* Exported from MasterCook *

Grilled Crab Sandwich - 6 Points

Recipe By : Weight Watchers Favorite Homestyle Recipes Cookbook, pg 152
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Recipes For 1 Or 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cooked crabmeat
1 tablespoon diced celery
1 tablespoon diced onion
2 teaspoons reduced-calorie mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon hot pepper sauce
2 slices reduced-calorie whole-wheat bread
3/4 ounce shredded cheddar cheese

1. Preheat broiler.
2. In small bowl, combine all ingredients except bread and cheese.
3. Spread mixture evenly on each slice of bread. Place on broiler pan; sprinkle evenly with cheese. Broil until cheese is bubbly, about 2 minutes.

Makes 1 serving.

Serving size (all)
According to the cookbook:
Per Serving : 286 Cal, 27g Pro, 12g Fat, 21g Carb, 287mg Calc, 652mg Sod, 111mg Chol, 3g Fib
Each serving provides: 1 Fat, 2 1/2 Proteins, 1/4 Vegetable, 1 Bread
Weight Watchers Points: 6

* Exported from MasterCook *

Thai Crabcakes - 3 Points

Recipe By : W. W. 's Wrap-Up Magazine, pull out section
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups lump crabmeat or surimi
1/2 cup plain dried bread crumbs
chopped cilantro
1 egg
1 tablespoon fish sauce

1. Combine all ingredients. Shape into 4 patties. Spray nonstick skillet with nonstick cooking spray and cook until browned on both sides.

Serving Size (1/4 recipe)
According to the magazine:
Weight Watcher Points: 3

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NOTES : MC formatted by Sue B. on 7/22/98. Submitted by Sue B. on 7/22/98 to the W.W. Forum.

* Exported from MasterCook *

Cajun Crab Cakes - 4 Points

Recipe By : 101 Low Calorie Recipes
Serving Size : 4 Preparation Time :0:20
Categories : Cajun Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium celery stalk -- cut into pieces
1 small red pepper -- seeded and chopped
1/2 medium onion -- quartered
1 large garlic clove -- quartered
1/2 cup bread crumbs
2 large egg whites -- lightly beaten
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 pound crab meat -- cooked

1. Preheat oven to 350 degrees F.
2. Coat a baking sheet lightly with cooking spray and set aside.
3. Combine celery, bell pepper, onion and garlic in a food processor and process until finely chopped but not pureed. Transfer mixture to a mixing bowl.
4. Add bread crumbs, egg whites, mustard, paprika, cayenne and salt and pepper to bowl and mix well. If mixture is too dry to hold together, add water, 1 tablespoon at a time.
5. Add crab and stir to blend. Shape mixture into 8 balls, flatten each ball into a patty about 3/4 inch high, and place patties on prepared baking sheet. Bake in upper third of oven for 20 minutes, turn cakes and bake an additional 15 minutes or until golden and slightly crispy outside.

Serving Size ( 2 cakes)
Per MC Nutritional Analysis:
Per Serving: 192.8 Calories, 2.5g Fat, 1.7g Fiber
Weight Watcher Points: 4
_______________________________________

* Exported from MasterCook *

Dungeness Crab Cakes -- 2 Points

Recipe By : Cooking Light, Jul/Aug 1995, page 56
Serving Size : 6 Preparation Time :0:11
Categories : Fish And Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Medium peeled red potatoes
2 Tablespoons reduced-fat mayonnaise
1/4 Teaspoon dry mustard
3/4 Teaspoon grated lemon rind
1 1/2 Teaspoons fresh lemon juice
1/8 Teaspoon salt
1/8 Teaspoon hot pepper sauce
2 egg whites -- lightly beaten
3 Tablespoons minced fresh parsley
2 Tablespoons finely chopped celery
1 Tablespoon finely chopped green onions
1/2 Pound Dungeness or lump crabmeat
shell pieces removed
1/2 Cup dry breadcrumbs
2 Teaspoons vegetable oil -- divided
Lemon wedges

Place the potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat,and simmer for 15 minutes or until potatoes are tender; drain. Let cool; cover and chill.

Coarsely shred potatoes.

Combine the mayonnaise and next 6 ingredients (mayonnaise through egg whites) in a medium bowl; stir well. Add shredded potato, parsley, celery, onions, and crabmeat; stir well.

Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden.

Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Yield: 6 servings (serving size: 1 crab cake).

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with lemon wedges.

2 Points!
Cal:125 fat 3.8 fiber 1

* Exported from MasterCook *

Crustless Crab Quiche - 5 Points

Recipe By :Eating Well, March/April, 1996
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 medium onion -- chopped
1 red bell pepper -- chopped
3/4 pound mushrooms -- sliced
2 large eggs
2 large egg whites
1 1/2 cups nonfat cottage cheese
1/2 cup nonfat plain yogurt
1/4 cup all-purpose flour
1/4 cup parmesan cheese -- grated
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 pound lump crabmeat -- picked clean
1/2 cup sharp cheddar cheese -- grated
1/4 cup scallions -- chopped

Preheat oven to 350 degrees F. Lightly oil a 10 inch pie plate or porcelain quiche dish, or coat it with non-stick cooking spray.
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onions and peppers and cook, stirring, until softened, about 5 minutes; transfer to a mixing bowl. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the onion mixture.
In a food processor or blender, blend eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, ground red pepper, salt and pepper until smooth; mix with the vegetable mixture. With a rubber spatula, fold in crab, cheddar and scallions. Pour into the prepared baking dish. Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand for 5 minutes before serving.
NI Calories 230; Fat 9; Fiber (based on MasterCook) 2 gm
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 8g Total Fat; (32% calories from fat); 24g Protein; 13g Carbohydrate; 107mg Cholesterol; 525mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Hi there. I was mentioning what a treat these crab cakes my husband made are, so I thought I'd post them. I haven't calculated out the exact points per because it depends on proportions you use, but the ones I had worked out to 2 points a piece. Also he used canned crab because we're in Ontario--no easy, inexpensive source of fresh!

Here is the recipe, straight from the cook:
"Well, crab cakes aren't too fattening (I don't think, anyway...)..but some
sources of fat that I didn't use would be lots of mayonaise (or other
oil)... I tried to minimize the amount of mayonaise. Also, you usually fry
in lots of butter, I used pam

2 cans of crab meat
some dill
some cayenne
some green onion
add a little ( 1-1/2 tb) light mayo
mix; keep adding breadcrumbs for body until the mixture is fairly dry but
sticking together.

Make into cakes, refrigerate for about 15mins to get them more cohesive."

I would also suggest adding in some jalapeno too, but then I add jalapeno to anything and everything (jalapeno sauce is delicious on popcorn!)

Does anyone else have a great recipe for crab cakes? Maybe one with actual measurements? DH does all his cooking by instinct--almost no measuring.

Flib

* Exported from MasterCook *

Mexicali Crab Cakes

Recipe By :Susan Driscoll, Upper Darby, PA.
Serving Size : 5 Preparation Time :0:00
Categories : August ‘97 Fish And Shellfish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons stick margarine
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons chopped seeded jalapeño pepper
1/4 cup light mayonnaise
1 teaspoon chopped fresh cilantro or parsley
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg -- lightly beaten
1/2 cup fresh breadcrumbs
1/4 cup chopped green onions
1 pound lump crabmeat -- shell pieces removed
1 (8 3/4-ounce) can no-salt-added whole-kernel corn -- drained
1 cup finely crushed cornflakes
Cooking spray
1 1/4 cups cocktail sauce or medium-hot salsa
Cilantro sprigs (optional)

Preheat oven to 450º.
Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeño; sauté 3 minutes or until tender. Cool.
Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.
Place patties on a baking sheet coated with cooking spray. Bake at 450º for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired.

Serving Size: 2 crab cakes and 1/4 cup sauce

Source:
"Cooking Light, August 1997, p.76"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 318 Calories (kcal); 8g Total Fat; (23% calories from fat); 21g Protein; 41g Carbohydrate; 113mg Cholesterol; 1305mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 20164 26060 0 20056 0 0 0 0 0 0 0 26976 2871 0 2725
2130706543

* Exported from MasterCook *

Thai Crab Cakes with Cilantro-Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers International
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts -- chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white -- lightly beaten
1 pound lump crabmeat -- shell pieces removed
2 teaspoons olive oil -- divided
Cooking spray
Cilantro-Peanut Sauce

Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce.

Serving Size: 2 patties and 3 tablespoons sauce
____________________

To Make Cilantro-Peanut Sauce:

Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint.

Yield: 3/4 cup

Cuisine:
"Asian"
Source:
"Cooking Light, July/August 98, p.130"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 294 Calories (kcal); 9g Total Fat; (28% calories from fat); 28g Protein; 26g Carbohydrate; 135mg Cholesterol; 847mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 96 0 20056 0 0 0 0 0 0 0 2130706543

Maryland Crab Cakes

Maryland is justifiably famous for its crab
cakes, and with this easy recipe, you'll be able
to make delicious crab cakes no matter where
you live.

Makes 4 Servings

1 pound cooked crab meat, picked through
for shells and cartilage
3 ounces fresh bread crumbs
1/2 cup minced scallions
1/4 cup low-fat (1%) milk
2 tablespoons + 2 teaspoons reduced-calorie
mayonnaise
2 tablespoons fresh minced parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons all-purpose flour
1 tablespoon + 1 teaspoon reduced-calorie
tub margarine
2 1/2 cups mixed green lettuce leaves

In large bowl, combine crab meat, bread
crumbs, scallions, milk, mayonnaise,
parsley, salt and white pepper.
With moistened hands, form into 8 small
round cakes; refrigerate 1 hour.
On sheet of wax paper, spread flour;
lightly dust each cake on both sides.
In large skillet, melt margarine; cook crab
cakes 4-5 minutes on each side, until
goldenbrown and crispy. Line serving
platter with greens; arrange crab cakes on
top.

EACH SERVING (2 cakes) PROVIDES: 1 1/2
Fats, 1 1/2 Vegetables, 2 Proteins, 1 Bread, 5
Optional Calories

PER SERVING: 257 Calories, 27 g Protein, 8 g
Fat, 19 g Carbohydrate, 800 mg Sodium, 118 mg
Cholesterol, 1 g Dietary Fiber

---------------------------------------------------------
From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

Crab and Rice Cakes

Looking for a way to get dinner on the table fast? Try preparing, coating and refrigerating these easy and delicious patties in advance, then cooking them just minutes before serving.

Makes 4 servings

4 ounces yogurt cheese*
1/2 medium tomato, seeded and cut into 1/4" pieces
1/4 medium green bell pepper, cut into 1/4" pieces
8 ounces drained canned crabmeat, flaked
1 cup cold cooked long-grain brown rice
3 tablespoons plain dried bread crumbs
2 tablespoons + 2 teaspoons reduced-calorie mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon Creole-style or natural stone-ground mustard
1 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon ground red pepper
1 egg white
2 tablespoons yellow cornmeal
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
2 cups torn salad greens

In small bowl, combine yogurt cheese, tomato and bell pepper; refrigerate, covered, until chilled.

In large bowl, combine crabmeat, rice, bread crumbs, mayonnaise, parsley, mustard, worcestershire sauce and ground red pepper; stir in egg white. Form mixture into eight 2 1/4 x 1/2" patties.

Place cornmeal onto sheet of wax paper or paper plate; one at a time, press each patty into cornmeal, turning to coat.

In large nonstick skillet, melt margarine; add patties. Cook over medium-high heat, turning once, 5-6 minutes, until golden brown and crispy.

Divide salad greens evenly among 4 plates; top each portion with 2 crab cakes.

SERVING (2 CRAB CAKES, 1/2 CUP SALAD GREENS) PROVIDES: 1/4 Milk, 1 1/2 Fats, 1 3/4 Vegetables, 1 Protein, 1 Bread, 5 Optional Calories.

PER SERVING: 225 Calories, 6 g Total Fat, 1g
Saturated Fat, 54 mg Cholesterol, 411 mg Sodium, 23 g Total Carbohydrate, 1 g Dietary
Fiber, 18 g Protein, 162 mg Calcium .

*To make yogurt cheese, spoon 3/4 cup plain nonfat yogurt into coffee filter or cheesecloth-lined strainer; place over bowl. Refrigerate, covered, at least 5 hours or overnight. Discard liquid in bowl.

---------------------------------------------------------
From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

[This message has been edited by missphoebe (edited 02-29-2000).]

I tried this recipe and although it was good I found it too fishy tasting... I was wondering if I changed the imitation crab to shrimp how much would it change the points..could anyone tell me..thank you..
Here's the recipe:
CRAB PASTA SALAD (IMITATION)
Ranch and Bacon Suddenly Salad
1/2 c. nonfat mayo or nonfat yogurt & 1 T. skim milk
(prepare following package directions)
1 package of imitation crab
1 chopped tomato
1 diced green pepper
2 diced green onion
salt & pepper to taste

Aadd more veggies (cucumber, etc.) and serve on a bed of lettuce or spinach. 1 cup serving = 84 calories / 4 g. fat or2 points (Nancy Fellows)

Doesn't anyone have an answer??? Help!!!

artificial crab = 3 oz for 2 pts
shrimp = 2 oz for 1 pt

doesn't really affect the points much!

This sounds really good. I love ranch/bacon salad and I'm starting the WW at home once I get my kit. I'm book-marking this one.

This was so good. I also didn't realize how much food was in a cup serving. I had two cups for lunch ( I also added onion and a salad blend of vegetables cut in strips). It was so much food I should have had it for dinner. I ate it with the Lay's Light Ruffles, only 1 pt for 17! What a great meal all for 5 points.