Growing up in Maryland I was raised on blue crabs! In the summertime that meant early morning trips to the whole sale fish market to buy bushels of crabs for neighborhood crab feasts. Crab feasts were not complete without paper covered tables, wooden mallets and melted butter for dipping! The butter added quite a few calories but it was oh so good! These crab feasts would last all day with grilled hamburgers, pot luck sides and yummy desserts served well into the evening. Music, games of kickball, volley ball or badminton and runs through a sprinkler would provide entertainment for everyone.
There were always crabs leftover. We would sit with my mother and pick the meat out of the crabs. She would make our favorites with the leftover meat delighting us with Maryland crab soup and crab cakes. However, crab cakes were at the top of the list! Our preference in crab cakes was to have as little filler as possible. And to add just the right amount of Old Bay Seasoning.
Crab cakes are often made with mayonnaise and white bread to help bind the meat together to form crab cake patties. I eliminate the mayonnaise as I have found that it is unnecessary. I use just a couple tablespoons of whole wheat dry bread crumbs in place of slices of white bread. The trick to keep the patties from falling apart is to wait until they are lightly browned on one side before flipping them and to turn them slowly and gently. You can also cook them under a broiler, flipping them slowly when the top is lightly browned.
Living by the sound in North Carolina we take our grandchildren crabbing but haven’t caught enough to cook up yet! Luckily the local fish market is just down the road…
1 pound lump crab meat, sorted through to remove shells
2 eggs, whisked
2 tablespoons whole wheat bread crumbs
2 teaspoons dried parsley flakes
2 teaspoons Old Bay Seasoning
½ teaspoon yellow mustard
Coconut or olive oil cooking spray
After sorting through crab meat to remove remaining shells dump it into a medium size mixing bowl.
Sprinkle bread crumbs over top of the crab meat.
Add eggs and remaining ingredients mixing well.
Don’t be afraid to mix it with your hands!
Shape into 8 patties.
Heat a large skillet over medium high heat.
Spray skillet with cooking spray
Place crab cakes in skillet and cook for approximately 5 minutes until lightly browned.
Carefully flip the crab cakes.
Cook for 5 more minutes or until lightly browned.
Container equivalents (per serving - 2 crab cakes): 1 red
By Donna Englestad
Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/
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Hi! This is Donna. I am a grandmother, mom, wife, and a teacher. I also love cookbooks, love to bake and really enjoy food! At age 56 I have developed a love of fitness after losing 46 pounds on the 21 Day Fix! I have always struggled with my weight! When menopause struck and things got totally out of control... My weight only went up not down. My muffin top turned into a bakery shelf. I desperately wanted to lose weight and improve my health. I wanted to be able to play and keep up with my beautiful grandchildren. Nothing I tried worked until I found the 21 Day Fix. Now instead of a tight size 16 I wear a comfortable 8 and even some 6's! At age 56 I am in the best shape of my life. My current goals are to improve my strength and to continue toning my body. I along with my daughter, Danielle, am here to help you reach your own fitness goals! You are never too young or old to become fitter, healthier, and stronger!