Crab Cakes (Weight Watchers)

by Cate on January 2, 2004

¼ cup reduced fat mayo
Large egg
1/3 cup finely chopped shallots
1/3 cup finely chopped red bell pepper
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme
½ teaspoon salt
6 slices white bread made into fine crumb (I used Weight Watchers wheat bread)
1 lb cooked lump crab meat
1¼ teaspoons olive oil

Combine mayo, egg, shallots, pepper, lemon juice, thyme, & salt. Add 1 1/3 cup bread crumbs and crab meat. Cover and refrigerate about 2 hrs. Form crab mixture into 24 mini crab cakes. Coat with remaining bread crumbs. Place on wax paper. Preheat oven to 350. Spray non-stick baking sheet with fat free spray. Over medium high heat, heat oil. Add 8 of the crab cakes and cook until golden, 1½ to 2 min on each side. Transfer to baking sheet. Repeat until all crab cakes are made. Bake until cooked through 8-10 minutes.

Sweetnicks’ Notes: Excellent.

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{ 4 comments… read them below or add one }

Patty August 31, 2012 at 3:34 pm

1/3 what? 1/3 of vegetable or 1/3 cup?


Cate September 2, 2012 at 9:40 pm

1/3 cup – thanks for catching that, updated.


jan February 24, 2013 at 7:49 pm


How many cakes does this make–approx, of course




Claudette June 26, 2014 at 11:37 pm

How many per serving and how many points per serving


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