Tuesday, July 17, 2012

Crab Cakes from scratch!

So being from Iowa - I never considered that I would 1 - enjoy crab cakes or 2 - have the guts to try and make them on my own.  Well, Giant had a buy one get one free on their crab meat last week that I took advantage. Then I went in search of a recipe that I could handle that would use up the crab, give us some serious protein AND would push me outside of my comfort zone.  I have been cooking lately - I go in spurts, but it's the usual stuff that we had been making over the last 2 years.  I feel like this is the last true week of summer.  I start teaching again in August, the students come back to my "real" full-time job, Aiden is more and more active every single minute, my parents are coming to visit and we're having a garage sale this weekend.  Wow - all of that makes me feel anxious just typing it.  So when I planned our weekly menu this past weekend, I set out to tackle at least 4 or 5 new recipes because I know I will not have time again for quite some time!  I found a similar recipe for crab cakes on and modified it to fit my dietary WLS needs and make things just a bit more healthy : )  Here ya go...

10 whole wheat Ritz crackers, finely crushed
2 tablespoons of light mayo
1/2 tsp  of honey dijon mustard
1/2 tsp of old bay seasoning
1/4 tsp of Worcestershire sauce
1 large egg, beaten
a pinch of garlic salt
a pinch of cayenne pepper
16 oz. of imitation crab meat - found in resealable packages in the meat/seafood area (2 pkgs, most pkgs are only 8 oz)
1 cup of original flavor panko breadcrumbs
3 tablespoons of margarine

  1. Mix crushed crackers, mayonnaise, mustard, old bay, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  2. Stir in crab meat until mixture is combined but still chunky (I used a knife and fork to shred ours - it wouldn't make a nice patty if it was too chunky). Cover and refrigerate for 20 minutes.
  3. Sprinkle breadcrumbs on a plate or in a large flat dish.
  4. Shape chilled crab mixture into 4 or 5 patties; coat completely with bread crumbs.
  5. Melt margarine in a skillet over medium-low heat; cook crab cakes until golden brown, about 4 minutes per side, flattening if they are too thick in the middle.  Make sure to wait to flatten until they have crisped up a bit or else they will fall apart.
  6. Serve with tartar sauce, lemon wedge or cocktail sauce.  I did mine straight up - no sauce or lemon and they were great!!!
What they looked like in the skillet before I flipped them to finish off the other side : )


Anonymous said...

I just found your site. I am 3 weeks out from gastric bypass surgery, and am still on pureed foods (yuck) but am looking for recipes for when I can move on to real foods. Many of your recipes include rice, pasta, or bread. Have you always been able to tolerate those foods easily? I keep hearing horror stories of people who can't ever eat them again. Are there any foods you can't eat?


Melissa said...

Hi Darcy,

Great question! I am more than 2.5 years post-op and have started eating "normally" again. I say "normal" because I'm not eating what a normal/healthy adult should have always eaten - not what I was eating before. Yes, I do have bread, rice, pasta, etc. I have it in moderation and it does not bother me. Everyone is different. For me, I really have to watch anything with sugar or sugar alcohols. I have never gotten sick - not one day, not even while pregnant. I have lost over 175 pounds and have kept it off (even during the pregnancy). So I think having some carbs in my diet helps me keep balanced and not want to binge on things we can never have again like the sweets. I make sure to have plenty of protein at each meal - eat protein first and then go from there. It has worked for me and continues to work. I did not start introducing bread or carbs that were added carbs like rice until about 4 or 5 months out from surgery. I counted everything and accounted for everything that went in my mouth. I kept a spreadsheet of all the nutritional stuff that I ate. Basically, I retrained myself how to eat in those first 4 months and then went from there re-introducing things as I got further and further out. If you have any other questions, please feel free to ask or shoot me an email. congrats on being post op - it's a LONG journey ahead, but one that is very worth it!