When a healthy craving strikes I try to satisfy it. My most recent craving was for crab cakes. Well as you know ordering any form of crab in a restaurant makes a huge dent in the wallet so I decided to make my own. While shopping at Costco I found a 1 pound tub of lump crab meat – no fillers thank you very much.
It can be found in the refrigeration section. This was a special splurge since it cost $16.99. If you don’t have Costco use the Chicken Of The Sea Store Locator to find where it’s sold near you. Trader Joe’s has crab meat as well as regular grocery stores. I haven’t looked for this at Sam’s club so I don’t know if they carry it.
Let me point out that I did get 10 – yes that’s right 10 crab cakes out of this pound. When you break it down the cost isn’t so bad for 5 servings of 2 crab cakes each.
There were so many recipes on the Internet that it made my head spin! I knew I didn’t want crab cakes that were too bready or filled with a ton of additions. Sometimes simple is best. The recipe that jumped out at me was the Old Bay Seasoning recipe. It was really too plain so I made the addition of chopped green onions, fresh chopped parsley and fresh lemon juice. After forming the patties they were put in the refrigerator for about 30 minutes to chill.
These were browned in a non stick skillet on the stove in two batches of five. Use a little oil if you wish or non stick spray.
The trick is to let them get nice and brown forming a little “crust” before trying to turn them over. They are delicate but none of mine fell apart.
Not being a fan of tartar sauce all I needed was a little fresh lemon juice – the delicate sweet flavor of crab meat came shining through.
The recipe was perfect. In fact just typing up this post is making me want these all over again. So flavorful, satisfying and low calorie!
Classic Crab Cakes
- 2 slices whole wheat bread, cut into little pieces, trim off crust and discard
- 1 tablespoon non fat milk
- 1 tablespoon reduced fat mayo made with olive oil
- 1 tablespoon Worcestershire sauce
- 1/3 cup green onions, finely sliced
- 1/3 cup fresh parsley, finely chopped
- 2 egg whites, lightly beaten
- 2 tablespoons fresh lemon juice
- 1 tablespoon baking powder
- 1 teaspoon Old Bay Seasoning ( I used a rounded teaspoon full)
- 1 pound lump crab meat
- salt and freshly ground black pepper to taste
In medium size bowl moisten bread with milk. Add rest of ingredients. Mix lightly then shape into 10 equal crab cakes. I found the best way to do this was to weigh the entire mixture then divide it by 10 and weigh out the amount for each patty. Then I molded the crab cakes using a small measuring cup to get them nice and round.
Place each crab cake on a foil lined baking sheet or platter. Cover and refrigerate for 30 minutes or longer before cooking.
Preheat a non stick skillet, spray with non stick spray and cook crab cakes in two batches being sure to not over crowd the pan. The trick is to be sure and get a nice brown “crust” before flipping – this takes about 4 minutes. The crab cakes are delicate so be careful when turning. Brown other side, remove and repeat with remaining crab cakes.
Yield: 10 crab cakes
Serving size: 2 crab cakes
Per Serving; 133 Calories, 1.9g Fat, 117.6 mg Cholesterol, 446.6 mg Sodium, 9.2g Carbs, 2.5g Fiber, 21.7g Protein, WWPP 3
Recipe Inspired by the original Old Bay Seasoning classic recipe.
It’s apple season which means there are so many fun varieties to try. Fuji, Gala, Jonagold, Pink Lady, Honey Crisp, Ambrosia and so many more. They are perfectly sweet and delicious all on their own but if you want to guild the lily the deconstructed caramel apple is sure to please. I recently served this as dessert at a group gathering and it was enjoyed by all. I was going to make my Gourmet Caramel Apples but wasn’t feeling like spending the afternoon in the kitchen that day. Instead I took all the ingredients with me and dessert was served up as a deconstructed caramel apple!
Deconstructed Caramel Apple
- Mrs Richardson’s Butterscoth Caramel sauce or your favorite brand of caramel dip
- chopped nuts, peanuts, almonds, pecans
- mini chocolate chips
- white chocolate chips
- Apples, cored & sliced
Warm up the caramel dip in the microwave. Pour warm caramel in individual little dishes or use one ramekin per couple. Pass dishes of chopped nuts and chocolate chips so everyone can choose their favorites. Dip the apple slices in warm caramel and sprinkle with some extras. Yum!
I also served store bought thin ginger cookies - good for dipping in caramel.
The calories aren’t too bad. One tablespoon of Mrs Richardson’s caramel sauce is about 65 calories, 1 teaspoon chopped nuts 17 calories, 1 teaspoon mini chocolate chips 23 calories, half an apple about 40 calories – 145 calories total.
Last night I had an impromptu dinner with the adult children. I had my favorite easy Split Pea Soup going in the slow cooker. In the afternoon I had decided to make a meat dish just in case son David showed up to do his laundry which he indicated might happen. Katy came over to go shopping with me and when we found out around dinner time that her hubby was nearby we decided to all gather at my house for dinner. David was indeed home getting his laundry caught up when we arrived. He had found the enchilada casserole in the frig and was hoping we were having that for dinner.
The guys went for the Enchilada Casserole – recipe to be shared soon. It was a huge hit and so easy. I sent all the leftovers home with David as he is missing home cooking. For dessert we had apple slices with warm caramel sauce for those who wanted to use it as a dip. So easy and yet it’s a big hit with everyone. It was nice to spend time with the young adults and share a meal.
Have a wonderful weekend.
Care to share – leave a comment.
Do you like crab cakes?
Do you eat apples?
I have an apple just about every day!