I'm in soft food stage. Had some crab salad and chopped extra. After eating about three bites i realized it has celery seeds ( tiny and hard). Something to

Worry about or ok to eat?

Fellow Wisconsin person here! You don't mention how far out from surgery you are, but if you're in soft foods, I'd guess you're at least 3-4 weeks out. My worry is that if you aren't far enough out, one of those seeds could get stuck in your staple line, your tissue heals over it, and you get an abscess. Not good. However, the further out you are, the less likely this is to happen. Since there were probably very few seeds that you actually ate, my guess is that you'll be fine. You may want to call your doctor just to let them know and see if they think it's ok, but I think you're good to go.

i'm in week 3... i'll stop eating it it tastes good! i'll make a new batch without it.

my friend made the first batch at work...

PS I went to college at Lawrence in your neck of the woods

i'm in week 3... i'll stop eating it it tastes good! i'll make a new batch without it.

my friend made the first batch at work...

PS I went to college at Lawrence in your neck of the woods

Neat - I live about a mile from campus and several people I know have graduated from there.

If you like seafood, I have a recipe for Dungeness crab cakes (no flour or fillers, just pure crab and some other goodies) that you may be interested in. They're really good!

Can you post your recipe? Sounds like it would be great!

Perhaps you sould try it with celery powder or celery salt or even better yet real celery chopped finely...Dont discount your favorite things just because of a little seed- Obviously after eating it you are fine- I wouldnt make a habit of it- even now for me eating pumpkin seeds are harder on my stomach than before..

I would also love the recipe! Love crab cakes but dread the filler if it would be filled with carbs.

Can you post your recipe? Sounds like it would be great!

Sure, here it is:

Pacific Dungeness Crab Cakes (suitable for those in the soft texture stage, but can be pureed if desired)

1/2 lb. Dungeness crab meat, cooked (or any crab meat may be used, except canned)

1 tbls. minced celery

2 tsps. minced red bell pepper

2 tsps. finely chopped fresh cilantro

2 tbls. non-fat mayonnaise

1/8 tsp. sea salt or Kosher salt

1/8 tsp. cayenne pepper (optional)

2 tsps. olive oil

1/2 tsp. toasted sesame oil

2 tbls. salad greens

2 lemon wedges

2 tbls. low-fat tartar sauce

Method:

Put crabmeat in a strainer or collander and squeeze out the excess moisture. Transfer to a mixing bowl, and add the celery, pepper, and cilantro. In a small bowl, combine the mayo, salt, and cayenne pepper (if you're using it) and stir until well mixed. Add the mixture to the crabmeat and mix together until well incorporated. Form the mixture in about 6 equal sized patties, appx. 2 ounces each. Press firmly enough to hold the mixture together, and put on a piece of wax paper on top of a plate. Cover the top of the patties with another sheet of wax paper and place in refridgerator for 15 minutes. In a medium, non-stick skillet pan, heat the olive and sesame oils over medium high heat and swirl to mix the oils. Gently place the crab cakes in the pan using a thin metal spatula and cook undisturbed (no matter what, no peeking!) for 6 minutes on each side, or until well browned. You should move them only to prevent burning. When they're done, remve the pan from the heat. Place a tablespoon of the greens (spinach would work well) in the center of a small plate. Place 1 or 2 crab cakes on the greens. Put a lemon wedge next to the greens, and a teaspoon of tartar sauce either on or next to each cake.

I would also love the recipe! Love crab cakes but dread the filler if it would be filled with carbs.

Each cake has approximately 70 calories, 8 grams of Protein, and 2 grams of carbs.

Thanks! Finally get to move out of the liquid stage on Tuesday and looking for all the variety I can get!!!

Yummmmm. Thanks for share!

Can we use crab meat from the can? I'm a horrible cook and I am terrible at buying meats and cooking them. Would it taste bad with using canned crab?

BTW your recipe sounds really delicious! Thanks for sharing!!

Can we use crab meat from the can? I'm a horrible cook and I am terrible at buying meats and cooking them. Would it taste bad with using canned crab?

BTW your recipe sounds really delicious! Thanks for sharing!!

The problem with canned crab is the excess Water. It'd be hard to get that out, and since the recipie doesn't use fillers, you're counting on the lack of moisture to help hold things together. You may be able to get by with canned if you treat it like tofu, and put a weight on it to squeeze out the extra water for about 20-30 mins. It'll taste fine either way. Good luck!

Thank you!! I'll do that