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TOPIC:   crab cakes challenge 


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ACORALSEA
ACORALSEA's Photo Posts: 4,197
2/14/08 5:00 P

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Hi, Moe:

Glad you liked them! I'm a huge fan of MD crab cakes - yum!

Alysia :)

"Life is like a banquet, and most poor suckers are starving to death." Auntie Mame

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MOEDANCING
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2/14/08 4:15 P

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Thanks for the recipe Alysia...the wasabe was a kick!!!
Living on the Eastern Shore of Maryland crab cakes are king...it was such a delight to try something new...I eliminated the bread crumbs altogether...and they were delish!!!emoticon

Maureen

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ACORALSEA
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1/10/08 6:37 P

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I've tried variations of my crab cake recipe, but like this one the best. The Panko bread crumbs can be swapped for whole wheat/whole grain breadcrumbs. The real mayo cuts the heat of the wasabi mayo. You can try drained yogurt as a substitute.

Thanks for the shrimp escabeche recipe. One thing about shrimp is that you can have as much as you like because it's easy on the calorie bank. All you need to avoid are rich and creamy sauces.
:)

Alysia :)

"Life is like a banquet, and most poor suckers are starving to death." Auntie Mame

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EMDEDE
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1/10/08 5:54 P

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Have you ever tried modifying your crab cake recipe so it is more calorie friendly? How did it work? I would love to try this at home because I love crab cakes and my favorite I have found are those at
Ruby Tuesday (big lumps of crab, just enough 'filler' to hold together). Although I can't share a recipe for crab cakes, I do have a great make ahead shimp dish that we even take camping! Enjoy!

Grilled Shrimp Escabeche Recipe courtesy Bobby Flay

Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 12 minutes
Yield: 8 servings

1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves


Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.

Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.


SW: 179
GW: 150 (05/05/08)


 
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ACORALSEA
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12/19/07 12:23 A

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Because I use the eye ball measurement method, I'm not terribly sure what the proportions are and you may have to adjust the ingredients. I'm guessing here:

Makes 6 crab cakes

2 C shredded crab
1 large egg, beaten
1/2 - 3/4 C Panko bread crumbs
1 Tblsp (or so) wasabi mayo
1 Tblsp real mayo

Blend all together gently in a 1 Qt bowl. The mixture should be dry enough to form patties by hand. The main reason why I like king crab legs is because you get more meat with less effort for the price.

Hope this works out for you!



Alysia :)

"Life is like a banquet, and most poor suckers are starving to death." Auntie Mame

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WHITEANGEL4
WHITEANGEL4's Photo SparkPoints: (198,966)
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12/18/07 10:22 P

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Thanks for the recipe. I love crab cakes but I no long purchase the commercial ones, even though one local brand is wonderful, I do not like all the unhealthy ingredients. I will be trying your recipe after the new year when all the holiday foods have settled down. I eat fresh homemade soups for at least a week after the holidays to give my body a break.

Keep on track


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ACORALSEA
ACORALSEA's Photo Posts: 4,197
12/18/07 5:09 P

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just thought that sounded fun!

I love crab, in spite of its gazillion calories (something like 460 versus low-cal shrimp), and I especially love crab cakes. Mine are very simple: cooked crab meat, shredded (I prefer king crab) and mixed with 1 slightly beaten egg, panko crumbs, wasabi mayo, a bit of real mayo and a little lemon juice. Form generous tablespoonfuls (I use soup spoons) into balls and flatten into cakes about 2" in diam and about 1" thick. "Fry" in a heated non-stick pan coated with canola or olive oil spray until golden brown (about 3-4 mins each side).

I'm not one to drown things in sauces or dressings, so a sauce would be up to you.

I made some for my son and me at lunch and they were yummy!

Do you have a nice crab cake recipe you'd like to share?

Alysia :)

"Life is like a banquet, and most poor suckers are starving to death." Auntie Mame

SlowFatRunners
teams.sparkpeople.com/slowfatrunners
www.slowfatrunners.com
Coach, RRCA Certified
Head Coach/HM-USAFit-RR
USATF National Masters
USAT National Qualifier
ACSM
Austin Running Club
Galloway Training
Lifetime Fitness Tri Team
LTF Cycling Team
Founder: SlowFatRunners.com
Team Munkibut


 current weight: 138.5 
 
147
141.5
136
130.5
125


 
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