Slightly Cheaper Than Therapy

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Need…dinner…fast… September 21, 2007

Filed under: Seafood — slightlycheaperthantherapy @ 2:14 pm

My absolute favorite fast-break dinner to make is crab cakes.  Yes, you read correctly, crab cakes.  I took an already fabulous Weight Watchers recipe, put my own little spin on it, and ended up with a darn good meal that can be made in under 30 minutes.  Rachel Ray would be so proud (gag).   

I’m sure some of you might scoff at the idea of using canned crab, but don’t judge so quickly.  Good quality fresh crab isn’t especially easy to come by in these parts, considering we’re landlocked in all directions for at least 6 hours.  And having to actually go out of my way to Central Market to pick up the fresh stuff sort of takes the “fast-break” part out of the equation.  And while these are super tasty and are worth the effort (and then some), removing the quick part sort of diminishes my love of this dish.

 I’ve made these on several occasions for company (as my mom used to call it when I was little) and they’ve gotten rave reviews.  And, to be honest, I don’t even order crab cakes when I’m out anymore because they usually aren’t as good and/or are way greasier than these.  So just ignore the more humble ingredients and give ’em a try.  I just know you’ll love them as much as Hubby and I do.


1 lb. canned crab, drained
8 oz. canned tiny shrimp, drained
1 1/3 c. dry Parmesan bread crumbs
1/3 c. finely chopped green onions
1/3 c. chopped fresh parsley (or 3 tablespoons plus 1 teaspoon dried)
2 tablespoons fresh lemon juice
1 tablespoons 2% milk
1 teaspoon Louisiana hot sauce
1 1/2 teaspoons of Tony Chachere’s seasoning
4 large egg whites
1/2 c. dry Parmesan bread crumbs
2 tablespoons of olive oil

Combine first 10 ingredients in a bowl.  Divide into 8 equal portions.  Shape each into 1/2 inch thick patty.  Place breadcrumbs in a shallow dish and dredge patties in breadcrumbs.  Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.  Add 4 patties and cook 3 minutes.  Carefully turn patties over and cook for 3 minutes or until golden brown.  Repeat procedure with remaining oil and patties.  Serve with lemon wedges, if desired.


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