How to make Weight Watcher friendly crab cakes

16 ounces of lump crab meat
4 ounces scallops (doesn't matter if they're bay scallops or sea scallops)
3 egg whites
2 tsp Old Bay seasoning
1 tsp Dijon mustard
2 tbs melted butter
2 tbs chopped scallions

1. Pick through the lump crab meat and discard any shells. Keep the lumps together as much as you can.

2. Using a blender or food processor, puree the scallops and just one egg white and mix into the crab meat.

3. Add the Old Bay, butter, scallions, and mustard. Stir gently.

4. Whip the other 2 egg whites to a very soft peak stage and fold into the crab mixture. Form either 4 crab cakes (4 points each) or 6 cakes (3 points each).

5. Spray a non-stick pan with butter flavored Pam. Lightly fry each side until brown, about 3 or 4 minutes - use two spatulas to flip the crab cakes so you make sure they stay together.

Variations: Use 1/4 cup panko bread crumbs and lightly pat them onto the crab cakes before frying. If you've formed 4 crab cakes, adding the panko will add 1 point (5 points total). Interestingly though, if you form 6 cakes, they're still 3 PointsPlus point each.

Serve with a tender ear of corn (1 point) and a small salad. Just a perfect dinner for a summer evening!

If you try these and have a variation, please leave me a comment (waaaaay down at the bottom of the page) below. I'm always up for ideas about perfecting this recipe.