Weight Watchers Crab Cake Recipe - My Way
Let's' Get Into This One
First, Shout Out to Weight Watchers!! This is the ONLY weight loss system that has gotten me results. Weight Watchers is my go to when I get serious about weight loss. I first discovered Weight Watchers in 2010, after going to a doctor’s appointment and learning that my weight was 148 pounds. I almost fainted when the nurse called out that number. Here’s the reason, I’m just under 5 feet tall.
According the U.S. Army Weight Requirements, my height and age at the time only allowed me to weigh a maximum of 129 pounds. This means I was 20 pounds overweight! After serving four years in the Army, you would think I would have learned a little something about maintaining a healthy weight.
In fact for at least two to three years after military service I did in fact keep a good diet and maintain a healthy weight. I guess I was still a bit brainwashed.
Nonetheless, once the idea of being free from the restrictions of military life finally became a reality and I was once again comfortable in my hometown of New Orleans; I fell in love with the city’s cuisine all over again. In New Orleans, every celebration revolves around the food that's being served. In fact if there’s a party, get-together, funeral, wedding, kids’ party, or a game day party, or hell just a typical Monday where most households are cooking up a pot of red beans full of pork, believe me when I say you will never go hungry in this city. If anything, which is usually the case for many, the day will end with heart burn, constipation, diarrhea, Imodium, Rolaids, gas, or just the plain inability to stay awake because you’re so stuffed that all you want to do is sleep.The food sure tastes good going down. But once it settles, it’s not always so good.
With all that being said for nearly three years I must have been eating the days away. I knew my clothes had gotten tighter; I’m lying, I had to change clothes size all together. But when I looked in the mirror I liked what I saw, or at least I convinced myself to like what I saw and my husband didn’t seem to have any problems with my weight either. But the scale never lies!
Long story short…LOL, I discovered Weight Watchers and incorporated Hip Hop Abs and within 3 ½ months, I was down to 127 pounds… Goal Achieved!!
Fast forward to January 2018. My 41st Birthday is approaching and my current weight is being maintained somewhere between 137 pounds and 139 pounds. While I’ve been dealing with being over weight for some time now, a New Year usually brings on feelings of wanting a New You. My daughter is 3 at this time, so baby weight isn’t an excuse anymore. I refer back to my go to, the U.S. Army Weight Requirements and my maximum weight is now 133. Because I am an over achiever, I set a goal of 128.
For the next five months I convince myself that I don’t need Weight Watchers and that I know how to eat healthy. I also put an app on my phone that counts calories and tried to follow that. I even try the “3-Day Military Diet” on alternate weeks. The ending result before signing up for Weight Watchers again (for about the 8th time in an 8 year period), final weight 143 pounds. I had gained 6 pounds.
This time I tell myself, I’m going to use Weight Watchers to its fullest extent. And since between the years of 2010 and 2018, I discovered I had a knack for cooking, the first thing I do after signing up is take a peek at all the recipes.
As I mentioned earlier, I live in New Orleans where most Cajun and Creole dishes include seafood. I love shrimp, crawfish, fish, oysters, and especially crab. To be a little more specific, I love crab cakes drizzled with remoulade sauce. So when I saw the crab cake recipe, I knew it was one to try. Naturally, I put a little bit of my own touches to it. It turned out to be a healthy and delicious eat that is now a staple in my kitchen.
And finally, the recipe..... Stay tuned for more stories about my weight lost journey :)
- 2 tsp Land O'Lakes Light Butter w/Canola Oil
- 1 small onion, minced
- 2/3 cup(s) Progresso Panko Bread Crumbs
- 1 pound(s) lump crabmeat
- 2 large egg(s) beaten
- 1 Tbsp sherry (dry or sweet)
- 1/4 tsp salt
- 1/4 tsp Old Bay Seasoning
- 1/4 tsp Creole or Cajun Seasoning
- 1 tsp Dijon Mustard
- 1.5 Tbsp reduced calorie mayonaise
- 1/4 cup(s) fresh parsley
Melt butter in a large skillet on medium heat. Add onion, stirring frequently until onions are translucent and start to caramelize; about 5 minutes. Add panko bread crumbs to onion stirring frequently until toasted; about 5 minutes. Set onion and panko crumbs aside to cool.
In a large bowl add crab meat, onion and panko mixture, eggs, sherry, salt or cajun seasoning (I use a dab of salt and Tony Chachere's Creole Seasoning), dijon mustard (I use Zatarain's Creole Mustard). Mix Well.
Add Mayonnaise and Parsley (I've tried dried parsley, but fresh is better); mix well again.
Working with wet hands, form eight 3-inch crab cakes, about 3/4 inch thick. Place on a metal baking pan, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
Coat a large skillet with cooking spray; set over medium heat. Place a batch of crab cakes in skillet in a single layer and cook until golden; about 4 to 5 minutes per side. Remove to a serving plate and cover to keep warm (or place in a 200 degree Fahrenheit oven to keep warm.
Rinse skillet, allow to dry, and repeat the above cooking directions with the remaining crab cakes.
*****Crab cakes may fall apart while cooking. No worries. Using your spatula take and push the crab cake to any side part of the pan. This will serve as support as you use your spatula to push the crab cake back together. Additionally the crab cake will continue to cook which will also help crab cake remain in tact.*****
Once crab cakes are done, enjoy them on top of a spring mix drizzled with homemade or store bought remoulade sauce ( I use Louisiana Remoulade Sauce).
Keyword for the Remoulade is drizzled not doused!
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Let's Glow Up Together :)