January 30, 2011

Feeling Crabby

I made crab cakes for the first time! Woo! They were absolutely delicious, and actually whole grain, not greasy, and low in fat. Crab cakes and football. That's what Maryland DOES! Sorry I know that was a lame Wedding Crashers quote. I had to go for it.

2 tablespoons fat free Greek yogurt
1/4 cup green onions chopped up into small pieces
1/4 teaspoon black pepper 2 large egg whites salt and pepper to taste
1/4 cup wheat germ (just call me Cindy Goldstein the dietitian that I grew up with, I know) 1 pound lump crab meat (I got mine from Costco, and it rocked. One pound is about one can of them.)

Place bread in food processor; process until coarse crumbs. It should be about 1 cup roughly if you eye ball it, I added in wheat germ to make about 1 1/2 cups total. Combine breadcrumbs with the next ingredients (all of them). Keep pulsing away. If it's looking too dry or too damp, react accordingly by adding in more breadcrumbs or more Greek Yogurt. Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty. Wrap these patties in tin foil. They need to sit in the fridge for at least 1 hour before they go onto the frying pan. That's imperative or else they will most likely fall apart.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. The original recipe said to brown them on the sauce pan first and then bake them. I think that's not necessary, and Doug and I just got finished eating them from the skillet and they tasted wonderful. They take a little longer than I'd thought to cook. Probably between 12 and 14 minutes per each 2 or 3 I had on the pan. Be patient with them so that the top gets crusty.

For Breakfast: I also added crab into an egg dish with cheese and scallions. It came out pretty nice. I'm also thinking Doug will make a leftover crab cake with egg whites tomorrow morning. I'll survey and see how it went!

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