Asian Style Crab Cakes

By Lori Powell

For the New Year I am striving to eat less meat and increase my portion of vegetables and other lean proteins, such as fish.

So when I was developing a recipe with crab meat for Prevention magazine (I am the Food Director), and I had 8 ounces left over, I thought crab cakes would be a delicious way to use the remainder.

I used what I had on hand in my pantry to create the following Asian Style Crab Cakes with watercress and pickled beets…such as panko, eggs, scallions, fresh lime, watercress, mayo, pickled ginger and beets, and a touch of seasoned rice wine vinegar.

I never order crab cakes out since they are usually made with a lot of filler, such as breadcrumbs, and never enough crabmeat. I want to see the chunks of crabmeat in my cake and so they are one of those dishes that I love to make at home. Plus they are super easy and cook quickly.

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Surprise! These ‘Crab’ Cakes are Made with Zucchini

By Sandy Hu

Cherie Pollock of Orland, California, is one of those competent, talented home cooks who can whip up a beautiful gazpacho for 20 and still bake three pies from scratch for lunch. So when she told me about a recipe for ‘crab’ cakes made without crab, of course I was intrigued. Cherie didn’t know the origins of the recipe; she had received it from a friend.

I was skeptical of the outcome, at first. And had the recipe come from anyone but Cherie, I don’t know if I would have tried it. But I did yesterday, and when served hot and crisp, the patties were really quite good. And yes, they did taste surprisingly like crab cakes.

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Crab Cheese Fondue Comes out of the Closet

By Sandy Hu

I have a secret. My always-popular holiday dip is made with products I’d like to keep hidden from my guests. I’ve been known to hurriedly shove the containers in the trash as that first doorbell rings.

It’s not that there’s anything really wrong with the ingredients. It’s just that people have high expectations. Freshly grated Cheddar…fresh-caught crab? Nope.

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