Crab cakes are always gobbled up every time I make them. They are generally a special treat, mainly due the cost of the crab meat, so we don’t have them all that often. Goodness though they are so good. Sometimes I forget how good they are. I’ve tried a couple of different versions that you find in the frozen section of the grocery store but you never know what is all in them and they are pretty fatty. This recipe here is a lightened version that tastes even better than those pre-made crab cakes. Also I was going to buy a store bought remoulade but once again the sauce was super high in fat so I opted to make my own. The recipe for that is with the mini salmon cakes. Try these crab cakes and let me know what you think. Enjoy!
- 15 Reduced Fat Ritz Crackers
- 1 Large Red Bell Peppers
- ½ cup Plain Bread Crumbs
- 4 TBS Light Mayonnaise
- 1 tsp Tabasco Sauce
- 1 tsp Creole Seasoning Ground Ginger
- ½ tsp Celery Salt
- 1 lb Crab Claw Meat
Preheat oven to 450 degrees. Crumble Ritz crackers into large bowl. Chop bell pepper and add to the bowl. Add all remaining ingredients and mix until well blended. Note: I add the crab meat last to help keep the meat pieces fairly large.
Evenly divide mixture into the 11 muffin tin holes.
Bake for 25 minutes until the tops are golden brown.
Serve with remoulade sauce (additional WW points). Enjoy!
Yields 11 servings
2 Weight Watchers Points per serving