Caribbean-Style Crab Cakes

Well, if you haven’t realized it already – tomorrow is Valentine’s Day! (And seriously, if you haven’t – it basically means you never leave your house, turn on your radio, tv or computer – so those of you who I am addressing aren’t even reading this)

Now, I have always enjoyed Valentine’s Day – yes, even when I was single. I loved getting together with my girlfriends and eating ice cream, drinking wine and hanging out. Yes, even when 3 of us went to dinner at a nice restaurant and the server kept asking us if anybody else was joining us…

Well, now that I’m a married woman – the day holds a little more significance. I know it’s a “Hallmark” holiday, but what’s wrong with a day dedicated to love?

I still don’t understand going to a favorite restaurant to be served from a limited menu at double the cost, but that could just be because I tend to be a homebody ~~sometimes~~. As I’ve said before, nothing beats enjoying a nice fancy meal consumed in the comfort of clothing that involves an elastic waistband.

So if you’re thinking like me (terrifying, I know) and want a special meal in – look no further friends. I bring you a recipe for Caribbean-style crab cakes. You could half the recipe and pair a crab cake with a small steak, or just make the whole batch paired with some roasted parmesan asparagus.

I usually prepare this recipe as an appetizer that makes about 16 servings, but it is just as delicious made just for 2. Now a few of the variations here were to make this recipe Weight Watchers friendly – like Fiber One crumbs – so the mixture is a little more “wet” than most crab cakes.

Caribbean-Style Crab Cakes (Serves 2 for meal / 8 WW points per serving; Makes 16 mini cakes for appetizer / 1 WW point each)

8 oz. crab meat (I go for the “specialty” kind – smaller pieces make it easier)

1/4 cup red bell pepper, diced

1/4 cup green onion, diced

1 Tbsp. Caribbean jerk seasoning

1 tsp. dried parsley

3/4 cup ground Fiber One bran cereal

1 Tbsp. honey

1/4 cup egg beaters

1/2 cup fat-free mayonnaise

1 Tbsp. margarine

Cayenne pepper for garnish

2 Tbsp. apricot jam

1 Tbsp. fresh lime juice

Begin by chopping the bell pepper and onion. Add to bowl with crab meat, Caribbean seasoning, parsley and cereal crumbs.

Then add in mayonnaise, honey and egg. Mix together until all ingredients are incorporated. Form into 4 large patties – I had some leftover to prevent the patties from being too massive. (You can also form into 16 small patties for appetizers – start with a scoop the size of a ping-pong ball and work it into a patty.) Refrigerate until ready to cook.

Heat 1 Tbsp. margarine over medium in a large skillet. When margarine is hot, add crab cakes. Cook 5-7 minutes on medium-low and then flip, cooking an additional 5-7 minutes.