Weight Loss Surgery Cookbook

Chapter 12: Catching On to Fish and Seafood 207

1 Preheat the broiler on high heat. In a medium bowl, combine the crab, celery, red
pepper, green onion, cilantro, lemon juice, mayonnaise, and Old Bay seasoning.

2 Place the rice cakes on a baking sheet. Spread^1 ⁄ 4 cup crab mixture on each. Sprinkle
each with 2 tablespoons of shredded cheese. Broil until the cheese melts, about 3
minutes.

Substitution: You can substitute fresh crab for the canned, but don’t substitute with

imitation crab. It’s usually made with Alaskan pollock and contains no crab whatsoever,

and because it’s highly processed, it’s much higher in sodium than real crab meat.

Per serving: Calories 240 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 65mg; Sodium 650mg; Carbohydrate

20g (Dietary Fiber 1g); Protein 22g; Sugar 2g.

Crab Salad Melts

This seafood melt is quick and easy to make, but the flavor is really what makes this the

best melt you ever had. If you don’t like cilantro, simply switch to fresh parsley. Old Bay

seasoning can be found in the grocery store in the spice section. It’s a blend of herbs

and spices typically used to season seafood but you can use it on chicken, beef, or

vegetables as well. The blend contains salt so you don’t need to add additional salt

when using Old Bay.

Stage: Regular foods

Preparation time: 10 minutes

Cooking time: 3 minutes

Yield: 2 servings (^1 ⁄ 2 cup salad each)

0ne 6.5-ounce can crab meat, drained

(^1) ⁄ 4 cup finely chopped celery
(^1) ⁄ 4 cup finely chopped red pepper
1 tablespoon chopped green onion
1 teaspoon finely chopped fresh cilantro
4 teaspoons lemon juice
2 tablespoons light mayonnaise
(^1) ⁄ 4 teaspoon Old Bay seasoning
4 plain brown rice cakes
(^1) ⁄ 2 cup shredded low-fat cheddar cheese