So my thoughtful DH came home last night with a pound of lump crabmeat, thinking that crab cakes are a SBD-approved item. Unfortunately, he didn't realize that they usually require the use of a small amount of breadcrumbs to work as a binder. I just started week 2 of Phase I and thus am not permitted the 'crumbs. Any ideas for a sub? I'm thinking maybe some ground nuts or good parmesan; has anyone ever tried these?
hmmm...parmesan sounds good, so does ground nuts are even maybe ground flax seeds...no idea if that will work but, yummm! Sounds good! Post what you end up using. I have salmon I'd like to try it with, (when I get off phase 1). kitty
The South Beach Quick and Easy Cookbook has a recipe for crab cakes that calls for whole wheat bread crumbs. It's a Phase 2 recipe. If you can't find packaged whole wheat bread crumbs, maybe you could make them from whole wheat bread.
You know, I'd guess that oatmeal would work well too (the regular kind, not steel cut)...Put some in the blender or food processor and make a "flour" out of it.
Thanks, guys, but as I said, I'm still on Phase I. I have whole wheat panko breadcrumbs and am tempted to use those anyway, since I'd only need about 1/4 C for four servings, but this would definitely be against the rules. I haven't been having any cravings; do you think that would set me off?
Peanut/ almond/ other kind of nut butter? I used that in my falafel mix for phase 1 and it worked out OK. I know it's a totally different substance and you probably wouldn't want the taste in your crab cakes, but macadamia butter might not taste too strong.
Haha yes there is! I forget where I saw it... maybe Trader Joes? Personally I'm not a huge fan of macadamia nuts (except in macadamia and white chocolate chip cookies.... *drool*) but my grandpa lives by the stuff.
Charola, what did you end up doing and how did it turn out? I've never made them with parmesan or nuts. I don't know about oatmeal. The thing with crab is you don't want to use anything with a strong taste that will cover up the crab taste. You could tear up some wheat bread - I know lots of folks that make them that way with white bread. I usually use cracker crumbs or bread crumbs. But 1/4 cup is too much - you really only need a small palmful for a pound of crab, say 2 Tbs. You only need it to hold the cakes together. If you make the cakes and then refrigerate them for a bit, they solidify and you can get away with using less binder.
I haven't made them yet because I didn't get to the grocery store today but I'll be going tomorrow and seeing what they have for crab. I live in Boston though- there's GOT to be a fish market somewhere that I just don't know about where I can get decently priced seafood. I'll ask around :P I'm used to using canned stuff which does in a pinch, but I would prefer as close to the ocean as possible!
I'm going to be making them tonight and think I've got it figured out. While I considered using some kind of nut at first, Charola is right; I think the taste would overpower the taste of crab. Instead, I'm planning to bake some shredded parmesan in a thin layer, let it cool and then crumblie it into crumbs. I'm also going to use Schmoddle's trick of refrigeration to let them firm up a bit. I'll let you all know how it works out.
Erica, at the worst they will come apart in the pan and not be pretty but they will still be yummy! Good luck, wish I was eating at your house tonight. My crabcakes from the weekend are all gone...
You know, I'd guess that oatmeal would work well too (the regular kind, not steel cut)...Put some in the blender or food processor and make a "flour" out of it.
Crab cakes recipe
