Ingredients for Hg's Fit And Crabulous Crab Cakes Ww 5 Pts
- Lump Crabmeat
- Weight Watchers White Bread
- Laughing Cow Light Swiss Cheese
- Egg Beaters Egg Substitute
- Onions
- 1/2 cup finely chopped celery
- Fat Free Mayonnaise
- Dijonnaise Mustard
- 1/4 cup chopped fresh parsley
- 2 cloves minced garlic
- 1 tablespoon lemon juice
- Light Butter
- Worcestershire Sauce
- Dash of hot pepper sauce (to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Nonstick Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Hg's Fit And Crabulous Crab Cakes Ww 5 Pts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Hg's Fit And Crabulous Crab Cakes Ww 5 Pts
- Preheat oven to 450°F (232°C).
- Tear 2 slices of lightly toasted bread into pieces and place in a food processor or blender.
- Pulse until reduced to fine breadcrumbs. Transfer to a medium bowl.
- Add 1.5 lbs lump crab meat, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Gently mix until combined.
- Add 1/2 cup finely chopped yellow onion and 1/2 cup finely chopped celery. Lightly mix again and set aside.
- Break 4 oz cream cheese wedge into pieces and place into a small bowl.
- Add 2 large egg whites (or 1/4 cup egg beaters), 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon melted butter, 1 teaspoon Worcestershire sauce, and a dash of hot pepper sauce (to taste).
- Whisk until smooth and pour over the crab mixture.
- Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture until just combined.
- Add more salt and pepper to taste.
- Prepare a medium-large baking dish by spraying with butter-flavored non-stick cooking spray.
- Gently form 1/3 of the crab cake mixture into a ball, and place in the baking dish.
- Flatten it into a cake about 1 inch thick.
- Repeat steps 12 and 13 twice more to have 3 cakes in the baking dish.
- Bake for 14-15 minutes, or until the cakes are slightly firm and cooked through.
- Remove carefully and serve immediately with additional Dijon mustard for dipping and/or lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
3g
Fat
2g
Carbs
1g
