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Weight Watchers Corn and Crab Cakes: Light, Crispy, and Flavor-Packed
These Weight Watchers Corn and Crab Cakes are a deliciously lightened-up twist on a classic coastal favorite. They combine the sweetness of corn with the delicate flavor of crab meat, held together in perfectly golden cakes that are crispy on the outside and tender on the inside. What makes this recipe truly special is that it’s designed to be low in calories and high in flavor — a guilt-free indulgence you can enjoy any day of the week.
Each bite delivers a taste of the sea balanced by the subtle sweetness of corn and a touch of spice. These crab cakes are ideal for lunch, dinner, or even as an appetizer for a weekend gathering. With simple ingredients and Weight Watchers-friendly portions, you can satisfy your craving for comfort food without going over your points.
Why You’ll Love This Recipe
This recipe is the perfect balance of flavor, texture, and health. Traditional crab cakes often rely heavily on mayonnaise and frying oil, but this version uses lighter ingredients and just a small amount of oil for pan-searing — delivering all the taste with fewer calories.
Ingredients You’ll Need
For the Crab Cakes:
- 1 cup lump crab meat (fresh or canned, drained well)
- ½ cup canned or frozen corn kernels (thawed if frozen)
- 1 large egg, lightly beaten
- ¼ cup whole wheat breadcrumbs (or panko for extra crispiness)
- 2 tablespoons light mayonnaise
- 2 tablespoons plain Greek yogurt (adds moisture and protein)
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh chopped parsley
- 2 teaspoons olive oil (for cooking)
For the Light Dipping Sauce:
- ¼ cup nonfat Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- Pinch of salt and black pepper
- Optional: a few drops of hot sauce for extra kick
Step-by-Step Instructions
Step 1: Prep the Ingredients
Start by gently patting the crab meat dry with paper towels to remove excess moisture. This step is essential to prevent the cakes from falling apart during cooking. In a large mixing bowl, combine the crab meat, corn, breadcrumbs, egg, mayonnaise, Greek yogurt, mustard, and seasonings. Mix gently with a fork — you want to keep the crab pieces intact for the best texture.
Step 2: Shape the Cakes
Divide the mixture into small portions and form them into patties, about 2–3 inches in diameter. If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until the cakes hold together well. Place them on a plate and chill in the refrigerator for at least 20 minutes to firm up. This helps the cakes stay intact during cooking.
Step 3: Cook to Golden Perfection
Heat a nonstick skillet over medium heat and add olive oil. Once the oil is hot, gently place the crab cakes in the pan and cook for 3–4 minutes per side, or until golden brown and crisp. Avoid pressing down on them while cooking — this helps maintain their light, fluffy interior.
Step 4: Make the Dipping Sauce
While the cakes cook, whisk together the dipping sauce ingredients in a small bowl. The combination of yogurt, lemon, and mustard creates a creamy yet tangy sauce that pairs beautifully with the savory crab cakes.
Step 5: Serve and Enjoy
Serve the crab cakes warm with the light dipping sauce on the side. They also go perfectly with a fresh salad, roasted vegetables, or a squeeze of lemon juice for brightness. Sprinkle with chopped parsley for a finishing touch.
Weight Watchers Tips and Variations
- Lower the points: Use nonstick spray instead of olive oil for a virtually fat-free version.
- Add fiber: Mix in finely chopped spinach or shredded zucchini for extra nutrients.
- Boost the flavor: A dash of hot sauce or a pinch of cayenne pepper can add heat without extra calories.
- No crab? Try using cooked shrimp or flaked white fish for an affordable alternative.
Make-Ahead and Storage Tips
- To refrigerate: Store cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet over low heat or in an air fryer to restore crispiness.
- To freeze: Arrange uncooked patties on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and cook directly from frozen when ready, adding 2–3 extra minutes per side.
- Meal prep tip: Make a double batch and freeze half for a quick, healthy lunch option.
Serving Suggestions
These Corn and Crab Cakes are versatile and can be served in several delicious ways. Enjoy them with a light salad of mixed greens and tomatoes, as sliders in whole-wheat mini buns, or with roasted sweet potatoes for a more filling dinner. They also pair beautifully with fresh lemon wedges or a drizzle of sriracha for a spicy twist.
Nutritional Information (Per Serving)
Serving Size: 2 crab cakes
Calories: 170
Protein: 14g
Carbohydrates: 9g
Fat: 8g
Fiber: 1g
Weight Watchers Points: 4–5 (depending on plan)
Final Thoughts
The Weight Watchers Corn and Crab Cakes are proof that eating lighter doesn’t mean sacrificing taste or texture. They’re crisp, flavorful, and satisfying — the kind of meal that feels indulgent yet keeps you on track with your goals. Perfect for busy weeknights, meal prep, or entertaining guests, this recipe delivers restaurant-quality flavor in every bite. Try it once, and it’s sure to become a go-to favorite in your healthy recipe collection.