Photo of Seashore crab cakes with creamy chile sauce by WW

Seashore crab cakes with creamy chile sauce

4
2
2
SmartPoints® value per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
This easy recipe will have you serving crab cakes once a week. Ready in only 30 minutes, it makes a great weeknight meal or special weekend dinner. Canned crab makes the ingredients for this dish something you can have on-hand. Baking the cakes brings out crab’s delicate taste without loading it down with lots of oil and fat. The breadcrumbs in the cakes absorb the delicious flavors and also add a touch of crunch once baked. Serve your crab cakes over mixed greens for a wonderful lunch option or complete your dinner plate with seared green beans and some wilted spinach. Turn this dish into a fabulous party appetizer by forming 1-bite-sized cake with a dollop of the sauce.

Ingredients

Canned crabmeat

1 pound(s), lump, or frozen and thawed

Jalapeño pepper(s)

1 small, cored, seeded and minced (do not touch seeds with bare hands)

Uncooked scallion(s)

1 medium, white and green parts, minced

Whole wheat bread

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

Dijon mustard

1 tsp

Egg(s)

1 large, beaten

Egg white(s)

1 large

Fat free mayonnaise

¼ cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp

Cooking spray

1 spray(s)

Fat free mayonnaise

½ cup(s)

Dijon mustard

1 tsp

Jalapeño pepper(s)

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

Fresh lemon juice

1½ tsp

Uncooked scallion(s)

1 Tbsp, minced, green part only

Instructions

  1. Preheat oven to 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. Yields 2 crab cakes and 2 tablespoons of sauce per serving.