Eating Well Food Guest Post Recipes

David’s Mini Crab and Shrimp Cakes? Yes, Please…

Last week, I said I’d be sharing some awesome guest posts this week, and it starts today with a special post by KeepItUpDavid!   He’s a stellar example of how blogging has made my life fuller and richer even apart from weight-loss, the kitchen or the gym!  Check out what he has to say about one of my favorite foods today!  And be sure to check out his site if you haven’t already.  You’ll be glad you did!

Hello, fans of All The Weigh! What a treat to be a guest blogger on this site. I’ve been a fan of All The Weigh for a long time now, and it’s been really wonderful getting to know Kenlie both from her blog and in person – she’s been out to LA a couple times and has even stayed as a guest in my house (try not to get jealous)!
My name is David, and I’m a fellow weight loss blogger who writes about my journey over at Keep It Up, David.  Through diet and exercise, I’ve lost over 165 pounds and counting, and I write about everything: the ups, the downs and the in-betweens. Right now, there’s a contest on my site with the chance to win a $20 iTunes gift card, so click here to find out how to enter!

Kenlie has mentioned on a couple occasions that she’s been introduced to new foods through my website (I love trying new things, especially types of produce I’ve never seen or heard about before), so I thought it only fitting that for my guest post on All The Weigh, I’d share a recipe. I like to experiment in the kitchen, and rarely do I use a recipe without modifying it, either to eliminate some calories or tweak the flavors (or both). I recently went to a party that had a potluck element to it, so I decided to make something that I’ve never made before… so, without further ado, here’s how I made…

David’s Mini Crab and Shrimp Cakes!

I love a good crab cake, but they can be loaded with calories and fat, since it’s typical to fry them and they often have a load of mayo or butter in the mix as well. In September, I found a baked crab cake recipe that my mother used, but even that called for 1/2 a stick of butter. There’s gotta be a healthier version somewhere! I scoured the internet and ended up combining elements from a few different recipes to come up with this dish. It starts with about a cup of scallions (I ended up using the entire bunch from the store) and roughly 4-5 tablespoons of parsley:

Then I added 4 tablespoons of nonfat Greek yogurt, 2 tablespoons of low-fat mayo, and the juice of 1/2 a lemon:

Spice time! 2 teaspoons each of dry mustard, dried dill, and worcestershire sauce and 1 teaspoon each of cumin and paprika:

Make way for the main ingredients! My initial plan was to use all crab, but that plan was thwarted when I got to the store and saw the price tag on the crab – holy goodnight, it’s expensive!  So I bought two 6-ounces pouches of crab meat, and 1.25 pounds of bay shrimp. Altogether, that’s 2 pounds of seafood. In addition to being the most affordable, bay shrimp are also teeny-tiny, which means I didn’t have to chop them. I love a good time saver! (I also considered using imitation crab, but since I was going to a party in honor of a really good friend, I decided I’d go with at least some of the real deal). Here’s the seafood in the bowl:

Next up, bread crumbs. I’ve recently taken a liking to crispbread. It’s a Swedish rye cracker that you can find in a lot of supermarkets that has a great crunch and is very light and airy. They’re big, like full-sized graham crackers, and each one is about 40 calories. I put three in a ziploc bag, used a wine bottle as a rolling pin, and beat them into crumbs:

Time to mix it all up!

Next I formed them into golf-ball-sized balls, and rolled them in more bread crumbs – but these were crumbs from a box, pre-flavored with Italian seasoning:

This recipe made 30 appetizer-sized crab and shrimp cakes, which I spread between two baking sheets that I lined with foil (for easy clean-up) and sprayed with PAM:

You could also make burger-sized patties, if you were serving this as an entree. I popped them in the fridge for about an hour (I’m not exactly sure why, but I saw this step in a couple recipes online, so I figured it was beneficial), and then they went into my oven, which was preheated to 250 degrees. They cooked for about 18 minutes, and halfway through, I rotated the trays.

While they were in the oven, I whipped up a quick and easy chili-lime dipping sauce that only has three ingredients: 1 cup nonfat Greek yogurt, the zest of a lime, as well as the juice of 1/2 of it, and a teaspoon or so of chili powder (you can add more or less so suit your tastes, my tendency is to add more):

Don’t tell Kenlie, but that’s her cereal bowl that she left at my house! I might have promised to sent it back to her, but I never did. Oops! Give the bowl a stir, and the dipping sauce is complete!

Usually I like to end my recipe posts with a glamour shot of the finished product, but since these were headed to a night-time party, I snapped a very unglamorous shot of them in the Tupperware box that I used to transport them. They still look pretty good, right?

I’ll be honest – a couple cakes fell apart in the oven or when I tried to pick them up with a spatula, so make sure you give them a good squeeze when you’re making the balls. But the cakes were tasty! They were a hit at the party, and even surprised one guest, who thought, in the dim light, that they were cookies.

I’m going to end this post the same way I end every post on my blog – with a simple phrase that acknowledges my weight loss success so far and encourages me to continue making good, healthy choices:


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  • Reply
    October 25, 2011 at 12:33 am

    I seriously cannot wait to try making these! Thank you for the guest post David! You’re the best!

  • Reply
    David (Keep it up, David)
    October 25, 2011 at 1:39 am

    No, you are, Kenlie! I should add that I purposefully made a lot of these because I was headed to a party. You can easily cut this recipe in half, which would save you some money at the seafood counter. Half of this recipe would yield 15 or so appetizer-sized cakes, or probably 4 or 5 entree-sized ones.

  • Reply
    My Old Roommate is BAAAAAACK! « Keep It Up, David!
    October 25, 2011 at 3:05 am

    […] Guest Post. I wrote a guest post for my friend Kenlie at All The Weigh that she published today. Click here to see the post, which is my recipe for healthy crab and shrimp cakes. Then, stay and poke around Kenlie’s […]

  • Reply
    October 25, 2011 at 10:13 am

    What a great recipe! I’d love to try it for my hubby. He loves crab cakes. I would try it Cajun/boulette style and grind the shrimp in my meat grinder (or a food processor could be used). This would make the cake hold together better and make for a more even texture. So awesome! Thanks for your post and recipe. Keep it up David! 😉

    • Reply
      October 26, 2011 at 12:36 am

      Good idea Daisy! Let me know when you try it! I plan to try it soon too! 🙂

  • Reply
    October 25, 2011 at 10:30 am

    Darn! I’m hungry now! Those look really good!

    • Reply
      October 26, 2011 at 12:37 am

      Me too… hungry as I type this…ha I wish I had one now…:)

  • Reply
    Anne Schexnaydre
    October 25, 2011 at 1:12 pm

    Kenlie … look how ITTY BITTY your waist is !!!!!!!!!!!!!!
    WOW – that is a beautiful picture!

    Dave, GREAT recipe! Will have to try this one. Also, love your blog.

    Keep it up, Dave! and thanks for taking time to INSPIRE us!

    • Reply
      October 26, 2011 at 12:37 am

      Aw Anne…I just love you…Thank you! I’ll have to wear that dress more often..You know what they say about black. 😉

  • Reply
    October 25, 2011 at 8:05 pm

    and….another recipe to add to my pile, and more ingredients for my shopping list! These sound amazing. Crab cakes are the husband’s favorite. Thanks David!

    • Reply
      October 26, 2011 at 12:38 am

      It’s one of my favorites too. Let me know when you make them! 🙂

  • Reply
    October 25, 2011 at 9:16 pm

    Sounds yummy! I think I’ll try these sometime.

    • Reply
      October 26, 2011 at 12:38 am

      Definitely. David knows what he’s doing in the kitchen. I wish he could be here to make these for me today. 🙂

  • Reply
    Kelly, Future Thin Girl
    October 26, 2011 at 7:15 am

    I’ve also noticed that balls tend to fall apart sometimes unless you give them a good squeeze. Or two. Or three.

    • Reply
      October 26, 2011 at 12:37 pm


  • Reply
    December 12, 2011 at 11:01 am

    These look so good. I might try my hand at making them! Was looking at the price of lump crab meat and I, too, am appalled at the price. Haha, I’m in the midwest and all we can get here are crablegs……BOOOOOO!

  • Reply
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