Begin by combining the crabmeat, breadcrumbs, shallots, milk, mayonnaise, parsley, bay seasoning, and pepper in a large mixing bowl.
Using moistened hands, shape the mixture into eight small round cakes and cover them with plastic wrap.
Place the cakes in the refrigerator for one hour to chill.
Take out a sheet of wax paper and spread flour evenly across it.
Remove the crab cakes from the refrigerator and lightly coat each one on both sides with the flour.
Melt the butter in a large nonstick skillet over medium heat.
Cook the crab cakes in the skillet until they are golden brown and crispy, approximately 4 or 5 minutes on each side.
Line a serving platter with greens.
Place the cooked crab cakes on top of the greens on the serving platter.
Notes
Serving Size: 2 Crab Cakes6 Points (2022/2023 Plan)MyWW Points: 6 Blue Plan and 6 Green Plan6 WW Freestyle Points and 6 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.