Servings: 10

Weight Watcher Smart Points: 1

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/2 cup fresh bread crumbs
  • dash cayenne
  • 1 tbsp Dijon mustard
  • 1 egg, beaten
  • 2 tbsp lemon juice
  • 8oz fresh lump crab meat
  • dash paprika
  • 1 tbsp chopped parsley (plus more for garnish)
  • salt
  • 2 scallions, green parts only, finely chopped


  1. Combine the first 9 ingredients in a medium mixing bowl
  2. Gently fold in the egg until all ingredients are incorporated
  3. Form the crab mixture into small, two-bite sized balls, and then flatten slightly to create patties
  4. Set cakes aside on a large plate and cover with plastic wrap
  5. Refrigerate for at least an hour, and up to 1 day.Coat a large skillet with a thin layer of olive oil and set it over medium-high heat
  6. When the oil is hot, fry the cakes in 2 batches until crisp and golden brown on both sides.Remove to a paper towel to drain
  7. Sprinkle the cakes with salt and a splash of lemon juice
  8. Serve immediately as is, or with a dollop of herb mayonnaise on top.

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