On October 20, 2010 at 1:02 PM Pacific Time, Cleopatra_Nik wrote:
Oh so you eat now???? (rolls neck a few times for emphasis)
Um...yes...you should know this already!
Here's my post-WLS recipe. This can be crab cakes or crab balls, whichever size works best:
Nikki's Crab Balls
1 lb. jumbo lump crab meat
1 egg beaten
1/2 c. unflavored greek yogurt
2 tbsp light (not fat free) mayo
2 tbsp mustard (yellow does nicely but I like using dijon just for the heck of it)
Old Bay seasoning (I never measure but I'd venture to guess I use about 1-2 tbsp. I like the kick)
a splash of lemon juice
First, make sure your crab meat is free of shells. Shells + pouch = TROUBLE
Combine yogurt, seasoning, mayo, mustard and lemon juice until well mixed.
Combine that with the crab meat in a bowl and then add the egg and mix thoroughly. If it seems too wet to form a ball, use a little bit of whole wheat bread crumbs. I never have to though.
Form into balls or patties and bake in a preheated 350 oven for about 20 minutes.
Serve with a sauce made of Greek yogurt, garlic, dill and some more lemon juice OR my personal fave, just Greek yogurt and mixed with onion soup mix. (I heart onion soup mix btw)
ummm I said CRAVE.. and my lil lady has to eat as well LOL... Ill be making BALLS though. Wouldnt want to waste jumbo lump on cakes and I cant eat a whole cake. My balls are about walnut size.
WOT BUT is the pouch party downtown charles st??? getting ticket friday :D