cakes.
- Place the formed cakes onto the prepared baking sheet. Lightly spray the tops of the cakes with cooking spray or brush with a thin layer of olive oil.
- Bake for 15-20 minutes, or until the cakes are golden brown and firm to the touch. For a crispier exterior, you can carefully flip them halfway through the baking time.
- Alternatively, you can pan-sear the cakes. Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the cakes for 3-4 minutes per side, until golden brown and heated through.
- Serve immediately with lemon wedges.
FAQ
Can I use canned crabmeat?
Yes, canned lump crabmeat is a suitable and convenient option. Be sure to drain it well before use.
Can I make these crab cakes ahead of time?
Yes, you can prepare the mixture and form the patties up to a day in advance. Keep them covered in the refrigerator until you are ready to cook.
Can I freeze these corn and crab cakes?
Yes, these crab cakes freeze well after they have been cooked and cooled. Reheat them in the oven for best results.
You Must Know
For the best texture, handle the crab mixture gently to avoid overmixing, which can make the cakes dense. The specific Points value for this recipe will depend on your individual Weight Watchers plan and any ingredient substitutions. Always refer to the official Weight Watchers resources or calculator for the most accurate Points information.
Storage Tips
Leftover cooked crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven to maintain texture. For longer storage, freeze the cooked and cooled cakes on a baking sheet before transferring them to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until hot.