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 !!!

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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.