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
Nutritional Information
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.
Nutmeg Notes
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.
Tami
Care to share – leave a comment.
Do you like crab cakes?
Do you eat apples?
I have an apple just about every day!
31 comments
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Linda Palapala says:
November 9, 2012 at 11:51 am (UTC -7)
Thanks – I’ve been wanting a good recipe for crab cakes! (I just need to find the print button). In an earlier post I mentioned I had gone gluten free. I read an article that said it’s possible to eat sourdough and not have any problems – so I tried it and it’s true! I’ve been enjoying Boudin Bakery sourdough bread and eating enough of it to make up for a lost year’s worth of bread! So I’ll be using sourdough instead of the ww bread in these cakes. I also bought whole wheat pastry flour, which is a soft wheat that’s easier to digest. Can hardly wait to try it and see if it works.
Tami says:
November 9, 2012 at 5:34 pm (UTC -7)
Hi Linda! I am a huge fan of sourdough bread and love Boudin Bakery. So glad to know that the sourdough bread works for you. I use whole wheat pastry flour and its great for baking. Creates a lighter product than regular whole wheat flour. Have you tried Spelt flour? Its used a lot in gluten free baked goods. I think the crab cakes would be even better with the sourdough bread. Let me know how they turn out.
Renee@Mykitchenadventures says:
November 9, 2012 at 1:20 pm (UTC -7)
Delicious! I have a can of crab meat I picked up some time ago wanting to eventually make crab cakes…and NOW I have a recipe to use!!! Thanks!
Tami says:
November 9, 2012 at 5:35 pm (UTC -7)
Seems like we are often making the same things Renee! Hope you have a great weekend.
Cammy@TippyToeDiet says:
November 9, 2012 at 1:24 pm (UTC -7)
I saw this crabmeat at Target not long ago, and not being a big fan of crab, I just *assumed* it was some sort of crab-like product. That’s what I get for assuming, huh?
I sometimes melt a tablespoon of the Kraft caramel bits in the microwave and drizzle over sliced apples. Or I chop apples into some Greek yogurt and drizzle the melted caramel over that. I keep saying I’m going to make my own caramel sauce, but so far it’s still on the “someday” list.
Tami says:
November 9, 2012 at 5:36 pm (UTC -7)
I like your caramel drizzle idea Cammy. I will have to try a little over my Greek yogurt and apple – great idea. I have a huge list of “to try” recipes and ideas. I might never get to them all.:)
Leslie says:
November 9, 2012 at 1:51 pm (UTC -7)
I love crab cakes, and these look fantastic! Hubby is leaving tomorrow for another week in Texas, but when he gets back, I’m making these. Plus…we have a brand new Costco opening tomorrow close by (I’m thrilled!), so I’ll be able to get stocked up right away. Thanks for your always yummy looking recipes!
Tami says:
November 9, 2012 at 5:37 pm (UTC -7)
I made these right before my hubby had to go out of town and I enjoyed them for several meals while he was gone. I think he got one meal out of them and I had the rest! How exciting that you are getting a Costco. I really enjoy shopping there.
Sharon says:
November 9, 2012 at 2:11 pm (UTC -7)
I adore crab cakes – I ate my way through Maryland and lower New England last summer eating crabcakes! LOL! Our Fresh Market grocery has fresh crabcakes that taste pretty much like the real thing you’d get in Maryland and they run them BOGOF every couple of months, so I stock up as they freeze quite well. Bill doesn’t care for them, so they make a terrific lunch for me about once a week or so. And yes, I faithfully eat an apple every day. We are close to the end of apple season here, but it has been a good one. Pink Lady and Arkansas Black are about all you can find at the orchards now.
Tami says:
November 9, 2012 at 5:42 pm (UTC -7)
We are food sisters Sharon! Seems like we enjoy a lot of the same types of meals. I don’t think we have any Fresh Markets here. Oh, wait just as I wrote this I think I remember that a new store opened up here – a coupon came in the mail. It might be a Fresh Market! If so I will have to check out the crab cakes. These were very easy to make and although I didn’t freeze any I think they would freeze just fine. With our new food saver machine I could freeze them without and fear of freezer burn. I have never had a Arkansas Black apple – is it really black? I love apples and eat them all year long. I guess with us a being a global market there are fresh apples available year round.
Sharon says:
November 12, 2012 at 8:46 am (UTC -7)
Wow, I didn’t realize that Fresh Market was concentrated so heavily in the east, but did notice that there are two in California, one is Roseville and an “opening soon” in Palo Alto. Are either close to you? If so, you will enjoy checking them out as yes, we are food sisters and although Fresh Market isn’t somewhere I shop exclusively, they are quite fun and I totally LOVE their fresh meat counter. To me, it is the prettiest and freshest appearing option that we have. My second favorite part is the large bin selection they have of coffees, nuts, trail mixes, chocolate, etc. An Arkansas Black apple isn’t technically black, but it is the darkest red you’ll every see and from a distance, almost does appear to be black. My favorite orchard does manage to have SOMETHING available year round that they actually grew, but in another few weeks, it’s all things that will have been in cold storage. Still better than store bought that’s been shipped in from who knows where, but not as good as fresh off the tree!!
Tami says:
November 12, 2012 at 9:32 am (UTC -7)
I checked and a Fresh Market did open here. Got another set of coupons in the mail so I need to go check it out. I shop at several stores over the course of the month. There are certrain things I can only get at each one!
I will keep my eye peeled for that Arkansas Black Apple in case any ever make it to CA. I love to try new foods. Variety is the spic of life they say.
When you buy local not only are we reducing the “foot print” as they say but what you buy is so much fresher which means it lasts longer once you get it home. What I buy at the Farmer’s Mkt is bound to stay fresher longer than the stuff that has been trucked in. Although much of we can buy in the store here in CA is grown within the state.
Kim says:
November 9, 2012 at 2:24 pm (UTC -7)
Yum to both recipes! Going to Costco tomorrow, so have something new to add to my list:). I love crab cakes and caramel apples. The enchilada casserole sounds like something right up my familys alley, cant wait to see that posted.
I am following the 17 day diet, moved to Phase 2 though I havent been doing as well on getting my water, green tea, and probiotics in every day. I have been eating a sliced apple every day(honeycrisp are my favorite, then pink lady) dipped in greek yogurt mixed with stevia and peanut flour…..thanks to you. I have a couple of times added caramel extract to make myself feel like I am enjoying caramel apples.
I need to add the crabmeat to my Costco list before I forget:). As always, thanks! Impressed how you pulled together a quick dinner for your unexpected guests. Hope one day I will be able to do that with confidence and it not be grill cheese:)
Tami says:
November 9, 2012 at 5:51 pm (UTC -7)
It can be difficult to get in all that tea but I never have a problem eating my yogurt or Kefir. I love how they taste and both help keep me feeling full for hours. I do enjoy the apple dipped in yogurt with the peanut flour and if you add a little NuNaturals vanilla Stevia drops it seems to give it a little bit of a caramel flavor. I like the idea of using some caramel extract – I didn’t even know they made such a thing. Thanks for that tip Kim.
I have been cooking for my hubby and I for the past 33 years, had kids for 27 of those years so I guess I have a few tricks up my sleeve for pulling together a meal on short notice.
Nothing fancy but everyone left the table feeling satisfied. I think you are a better cook than you give yourself credit for. Just sayin!
Have fun shopping at Costco! All the Christmas stuff is on display and its so fun to look at.
Lori says:
November 9, 2012 at 4:27 pm (UTC -7)
I adore crabcakes, but like you mentioned – special occasion because of cost.
I eat some apples, but I probably wouldn’t eat that many if John didn’t buy them. He loves apples. I eat them usually when I start running out of the fruit for me during the week, like strawberries
Tami says:
November 9, 2012 at 5:54 pm (UTC -7)
I do love me some strawberries – well most berries but since they are now getting pricey for fresh ones I have stocked up on frozen ones. I still like the crunch of an apple though – its a good substitute for chips when I need to bite into something crunchy! I even like to sprinkle a little salt on my apple sicles – delicious.
Jody - Fit at 54 says:
November 9, 2012 at 4:32 pm (UTC -7)
Great recipe but not a crab fan… DO LIKE that deconstructed caramel apple!
Love apples!
Always nice for family gatherings… enjoy them!
Always thinking of you & your poor feet…. at least closer to getting the surgery…
Tami says:
November 9, 2012 at 5:55 pm (UTC -7)
Its really special to get everyone together these days since the kids don’t live at home anymore. We had a great time. Everyday gets me one day closer to surgery. It won’t be long. Have a great weekend Jody.
Veronica says:
November 9, 2012 at 11:51 pm (UTC -7)
Your crab cakes sound so good! I once bought a contaier of lump crab meat like that and it was AWFUL! I guess it went bad b/c it smelled like urine. *shudder* I haven’t dared trying buying fresh crab meat again but hopefully it was a fluke and next time will be fresher. Love your deconstructed apples, reminds me of “apple nachos” I’ve been seeing around, with a plate of apple slices and caramel (or warmed peanut butter) drizzled over, then garnishments like you used, including coconut. Sounds like you had a lovely dinner with the whole family! Gotta love that.
Tami says:
November 10, 2012 at 10:20 am (UTC -7)
Bummer about the stinky container of crab. Things like that really stick with you for a long time! Apple nachos – yum!
Kim says:
November 10, 2012 at 9:53 am (UTC -7)
If I wanted to use bread crumbs versus cutting bread up….how much would I use?
Tami says:
November 10, 2012 at 10:19 am (UTC -7)
From what I read when looking at crab cake recipes I think you need to use fresh bread to keep the crab cakes soft and moist. You can always break the bread up and place it in a food processor and pulse until the bread is broken into crumbs if you don’t want to deal with cutting it by hand. I didn’t see any recipes that used dry bread crumbs so I don’t think I would use them. Hope this helps!
Kim says:
November 10, 2012 at 4:29 pm (UTC -7)
Thanks! I don’t have a food processor so I will just try cutting it up myself. Went to Costco and bought the crab meat, butternut squash, and some kettle corn they were giving samples of (oooops! That wasn’t on your list but it was ohhh so good, think I am going to have to send with my husband to his office so I don’t eat anymore, I had two cups tonight. All three of my kids have braces so popcorn isn’t the best for them either, not sure what I was thinking.)
Tami says:
November 10, 2012 at 4:48 pm (UTC -7)
Oh those samples can really get us into trouble! I guess that’s why they do so many samples. Wow the crab was even more expensive where you live. Just cut the crust off and then cut it into little squares, it only takes a couple minutes. Enjoy!
Dr. J says:
November 10, 2012 at 10:02 am (UTC -7)
I like all seafood, but to me crab cakes are like taking a potato and frying it. The one problem I do have with crab and others like shrimp or lobster is unlike most fish, they have a high sodium content. I think this is an added salt, not from the salt water, and is as high as 1500 mg per serviing. When I was addicted to salt I never noticed, but now salt has a very bitter taste to me.
Tami says:
November 10, 2012 at 10:21 am (UTC -7)
Yikes that is a lot of sodium Dr J.
I didn’t think the crab cakes were salty at all – just delicious. 
Dr. J says:
November 12, 2012 at 12:57 pm (UTC -7)
True, the crab meat that you used and your recipe is so much better than crab cakes in most restaurants that I’ve seen. I wasn’t referring to your cooking, sorry!
Tami says:
November 13, 2012 at 7:49 am (UTC -7)
I wasn’t offended Dr J.
Kim Holt says:
November 10, 2012 at 4:30 pm (UTC -7)
I bought the crab meat from Costco…..at ours it was $19.99. I am sure your recipe is worth it!!!
MizFit says:
November 12, 2012 at 2:40 am (UTC -7)
hmmmm would this work with GF bread?
Tami says:
November 13, 2012 at 7:42 am (UTC -7)
I don’t know why it wouldn’t!