Baked Crab Cakes with Creamy Jalapeno Sauce

Weight Watcher's Friendly Baked Crab Cakes

Being from the south, I'm used to crab cakes that are delicately pan-fried in a bit of butter, but these were really delicious . . . and Weight Watcher's friendly too! If you don't have access to good fresh lump crabmeat, you can substitute with canned crab.

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Baked Crab Cakes with Creamy Jalapeno Sauce
From the Kitchen of Deep South Dish

1 pound of lump crabmeat
1 small jalapeno pepper, chopped
1 medium whole green onion, chopped
1 teaspoon dijon mustard
2 pinches of kosher salt
10 turns of the pepper grinder
1/2 teaspoon of Old Bay seasoning
Pinch of cayenne
1 slice of toasted whole wheat bread
2 eggs, beaten

Jalapeno Cream Sauce

1/2 cup of light mayonnaise
1 teaspoon dijon mustard
1 small jalapeno pepper, chopped
Juice of one small lemon
1/4 of a green onion, green top only, chopped
Couple dashes of Old Bay seasoning

Preheat oven to 400 degrees.

Mix together the sauce by stirring together the mayonnaise, dijon, jalapeno, lemon juice, green onion and Old Bay. Stir well and set aside in refrigerator.

Place crabmeat in a bowl and gently stir with a fork to break the crab up a bit and pick through for any stray shell. Add the jalapeno, green onion, dijon, salt, pepper, Old Bay, cayenne, bread and eggs and mix well.

Spray a baking pan with non-stick spray. Scoop out a level 1/3 cup measure of the crab and gently pat into 8 patties, placing carefully on the baking pan so as not to break apart. Bake at 400 degrees for 10 to 15 minutes or until they begin to lightly brown.

Drizzle a bit of sauce over the top of the crab cakes or serve 2 tablespoons of sauce on the side.

Makes 8 crab cakes, 2 crab cakes with 2 tablespoons of sauce per serving

6 Weight Watchers Points - Reduce points by using fat free mayonnaise and replace 1 egg with 1 egg white

Source: http://deepsouthdish.com
Adapted from a Weight Watcher's Recipe

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