Yummy and Easy Crab Cake Recipe

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 I never knew crab cakes were so easy to make! Here’s a basic recipe that keeps fat and calories at a minimum. My husband loves crab cakes so this will probably be a new menu item for the week and I am so excited it is low of fat and calories… yummy!

Prep time:  35 mins
Cook time:  10 mins
Total time:  45 mins
 
Serves: 6
 
Ingredients
  • 1 lb crab meat fresh or 2 cans crab meat
  • 1 egg
  • ½ cup bread crumbs
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fat-free mayonnaise
  • ½ teaspoon onion powder
  • ½ teaspoon old bay seasoning
  • ½ teaspoon dry mustard
 
Instructions
  1. Mix all ingredients together in bowl.
  2. Make 6 crab cakes
  3. Place in refrigerator for ½ hour minimum
  4. Spray skillet with cooking spray, brown about 4-5 minutes each side.

 

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Healthy Whole Wheat Pancakes Anyone???

 

 

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I’m all for eating whole wheat versions of things if it makes sense. There are some whole wheat recipes I have tried like whole wheat cookies… Not so so good!!! My girls love pancakes so I tried whole wheat pancakes and well I failed a few recipes but this one is in my recipe book for sure! Be sure to whisk together dry ingredients and then whisk together wet ingredients and then combine them. Also be sure to leave the lumps!! Like most pancake recipes if you stir out the lumps your pancakes will come out tough and chewy instead of fluffy and light! But hey if you and your little ones like tough and chewy by all means get the lumps out! 

 

What You Will Need:

  • 1 cup 2% milk or see Notes below
  • 1 tbsp vinegar* (white wine or apple cider)
  • 1 cup whole wheat flour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 2 tbsp melted butter
  • butter for greasing the griddle

Directions:

  1. Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
  2. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
  4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and real maple syrup. Enjoy!

Notes

*You can substitute lemon juice for the vinegar, or you can sub buttermilk for the milk + vinegar if that’s what you have. 

*You can also substitute the butter with margarine or other healthy butter subs.