Shrimp and crab

We had leftover crab from our fondue fest.  I ended up making Maryland style crab cakes.  I had to adjust the recipe to the amount of crab I had left.

  • 5 ounces crabmeat
  • 1 ounce bread crumbs
  • 1 egg
  • 1 tablespoon light mayo
  • dash Old Bay Seasoning
  • salt and pepper to taste
  • dash of worcestershire sauce
  • 1/2 teaspoon dry mustard

Mix together eggs, mayo, Old Bay, pepper, worcestershire sauce, and mustard until creamy. 

Add bread crumbs, mix evenly.  Shape into cakes (I got three).  Saute in pan with a hint of vegetable oil and Pam, about 5 minutes each side.

pan fried in butter flavored Pam

pan fried in butter flavored Pam

Then I found this product at the store – it was on sale for $2.00 and the whole thing is only 90 calories.  It ususally sells for $4.00, which I don’t think it is worth that, but I’ll check the sale papers for it.  I added hot sauce to the broth to kick it up a notch.

90 calories, 2.5 fat, 10 carbs, 1 fiber, 7 protein

Whole container: 90 calories, 2.5 fat, 10 carbs, 1 fiber, 7 protein

All together:

545 calories, 23 fat, 42 carbs, 7 fiber, 41 protein

545 calories, 23 fat, 42 carbs, 7 fiber, 41 protein

By the time I got down to my office gym, I realized that I forgot my cheat sheet for my circuit training.  So I ended up doing 40 minutes walk/run.  Three weeks away from the 5K!

3 thoughts on “Shrimp and crab

  1. The won ton soup looks awesome!

  2. Great lunch. I haven’t had crab cakes in forever. They were my ex’s favortie dish in college so we had them like once a week. I don’t think i’ve made them since we split

  3. Thanks for the comment on my blog! Yes, I prefer hot soups, too, but I love soup so much that I want it in the summer, when hot = not appropriate. However, today is a rainy, rainy day in the Twin Cities, so sweet corn + chicken soup it is!

    Crab around here is generally expensive and flown in, so with expensive food, I can’t bear to not eat it in its natural form. But the crab cakes sound good!

    -Erin @ Sprouted

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