Crab Cake 2
A lighter waffled crab cake using whole-wheat panko and Greek yogurt; each serving is one waffle.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutrition
98
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 lb | 455 g | lump crab meat (shell pieces removed) |
| ⅓ cup | 80 ml | whole wheat Panko breadcrumbs |
| 1 | egg | |
| 1 tbsp | 15 ml | mayonnaise |
| 1 tbsp | 15 ml | fat free Greek yogurt (plain) |
| 1½ tsp | 7.5 ml | Dijon mustard |
| 1 tsp | 5 ml | Old Bay seasoning |
| ½ tsp | 2.5 ml | paprika |
| 2 tbsp | 30 ml | fresh chives (finely chopped) |
| 2 tbsp | 30 ml | fresh parsley (finely chopped) |
| 1 | juice from 1 lemon | |
| to taste | salt and pepper |
Instructions
- Combine all ingredients, except for the crab meat, in a large bowl. Once combined, slowly fold in the crab meat.
- Using your hands, gently shape the mixture into flat, round patties.
- Set waffle iron to high, and mist with cooking spray.
- Working 1 patty at a time, place each one in the center of the iron and close. Cook until edges are crisped and golden brown, about 3 minutes.
NOTES: Entire recipe makes 6 waffled crab cakes. Serving size is 1 waffle. Each serving = 1 Point* (*based only on ingredients that have an SP value).
Prep time 10 mins · Cook time 20 mins · Total time 30 mins · 6 servings · 98 kcal.