Muffin-Tin Crab Cakes - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

MiladyB · 10-21-2009, 06:06 PM

Muffin-Tin Crab Cakes

SERVES 6
For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties.

Ingredients:
1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as, Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges, for garnish

Preparation:
1.Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
2.Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Nutritional Information:

Per serving
Calories 183 kcal
Carbohydrates 18 g
Dietary Fiber 6 g
Fat 5 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 21 g
Potassium 96 mg
Sodium 574 mg
Iron -
Cholesterol 124 mg
Folic Acid -
Nutritional Bonus:

Per serving
Vitamin C (60% daily value), Zinc (20% dv), Calcium & Vitamin A (15% dv).

Lana · 10-21-2009, 06:28 PM

You're the best...I'm making them this weekend!!!

Highlandlass · 10-21-2009, 06:42 PM

Hi, this sounds really good. My question is does crab taste very fishy? I know I should just taste it myself and should have by the time I'm this age, but fish and me are not friends. I do like tuna, halibut and shrimp, but other fishy-fish are not to my taste. Do you think I could make this with tuna? I bet my hubby would love these - he's the seafood guy around here. I'm just too manja-cake.

AirForceW1fe · 10-21-2009, 07:06 PM

Good fresh or pasteurized crab is not fishy at all. I make crab cakes all the time. It's a little pricey if you get the lump kind but since I eat so little it stretches a long way. I usually buy the claw meat and it's about $9 a pound here.

This is one of my go to meals. I would be lost if I could not eat or did not like crab meat. It was a favorite pre op and still is. I make a remoulade to go with it and they are awesome!

4 TBSP Kraft Olive Oil Mayonaise
1/2 TSP Old Bay
1 TBSP Dill pickle relish
1/4 TSP Cayenne pepper
Juice of half a lemon

quilterpam · 10-21-2009, 07:23 PM

What is Old Bay? I love crab meat..

Beth in Texas · 10-21-2009, 07:27 PM

Quote:

Originally Posted by quilterpam

What is Old Bay? I love crab meat..

Old Bay is home! LOL, Old Bay is used in a lot of Eastern Shore foods--predominantly Seafood--used in the boil mix for Steamed Maryland Blue Crabs, fish, and even french fries.

jerseygrl684 · 10-21-2009, 07:34 PM

LOVEEEEEEE crabcakes. love love love em. Cannot wait to try this one. Thank you beth.

Highlandlass · 10-21-2009, 07:36 PM

Quote:

Originally Posted by AirForceW1fe

Good fresh or pasteurized crab is not fishy at all. I make crab cakes all the time. It's a little pricey if you get the lump kind but since I eat so little it stretches a long way. I usually buy the claw meat and it's about $9 a pound here.

This is one of my go to meals. I would be lost if I could not eat or did not like crab meat. It was a favorite pre op and still is. I make a remoulade to go with it and they are awesome!

4 TBSP Kraft Olive Oil Mayonaise
1/2 TSP Old Bay
1 TBSP Dill pickle relish
1/4 TSP Cayenne pepper
Juice of half a lemon

Thanks AirForceWife for the answer. I was going to ask what Old Bay is but that has already been asked and answered. I'll be heading to the Grocery store again tomorrow - straight to the fresh seafood counter and will try the recipe. I'll try a remoulade to top it off but don't know if I can Old Bay - any suggestions for a replacement?

AirForceW1fe · 10-21-2009, 08:02 PM

You can get Old Bay in the spice section of any grocery store. It's a blend of about a dozen different spices so too much of a pain to try and combine your own, but if you can't find it let me know and I will send you some. I put a little in the crab cakes themselves.

And yep Beth you are right it is home. I grew up in DC and every weekend we would go down to the wharf and buy a bushell of fresh blue crabs. Crabs, crab imperial and crab cakes were a way of life growing up for sure!

MiladyB · 10-21-2009, 08:03 PM

Quote:

Originally Posted by Highlandlass

Thanks AirForceWife for the answer. I was going to ask what Old Bay is but that has already been asked and answered. I'll be heading to the Grocery store again tomorrow - straight to the fresh seafood counter and will try the recipe. I'll try a remoulade to top it off but don't know if I can Old Bay - any suggestions for a replacement?

You should be able to find Old Bay in the spice section of your grocery store. I also have found it near the fish counter.

I'm sure you could make this with tuna. I don't know why not.