I'm still in my liquid stage but I do move on to mushies next week.....does anyone has any good crab cake recipes? Or even fish cake lol I love sea food and I want to try new recipes

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In these first few weeks you might want to keep it 'simple'. A very complex recipe (if it does not make your sleeve happy) will be hard to 'figure out" the problem ingredient(s). Never fear, it WILL get better. Start with simple and basic food, and only add one thing at a time...

bake white fish cod or tilapia just ask at the market for white fish

Faidley Seafood was featured on the Travel's Channel Best Sandwich in America

Crab Cakes

1 lb large lump crabmeat, picked over

1 cup crushed saltine

1/2 cup mayonnaise

1 egg

1 tablespoon Dijon mustard (Dry Mustard provide better flavor)

1 tablespoon Worcestershire sauce

1 dash Tabasco sauce

vegetable oil (for frying) (optional)

clarified butter (optional) or olive oil, for sauteing (optional)

1/2 tablespoon Obay Seasoning

Directions:

1. Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.

2. In a small bowl, mix mayonnaise, egg, mustard, Worcestershire, obay and tobasco.

3. Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.

4. Let the mixture sit for 2-3 minute.

5. Before forming the cakes.

6. Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.

7. Do NOT pack the mixture too firmly.

8. The cakes should be as loose as possible, yet still hold their shape.

9. Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.

10.To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.

11.To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.

Makes 4 servings.