I like ordering Crab Cakes when we go out to dinner. I find that so many people have different ideas about how they should taste and have also noticed the texture can be very different, depending on where you might find them on the menu! I watch the Food Network regularly and many of my favorite Chef’s have various recipes for assembling them.
I was inspired recently when I found a large lovely one pound can of refrigerated Crab Meat at Costco. It was almost $30 for the can, but went for it anyways… here is my version!
I must say, we loved them!
I’m including Weight Watchers Points™
1 pound of Crab meat
12 Club Crackers – crushed
2 large Green Onions (white & green parts chopped)
1/2 Cup of red, yellow and red or orange Peppers – chopped
1/2 Cup of Spinach (chopped fine)
2 Tablespoons of Mayo
2 Tablespoons of fat free Mayo
1/4 Cup of Egg Beaters
1 Tablespoon of Worcestershire sauce
1 Garlic clove
1/2 Cup flour
1/2 Cup of Panko Crumbs
1 teaspoon Kosher Salt
fresh ground Black Pepper
1 Tablespoon of Creole Seasoning (Cajun flavor)
2 Tablespoons vegetable Oil
2 Tablespoons of Grapeseed Oil
3 Tablespoons Greek Yogurt
3 Tablespoons of fat free Mayo
1/2 Cup of low fat Buttermilk
2 Tablespoons of Dill paste
2 Tablespoons of Lemon juice
1 Garlic clove
1 Tablespoon of Splenda
3 Tablespoons of Cocktail sauce
dash of Salt
Start by chopping the green onions, peppers and spinach. Mix chopped vegetables with Mayo, egg, Worcestershire, crushed garlic, Cajun seasoning, salt and pepper.
Gently fold in Crab meat and crushed crackers. This is the quality crab meat I was able to find in the Midwest Costco!
Form six patties, which will be very moist. To keep my weight watchers points low, I chose to dip the cakes in a flour and Panko crumb mixture rather than the traditional method of mixing in bread crumbs. I fond that I used less carbohydrates this way.
Place in fridge for at least a half an hour to let them firm up. I chose a combination of vegetable and grape seed oil for frying. Fry over medium heat in a large saute pan for 4 to 5 minutes on each side, until browned. Set on paper towels to absorb any access fat.
You’ll notice that you can really identify and appreciate the individual ingredients within the inside of the crab cakes.
To prepare the dip or sauce for topping the cakes:
Combine the yogurt, mayo and buttermilk until smooth. Add dill paste, lemon, fresh garlic, cocktail sauce, salt and pepper whisking until blended evenly.
Top cakes with sauce
Weight Watchers Points Plus: 6 servings: 6 Points each