Photo of Seashore Crab Cakes with Creamy Chilli Sauce by WW

Seashore Crab Cakes with Creamy Chilli Sauce

6
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Crab cakes on a diet? Absolutely! Baking brings out crab’s delicate taste without loading it down with lots of oil and fat.

Ingredients

Crab, Canned in Brine

450 g, drained

Red pepper(s)

1 medium, jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)

Spring Onions

1 medium, white and green parts, minced

White bread, sliced

1 slice(s), medium, toasted and cut into very small pieces

Asda Dijon Mustard

1 teaspoons

Egg, whole, raw

1 medium, raw, beaten

Reduced Fat Mayonnaise

60 g

Salt

¼ teaspoons, and black pepper, freshly ground

Calorie controlled cooking spray

5 spray(s)

Reduced Fat Mayonnaise

120 g

Asda Dijon Mustard

1 teaspoons

Red pepper(s)

1 medium, red or green, cored, seeded and minced (do not touch seeds with bare hands)

Lemon Juice, Fresh

1½ teaspoons, fresh

Spring Onions

15 g, (1 tbsp) minced, green part only

Instructions

  1. Preheat oven to Gas Mark 6/200°C/400°F. Drain crab well. Place in a bowl and break up any large chunks. Add jalapeno and next 8 ingredients. Mix well.
  2. Coat a baking sheet with nonstick cooking spray. Scoop up crab by 1/3-cupfuls and shape into 8 patties. Place on baking sheet allowing 1-inch between each crab cake. Bake until edges of crab cakes turn slightly golden, about 10 minutes.
  3. Meanwhile, prepare sauce by combining remaining ingredients in a bowl. Stir well.
  4. Remove crab from oven and serve with sauce.

Start eating better than ever!