Do not read if you have no concern about cholesterol. This will bore you to
tears.
This morning I prepared crab cakes to spread on fresh French bread to
make po'boys. The price of crab meat is staggering and crab is hard to find
if you care where it comes from.
Instead of the egg, I added a jar of baby food strained squash. No
difference in taste. Didn't hold together as well as with an egg. Didn't
seem to brown to a 'golden delicious brown' per AB.
Much like using some applesauce to substitute in muffins and such, the
strained squash is such a good idea. I profoundly thank the person who
suggested it. Elmer's School Glue might work as well. I don't know the
cholesterol in it. Polly

"Polly Esther" > wrote in message
...
> Do not read if you have no concern about cholesterol. This will bore you
> to tears.
> This morning I prepared crab cakes to spread on fresh French bread to
> make po'boys. The price of crab meat is staggering and crab is hard to
> find if you care where it comes from.
> Instead of the egg, I added a jar of baby food strained squash. No
> difference in taste. Didn't hold together as well as with an egg. Didn't
> seem to brown to a 'golden delicious brown' per AB.
> Much like using some applesauce to substitute in muffins and such, the
> strained squash is such a good idea. I profoundly thank the person who
> suggested it. Elmer's School Glue might work as well. I don't know the
> cholesterol in it. Polly

Do you know who suggested it? I saw it suggested on a food allergy board
for people with an egg allergy. I use it in my meatloaf instead of eggs. I
can't say that it holds the meatloaf together very well. But the end result
is very tasty.

Polly Esther wrote:
>
> Do not read if you have no concern about cholesterol. This will bore you to
> tears.
> This morning I prepared crab cakes to spread on fresh French bread to
> make po'boys. The price of crab meat is staggering and crab is hard to find
> if you care where it comes from.
> Instead of the egg, I added a jar of baby food strained squash. No
> difference in taste. Didn't hold together as well as with an egg. Didn't
> seem to brown to a 'golden delicious brown' per AB.

Hi Polly,

I seem to remember that even crabmeat (all shellfish) is high in cholesterol
though? In any case, try to buy fresh if you can or frozen if not. I
wouldn't use canned. It doesn't taste near as good. Much like I love fresh
salmon but wouldn't feed the canned salmon to my dog (if I had one).
Actually, a dog would probably love the stuff. Luckily, I can buy or
catch them live here in the warmer months.

You say you wanted to make crabcake to spread on french bread but the baby
food squash didn't bind it well? If you make a crab cake with eggs, it will
set to a cake and you wouldn't be able to spread it....just set it on bread.

If you wanted it to bind into a cake and brown, why not just separate your
egg and use only the egg white? That's the part that will make it set and
from what I've read, all the cholesterol is in the yolk (which you can throw
out).

Gary