Lately, there’s been a serious waffled food trend happening on Instagram. Apparently, it’s pretty easy to cook a lot of different foods on a waffle iron! This is great because it allows your food to cook quicker and more evenly, and you use a lot less oil than you would if you pan fried the food. Case it point: crab cakes.
Cooking my crab cakes in my waffle iron was not only fun and easy, but they were definitely lighter from not having to pan fry them. And they were delicious! All the flavors were working together in a synchronized harmony, and the perfectly crisped crab cake was a joy to eat.
My kids even tried them, thanks to the waffle shape. Now that my crab cake waffles were such a success, I’m excited to try some other foods in the waffle iron. Stay tuned!
- 1 lb lump crab meat (shell pieces removed)
- 1/3 cup whole wheat Panko breadcrumbs
- 1 egg
- 1 tbsp mayonnaise
- 1 tbsp fat free Greek yogurt (plain)
- 1 1/2 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 2 tbsp fresh chives (finely chopped)
- 2 tbsp fresh parsley (finely chopped)
- Juice from 1 lemon
- Salt and pepper to taste
- Combine all ingredients, except for the crab meat, in a large bowl. Once combined, slowly fold in the crab meat.
- Using your hands, gently shape the mixture into flat, round patties.
- Set waffle iron to high, and mist with cooking spray.
- Working 1 patty at a time, place each one in the center of the iron and close. Cook until edges are crisped and golden brown, about 3 minutes.
Entire recipe makes 6 waffled crab cakes
Serving size is 1 waffle
Each serving = 1 Point*
*based only on ingredients that have an SP value