Up 1.6lbs today to 171.2lbs.
I had a busy day sorting through the house. The first target was going through and getting rid of old paperwork.
Breakfast was sardines, medium stickleback and smoked oysters (yeah
flower123). Lunch was my usual with smoked sturgeon, mussels, crabcake, squid and smoked oysters (yeah
flower123)!
Exercise: Ran 5 miles before breakfast with my running club. Did 1 hour weight training before lunch.
Hoping for a loss tomorrow.
Quote:
Ian How do you make your crab cakes? I made a large salmon patty today and experimented a little. I didn't want to use any breading. I used egg as the binder. I did have to drain off some liquid but over all it was a hit. I also sauteed some onion and red peppers to add to the mixture.
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Well,
Diana, there are crab cakes I make for me and those I make to eat with other people.
For me, I drop the breadcrumbs and the mayo. They do not bind so I just bake the whole mixture in a tin and, when done, weigh it out in 6 ounce portions, wrap each in foil and squeeze into a patty, allow to cool and freeze.
I make two types. One with just lump crab that I buy fresh (it's cheaper than canned). And one with half lump crab and half canned shrimp. I have got about 20 or so in the freezer at the moment and will continue making 6 or so each week.
My recipe is:
2lbs lump crab
2 eggs
2 tablespoons of parsley
2 tablespoons of Worcester sauce
2 teaspoons of Old Bay spice
2 tablespoons of baking powder
and if making to eat with other people (real crab cakes that bind) I add:
2 tablespoons of breadcrumbs
2 tablespoons of light mayo.
I broil for 6 minutes each side on a low heat.
To reheat from frozen I just defrost and put each crab cake in the microwave for 90 seconds.
It's a delicious way to get my shrimp and crab!