Easy Homemade Veggie Crab Cakessliders Weight Watchers 4 Points 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 CAKE SLIDERS

Steps:

• Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
• Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
• Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
• Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

VEGAN CRAB CAKES RECIPE BY TASTY

Steps:

• Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
• Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
• Form the mixture into 6 1-inch (2 cm) thick patties.
• Dip each patty in remaining bread crumbs.
• Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
• Transfer to paper towel-lined plate to absorb excess oil.
• For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
• Top the patties with tartar sauce, dill, and lemon juice.
• Enjoy!

WW 4 POINTS CRAB QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• Mix all ingredients together, except tortillas.
• Spray one side of tortilla with nonstick cooking spray.
• Spoon 1/4 mixture onto unsprayed side and fold in half.
• Place on baking sheet.
• Bake uncovered 10 minutes, turn and bake additional 5 minutes until cheese melts.

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.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.