just curious! Thanks

Possibly. The thing to remember is unless you are making them yourself it's hard to know what other then crab and bread pieces are in there. The other thing is the sauce that goes over them; VERY high in fat. If you are going to a restaurant see if they have cal. listed on line.

Possibly. The thing to remember is unless you are making them yourself it's hard to know what other then crab and bread pieces are in there. The other thing is the sauce that goes over them; VERY high in fat. If you are going to a restaurant see if they have cal. listed on line.

Yes, I may be going to a restaurant this weekend and I would like to be prepared. I probably will just get the crab cake and cut it in half. I dont' want the sauce.

Thanks,

I probably wouldn't consider crab cakes mushy (they're kind of in the same category as like a salmon burger maybe...which isnt as solid as a piece of meat or something, but its definitely not mushy). I love crab cakes and make them a lot, but I still sometimes get stuck when I eat them. I don't usually order them at restaurants because they rarely bake them, they always pan fry them, and there is often ingredients that I don't want to waste calories on in restaurant crab cakes, especially when I can make really delicious ones at home. Sometimes when we go to a steakhouse I order them, but I just have to conserve my calories for them if I want to have them out to eat. Anyhow, I probably wouldnt call them mushy. Mushy is more like mashed potato consistency. If you put the crabcake in a food processor for a few seconds (gross lol) it would be mushy.

I did. and they were good. I stuck to the 1/2 cup though. It was a good relief....

just curious! Thanks

I probably wouldn't consider crab cakes mushy (they're kind of in the same category as like a salmon burger maybe...which isnt as solid as a piece of meat or something, but its definitely not mushy). I love crab cakes and make them a lot, but I still sometimes get stuck when I eat them. I don't usually order them at restaurants because they rarely bake them, they always pan fry them, and there is often ingredients that I don't want to waste calories on in restaurant crab cakes, especially when I can make really delicious ones at home. Sometimes when we go to a steakhouse I order them, but I just have to conserve my calories for them if I want to have them out to eat. Anyhow, I probably wouldnt call them mushy. Mushy is more like mashed potato consistency. If you put the crabcake in a food processor for a few seconds (gross lol) it would be mushy.

Hi, I was actually looking for your blog, violinist with a band. I will checkit out. Glad you posted a comment. Anyhoo, I don't make crab cake, so I don't know what homemade tastes like. I just plan to cut in half and then quarters or something and keep it rolling. I think it will be fine. I do have a question for you since you seem to know a lot. I hear a lot of talk of "sliming" and "PBing" Can you explain what these are?

Thanks,

I guess I was considering them mushie like is that I could have canned tuna at that stage and if you were to mash up a crabcake it would be tuna like consistancy.

Yeah, we should have a dictionary for some of the abbreviations! PBing is productive burp, the sliming is pretty much what it sounds like!

Hi, I was actually looking for your blog, violinist with a band. I will checkit out. Glad you posted a comment. Anyhoo, I don't make crab cake, so I don't know what homemade tastes like. I just plan to cut in half and then quarters or something and keep it rolling. I think it will be fine. I do have a question for you since you seem to know a lot. I hear a lot of talk of "sliming" and "PBing" Can you explain what these are?

Thanks,

pbing is productive burping. you burb and more.

i still have not gotten the full grasp of what sliming is.

i dont think i want to experience either one really. Please excuse me if i answered inappropriately.

i still dont understand alot of the lingo that goes with this procedure. but i am super cautious on my food so i dont ever experience something i should not.

Good luck!

Hi, I was actually looking for your blog, violinist with a band. I will checkit out. Glad you posted a comment. Anyhoo, I don't make crab cake, so I don't know what homemade tastes like. I just plan to cut in half and then quarters or something and keep it rolling. I think it will be fine. I do have a question for you since you seem to know a lot. I hear a lot of talk of "sliming" and "PBing" Can you explain what these are?

Thanks,

Oh cool! I'm glad you found it! Thanks for reading it

PBing is what everyone said - productive burp. You "burp" and whatever was stuck (or otherwise just not wanting to be in your pouch) comes up. Its not like throwing up in that its not coming from your lower stomach (although there is still stomach acid in it so make sure you brush your teeth afterward if it happens....I come from a family of dentists, so I'm extra careful/paranoid about these things ) and generally it comes up fairly easily (there's no wretching, and its more like a burp...hence the name) but its still not great for the band.

Sliming is also what it sounds like. When food is stuck, your body naturally makes a lubricant. Its pretty slimy (if you ever PB it up, i kind of looks like a jelly fish) but its trying to help the food pass through. Its your body's natural reaction.

Here is a crabcake recipe from my blog (this one is adapted from Bariatric Eating and is breadcrumb-free): Breadcrumbless Crabcakes

This is another crabcake recipe from awhile back that I had posted. Its also really yummy with a little bit more calories (but still not much to be honest): Maryland-style Crabcakes (with panko breadcrumbs)

I like both recipes - let me know if you try either one of them out!!