Crab Cakes

Erin Mascroft


These crab cakes not only taste good, they are figure friendly too at just 2 points!!

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20 Min


10 Min


14 oz
imitation crabmeat
3 c
bread crumbs, whole wheat (i used 8 slices of weight watchers multi-grain bread made my own bread crumbs
1/2 c
green onions, sliced
2 clove
garlic, grated
2 tsp
ginger, fresh, minced
egg whites (or egg substitute) lightly beaten
2 Tbsp
soy or teriyaki sauce
2 tsp
sesame oil, divided
2 tsp
vegetable oil, divided

Directions Step-By-Step

Break up the crab meat and combine in a meduim bowl with bread crumbs, green onions, garlic and ginger; mix well.
Shape into 14 patties, about 1/2 inch thick and 2 inches in diameter.

Be patient, it does take some time to get the patties to stay together!

If making these ahead of time, after you have formed the patties, cover and refrigerate up to 24 hours before cooking.
Heat 1 teaspoon of Sesame oil and 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat.

Plece half of the crab cakes in skillet. Cook 2 minutes per side or until golden brown. Careful when turning, they do sometimes fall apart. Transfer to serving plate; keep warm.

Repeat with remaining sesame and vegetable oil and crab cakes.

Serve with Sweet and Sour sauce.

One crab cake is 2 points!

About this Recipe

Other Tag: Healthy
Hashtag: #crab