Weight Watchers Waffled Crab Cakes

EQUIPMENT:

• Waffle iron
• Large surface bowl
• One spoon
• Serving plate

INGREDIENTS:

• Crab meat 9 ounces
• Plain panko bread crumbs half a cup
• Large and beaten 1 egg
• Low-fat mayonnaise 1 tbsp
• Dijon Mustard 1 tsp
• Chopped chives 2 tbsp
• Crushed fresh parsley 2 tbsp
• Fresh lemon juice 1 tbsp
• Old bay seasoning 1/2 tsp
• Paprika powder 1/8 tsp
• A hint of Tabasco
• Kosher salt 1/8 tsp
• Chopped black pepper, add to flavor
• Cooking spray
• Lemon Wedges 4, for serving

INSTRUCTIONS:

1. Add black pepper, Dijon mustard, old bay seasoning, salt, panko crumbs, tabasco, parsley, paprika powder, lemon juice, egg, and low-fat mayonnaise to a large surface bowl.
2. Mix all spices with a spoon.
3. Next, add crab meat to this mixture. Marinate it well with the spices.
4. Then, take the mixture and flatten it into a patties shape. Make four patties.
5. Next, turn the waffle maker on high heat and mist it with oil.
6. Shift one-by-one crab patties to this maker.
7. Lightly cook each side for three to four minutes.
8. The tasty Weight Watchers Waffled Crab Cakes are ready.
9. Place the crab waffles on a plate. Arrange the lemon wedges on the side of the plate.

SERVING SUGGESTIONS:

• Serve the Waffled Crab Cakes with English muffins.
• Enjoy this dish with a tangy and Weight Watchers-friendly BBQ sauce.
• It goes well with grilled asparagus and roasted vegetables.

TIPS:

Fresh items:

• We used fresh items such as jumbo lump crab meat and herbs.

Avoid overmixing the mixture:

• Gently combine all items. Overmixing can result in dense and tough crab patties.

Bread crumbs:

• The best bread crumbs for this recipe are panko. It provides a crunchy and light texture.

Waffle maker:

• The crab patties are made in a non-stick waffle iron.

Don’t overcrowd the waffle iron:

• Prepare the crab waffles in batches to give them ample space to cook completely.

Crab cake shape:

• You can create different shapes by using different molds.

STORAGE INFORMATION:

Fridge:

• Save the leftover waffled crab in a closed box and refrigerate it for five to eight days.

Freezer:

• Store the crab meat batter in the freezer for fifty to ninety days.

Rewarm:

• To reheat the waffles, simply shift them to a microwave oven for five to seven minutes.

FAQs:

Which type of crab meat works best in this recipe?

• The ideal type of crab meat for Weight Watchers Waffled crab cakes is jumbo lump crab.

Can I substitute imitation crab meat for fresh crab meat?

• You can use imitation crab meat as an alternative, it is not suggested because it may change the crab cake’s flavor and texture.

How do I keep the crab waffles from crumbling?

• Handle the crab waffle delicately and avoid overmixing the ingredients to avoid them crumbling.

NUTRITIONAL INFORMATION/SERVING:

Serving Size 1 crab waffle
Total Quantity 4 servings
Total Calories 133 kcal
Carbohydrates 9.5 g
Dietary Fiber 1.5 g
Protein 15.5 g
Sugar 0.5 g
Sodium 635 mg
Total Fat 4.5 g

The total Weight Watchers Points Per recipe Serving is only 2 (two).