Crab Cakes Weight Watchers Food

WEIGHT WATCHERS CRAB CAKES

Steps:

• In a medium bowl add the egg and yogurt. Whisk it together. Then add the Worcestershire sauce, Dijon mustard, Old Bay seasoning and chopped chives. Whisk it all together.
• Add the crab meat and gently stir. Then stir in the Panko breadcrumbs.
• Form the mixture into 6 cakes.
• Pre-heat a frying pan over medium heat. Spray pan with no-stick cooking spray and add the crab cakes. Cook 3-4 minutes on each side, or until slightly golden.

CRAB CAKES

Steps:

• Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
• Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
• Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
• Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.
• Yields 1 crab cake per serving.

CRAB CAKES (WEIGHT WATCHERS)

Steps:

• In a large bowl combine crab meat, bread crumbs,onions,milk, mayonnaise, parsley,salt and pepper. Moisten hands and form mixture into 8 small round cakes.
• Cover with plasic wrap and refrigerate 1 hour.
• Place flour on wax paper and lightly coat each cake on both sides.
• Heat a large skillet, add margarine.
• Place crab cakes in skillet and cook until crispy 4-5 minutes on each side.
• Place lettuce leaves on platter and add crab cakes and serve.

ZUCCHINI MOCK CRAB CAKES

Steps:

• In large bowl combine zucchini, egg and butter.
• Stir in bread crumbs, onion, celery and seasonings.
• Mix well.
• Add tuna and fold in Can add another egg if needed.
• Shape into patties and dredge with flour mixture.
• In med. skillet, heated, add oil to it.
• brown patties until golden brown on both sides.
• Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).

WEIGHT WATCHERS FIERY CRAB FETTUCCINE

Steps:

• Cook and drain pasta according to package directions.
• In large skillet saute green onions. Add 1 cup of broth. Combine 1/2 cup broth with cornstarch and set aside.
• Add crab meat and red peepers and creole seasoning. Bring to a boil. Add cornstarch stock and simmer until thickened. Add half and half and simmer 3 minutes.
• Serve sauce over fettucine.