Are you loving all these new recipes as much as I am? I knew I wouldn't be able to do such a strict diet just eating grilled chicken and veggies. If I tried to do that I would have gotten bored and given up the first week. So I've been trying really hard to come up with fun, easy recipes that are healthy and tasty. It occurred to me recently that I've never made crab cakes! Pretty surprising considering my husband is from Maryland and I LOVE crab cakes :) Here's another healthy dinner or lunch option sure to satisfy any seafood eater.
Apparently crab cakes are typically made with blue crab, which is perfect since I recently discovered this canned, frozen crab meat at my local Thrifty Meat & Produce shop. Fresh crab meat is really expensive - this is real crab (just previously frozen) for only $10/lb! At Publix, you pay $9 for 1/2 pound of crab meat usually.
You can find the original recipe for the crab cakes here: http://allrecipes.com/recipe/baked-maryland-lump-crab-cakes/
The only thing I changed was to use low-fat mayo, I used EggBeaters instead of the egg product they recommended and I omitted the melted butter. Basically you just dump the crab meat, EggBeaters, mayo, worcestershire and spices (mustard, parsley, pepper, baking powder and a heap of Old Bay) into your KitchenAid mixer and let it mix it into a nice smooth consistency.
Then form the mixture into patties - they are VERY soft when you are making the patties. To keep the sizes fairly even, I used a large cookie scoop and did two scoops per patty. I lined a baking sheet with foil and sprayed it with PAM then baked at 375 for 10mins on each side.
For the cucumber salad, you can find the original recipe here:
http://shewearsmanyhats.com/2013/05/cucumber-dill-greek-yogurt-salad/
It was really tasty and very light/refreshing - a perfect match for the crab cakes. Plus, who doesn't love fresh dill? it was so easy, just peel, seed and chop the cucumber. Then stir in a little greek yogurt, rice vinegar and spices and you're done!
The only thing I changed was to use low-fat mayo, I used EggBeaters instead of the egg product they recommended and I omitted the melted butter. Basically you just dump the crab meat, EggBeaters, mayo, worcestershire and spices (mustard, parsley, pepper, baking powder and a heap of Old Bay) into your KitchenAid mixer and let it mix it into a nice smooth consistency.
Then form the mixture into patties - they are VERY soft when you are making the patties. To keep the sizes fairly even, I used a large cookie scoop and did two scoops per patty. I lined a baking sheet with foil and sprayed it with PAM then baked at 375 for 10mins on each side.
For the cucumber salad, you can find the original recipe here:
http://shewearsmanyhats.com/2013/05/cucumber-dill-greek-yogurt-salad/
It was really tasty and very light/refreshing - a perfect match for the crab cakes. Plus, who doesn't love fresh dill? it was so easy, just peel, seed and chop the cucumber. Then stir in a little greek yogurt, rice vinegar and spices and you're done!
You want to know the best part? Not only is it filling and delicious, but it's low calorie and low carb too! Here's the nutrition facts for the serving shown above:
Now if you don't mind a few extra calories, or if you just really like sauces...I found a great horesradish/bloomin onion sauce to go with the crab cakes. It doesn't take much to add a nice kick!
