Here’s a Weight Watchers-friendly Corn and Crab Cakes recipe that’s light, flavorful, and perfect for a healthy meal or appetizer!
🌽 Weight Watchers Corn & Crab Cakes *(4-6 servings)*
WW Points: ~3-4 points per cake (depending on ingredients)
📝 Ingredients
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1 lb lump crabmeat (fresh or canned, drained)
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1 cup corn kernels (fresh, canned, or frozen, drained)
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1/4 cup red bell pepper, finely diced
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2 green onions, thinly sliced
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1/4 cup plain Greek yogurt (or light mayo for creamier texture)
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1 egg (or 2 egg whites to reduce points)
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1 tbsp Dijon mustard
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1 tsp Old Bay seasoning (or Cajun seasoning)
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1/2 tsp garlic powder
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1/2 cup whole-wheat panko breadcrumbs (or almond flour for gluten-free)
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1 tbsp olive oil (for cooking)
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Salt & pepper to taste
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Lemon wedges & fresh parsley (for serving)
👩🍳 Instructions
1️⃣ Mix Ingredients
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In a bowl, combine crabmeat, corn, bell pepper, green onions, yogurt, egg, mustard, and spices.
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Gently fold in breadcrumbs (don’t overmix to keep cakes tender).
2️⃣ Form Patties
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Shape into 6 equal patties (about ½-inch thick).
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Chill 15-20 mins (helps them hold shape).
3️⃣ Cook
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Heat olive oil in a nonstick skillet over medium heat.
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Cook 3-4 mins per side until golden and crispy.
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(Air Fryer Option: Spray with oil, cook at 375°F for 8-10 mins, flipping halfway.)
4️⃣ Serve
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Garnish with lemon juice & parsley.
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Pair with:
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Zero-point Greek yogurt dip (mix yogurt + hot sauce + lemon zest).
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Simple side salad (arugula + cherry tomatoes + balsamic).
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💡 Tips for Success
✔ Keep it low-point: Use fat-free Greek yogurt and egg whites.
✔ Crispy hack: Bake on a parchment-lined sheet at 400°F for 15 mins (flip once).
✔ Make ahead: Form patties and refrigerate up to 1 day before cooking.
🌟 Why You’ll Love These
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High protein, low carb—great for WW Purple or Blue plans.
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Budget swap: Use canned salmon or chopped shrimp instead of crab.
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Meal prep-friendly: Freeze cooked cakes for quick lunches!
Perfect for summer BBQs or a light dinner! 🦀🌽
(Let me know if you’d like a dipping sauce recipe!) 😊
