Crab cakes over mixed greens with lemon dressing,

Lynnda Cloutier


This is a favorite weight watchers recipe. My aunt is a big weight watchers fan, and she makes something similar to this.


★★★★★ 4 votes



  • ·
    2 tablespoons dijon mustard, divided
  • ·
    3 tablespoons water
  • ·
    1/2 teaspoon grated lemon rind
  • ·
    3 tablespoons fresh lemon juice
  • ·
    2 tablespoons olive oil
  • ·
    1 tablespoon minced shallots
  • ·
    1/2 teaspoon sugar
  • ·
    1/2 teaspoons salt
  • ·
    1/2 teaspoon black pepper
  • ·
    1/4 cup light mayonnaise
  • ·
    3 tablespoons chopped green onions
  • ·
    1 tablespoon worcestershire sauce
  • ·
    one large egg, lightly beaten
  • ·
    1 1/4 cup panko, japanese bread crumbs, divided
  • ·
    1 pound lump crabmeat, drained and shell pieces removed
  • ·
    cooking spray
  • ·
    4 teaspoons olive oil, divided
  • ·
    one package spring mix salad greens

How to Make Crab cakes over mixed greens with lemon dressing,


  1. mix 1 tablespoon Dijon mustard and next eight ingredients in a medium bowl. Stir well with a whisk. Cover and chill.
  2. Mix remaining 1 tablespoon Dijon mustard, mayonnaise, and next three ingredients in a large bowl. Stir with a whisk. Gently fold and 1/4 cup bread crumbs and crabmeat. Shape mixture into 12 patties each 1/2 inch thick dredge patties in remaining 1 cup bread crumbs. Coat both sides of patties with cooking spray.
  3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add six patties, and cook four minutes on each side or until browned. Remove from pan. Keep warm. Repeat procedure with remaining 2 teaspoons oil and patties. Serve over greens. Drizzle with dressing. Makes six servings.
    Points value: six

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About Crab cakes over mixed greens with lemon dressing,

Course/Dish: Fish Seafood

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