Tuesday, March 11, 2008

Reduced Sugar Cupcakes, Crab cakes

Hope you're having a good week so far!

Reduced Sugar Cupcakes:
Last weekend I tried the new
Pillsbury Reduced Sugar Cake Mix in the Devils Food flavor and it was awesome! I used the cake mix to make cupcakes and topped them with the reduced sugar icing! We brought them over a friends house and the kids seemed to love them, not even noticing all the missing sugar!

Crab Cakes:
I found this recipe online when searching for a crab cake recipe without any mayo (yuck!). I tried it out last week and love it! It is a little tough to get the cakes to stay together when placing them in the pan, but once they start cooking-they're good to go!


  • 1 lb. lump crab meat, drained (or three 6 oz. tins of commercial crab meat, drained)
  • 1 egg, beaten
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tbsp. lemon juice
  • 1 tbsp. Worcestershire
  • 1/2 tsp. Old BayTM seasoning
  • 1/2 tsp. dill weed
  • 1/8 tsp. black pepper
  • 12 ClubTM or RitzTM crackers, finely crushed (Don't even THINK of using saltines!)
Gently mix all the above ingredients in a mixing bowl, leaving out the cracker crumbs and crab meat for now. Mix in 2 tablespoons of the crushed crackers, saving the remainder of the crumbs on a plate for coating the crab cakes. Finally, add in the crab meat, and gently mix it in using a fork or spatula -- or better yet, your hands, coating the lumps with the mixture. Be careful not to pulverize the lumps when mixing - the idea is to keep the mixture chunky. After all, you didn't plunk down top dollar for super lump crab meat only to turn it into mush.

Place the mixing bowl and contents in the refrigerator for about 15-20 minutes to firm it up. After refrigeration, drain off any excess liquid.

Gently press mixture into thick patties (slightly smaller than hamburgers) and lightly coat them using the remaining cracker crumbs. Don't compact the cakes like you would hamburger; keep them a bit loose. Just enough pressure to make the mixture hold together. Fry the cakes slowly in butter at low heat in an uncovered fry pan or griddle, turning when the first side is brown.

Salt lightly and enjoy. You can eat them plain, or serve them with Old Bay Seasoning or a remoulade sauce. If you need more kick, serve with a good hot sauce. Makes about 6 - 8 cakes.

Original Recipe: http://users.goldengate.net/~kbrady/CrabCake.html

No comments: