Here’s a lighter, Weight Watchers-friendly Corn and Crab Cakes recipe 🦀🌽 — crispy on the outside, tender and flavorful inside, perfect for a healthy lunch or dinner.

🦀 Corn and Crab Cakes (Weight Watchers Friendly)

Serves: 4
Prep time: 15 minutes
Cook time: 15–20 minutes

🧾 Ingredients

• 1 can (6–7 oz) lump crab meat, drained and picked over

• 1 cup corn kernels (fresh, frozen, or canned, drained)

• 1/4 cup plain Greek yogurt

• 1 egg, lightly beaten

• 2 tbsp breadcrumbs (or panko)

• 2 tbsp chopped green onions

• 1 tbsp chopped fresh parsley

• 1 tsp Dijon mustard

• 1/2 tsp Old Bay seasoning (optional)

• Salt & pepper, to taste

• Cooking spray or 1 tsp olive oil for skillet

Optional: Lemon wedges for serving

👩‍🍳 Instructions

1️⃣ Prepare the Mixture

• In a large bowl, gently combine crab meat, corn, Greek yogurt, egg, breadcrumbs, green onions, parsley, Dijon mustard, Old Bay, salt, and pepper.

• Mix until just combined — don’t overmix to keep the crab tender.

2️⃣ Form Cakes

• Shape mixture into 8 small patties (or 4 larger ones).

• Chill in the refrigerator 10 minutes for easier handling (optional).

3️⃣ Cook

• Heat a nonstick skillet over medium heat and lightly grease with cooking spray or 1 tsp olive oil.

• Cook crab cakes 3–4 minutes per side, until golden brown and heated through.

4️⃣ Serve

• Serve warm with lemon wedges or a light yogurt-based sauce.

• Pair with salad or steamed vegetables for a complete Weight Watchers-friendly meal.

✨ Tips

• Using Greek yogurt instead of mayo keeps calories and WW points lower.

• Panko breadcrumbs give extra crispiness without extra fat.

• Can bake at 400°F (200°C) for 12–15 minutes per side for an even lighter version.

If you want, I can also provide:

• A low-carb version with almond flour

• A mini crab cake appetizer version

• Or a sheet-pan baked version for easy meal prep