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Recipe Review: ESBM: The Gift of Crab & Mind Your Peas & Cous

Posted Jan 27 2009 8:19pm

Double wammy recipe review here!

Loved the crab cakes, but the couscous concoction, not so much. I think it might have been my fault with the couscous. I didn't let it cool enough before mixing it up with the rest of the ingredients, so I think it made it mushier than it is supposed to be. But, I won't be trying that one again. I did love the concept though, but I'll try again with another variation.

But, the crab cakes were scrumptious! The sauce seemed a little sketchy when I was making it, but I'm always willing to give things a chance and it was tasty. The sauce definitely is different, but it definitely gives the crab cakes an extra punch of uniqueness. But of course, you could totally leave the sauce out if you wanted.

So for anyone who's interested, here are the recipes for the above:

The Gift of Crab

1c diced fresh mango
1/2c diced banana
1/4c light coconut milk
1/4c plain, low fat yogurt, or light sour cream
2 tbsp hoisin sauce
1/2 tsp curry powder

Crab Cakes
1c unseasoned dry bread crumbs, divided
1 lb (454g) fresh, frozen, or canned lump crab meat
1/4c flaked coconut
1/4c light coconut milk
2 tbsp minced red bell pepper
2 bsp minced fresh cilantro
2 tbsp minced green onions
1 tbsp hoisin sauce
1 tbsp grated gingerroot
1 egg
1 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp each olive oil & butter

  1. To prepare sauce, whirl together all sauce ingredients in a food processor or blend until smooth. Refrigerate until ready to use. Sauce may be served cold or warm. To warm, heat over medium heat in a small saucepan, stirring constantly.
  2. For crab cakes, spread 1/2c bread crumbs on a small plate. Place remaining 1/2c bread crumbs in a large bowl and add remaining ingredients, except olive oil and butter. Mix well using your hands. To form crab cakes, fill a 1/4c measuring cut with crab mixture and pack it down firmly. Flip the measuring cup over and shake it so the crab cake lands in your hand, then shape it a little so it's nice and round and about 1/2-inch thick. Handling crap cake very gently, dip each side in bread crumbs, then place crab cake on a plate until all of them are formed.(At this point, many recipes suggest refrigerating the crab cakes for 1 hour to help them hold together. However, as long as you are gentle with them, they shouldn't fall apart.
  3. Heat olive oil and butter in a large, non-stick skillet over medium-high heat. Carefully place crab cakes in skillet. Cook for about 3 to 4 minutes per side, until crab cakes are golden and completely heated through. Serve hot with cool or warm sauce.
Makes 12 crab cakes and 1 1/4c sauce
Per crab cake: 2 POINTS (95 cals/3.4 fat/0.4 fibre)
Per 2 tbsp sauce: 1 POINT (32 cals/0.5 fat/0.6 fibre)

ESBM - Mind your Peas & Cous

1/2c bottled low-fat Italian Dressing
2 tbsp sun-dried tomato pesto
1 tbsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
1 tsp granulated sugar

12/3c whole wheat couscous
1can (19oz) chickpeas, drained and rinsed
1c peeled, diced English cucumber
1c diced orange or yellow bell pepper
1c quartered cherry tomatoes
3/4c shopped green onions
1/2c crumbled light feta cheese
1/4c chopped fresh dill
1/4c chopped fresh parsley
1/4c chopped black olives
Freshly ground pepper to taste

  1. Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use
  2. Prepare couscous according to package directions, omitting salt and butter. Let cool.
  3. In a large bowl, toss together cooked couscous and remaining ingredients. Add salad dressing and mix well. Cover and refigerate for at least 2 hours. Toss before serving.
Makes 10 servings: 4 POINTS each (about 3/4c)
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