Wha'ta heck to do with canned Crab Meat???

Hi all! Never posted on this board before BUT now have a reason to, so I hope to get some good suggestions on this one. I am presently still pre-op RNY, (not for long), and I've been preparing here and there with some things and was given 4 cans of crab meat... Although I'm very grateful I am stumped as to how to use it later on! Don't get me wrong, I enjoy the stuff now by layering cream cheese, crab and homemade ****tail sauce on top for a cracker snack...but we know the "no-no's" on that one for being post-op. Any suggestions as to how to use it? Most appreciated if you do! Terri

ok Terri tell me what the no-no's are for afterwards because with fat free cream cheese and a low sugar ****tail sauce that sounds like a fabulous dish for the weeks you need to eat squishy foods! ANDI ps. what about make it into a chowder?

Hmm...perhaps I should post an inquiry for a low/no sugar ketchup??? 'Welp Andi...its like this, FF cream cheese is just fine by me; however, I have never tasted any regular, let alone low or no sugar, ****tail sauce that is to my liking, hence, I make my own ****tail sauce using ketchup and pure ground horseradish, nothing more. I know what you might be thinking about now but buying a low/no sugar ketchup is impossible in my area, not to mention those I've found online are wayyy tooo expensive! (especially having to pay for shipping on them as well) As for the crab meat (or any seafood) "chowder" ~ *YUCK!* ~ NEVERTHELESS, I will hang out in the kitchen awhile more and experiment on making a chowder like soup more to my liking...not so sure about the spices I enjoy though or if it will harm my pouch. (Making it a point to research that as well) Thanks for your suggestions! Terri ^i^

can you ask your wal mart or supermarket about a low sugar low carb ketchup, Heinz makes one....i use regular ketchup and just don't eat as much but that's my choice. Good luck to you. ANDI

Hi again, Andi! Yep, I 'shore have asked Wal-Mart and they say they have little to no control over what is sent to them. We do have another large supermarket here, (one I don't care to shop in), and I will be checking them out to see what they say. It's great that you can eat regular ketchup but the very thoughts of "dumping" scares the ba'jeepers ou'da me! Thanks again and best wishes to you too! Terri ^i^

Make Crab Cakes

Hey Phyllis, you know I just spent my morning scanning through pages and pages of this boards archives and found a recipe for baked salmon cakes ~ I'll be doing that just to see how it goes! Thank you so much for your suggestion! Terri ^i^

crab ragoon,...crab salad,.....I love chowders but think the crab would get lost in that. Baked Crab Rangoon Prep Time: 20 minTotal Time: 40 minMakes: 12 servings, one wonton each 1 can (6 oz.) white crabmeat, drained, flaked 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 1/4 cup thinly sliced green onions 1/4 cup KRAFT Mayo Light Mayonnaise 12 won ton wrappers PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo. SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture. BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired. For Crab Salad you can use your fav chicken salad recipe just use the crab instead of chicken. Shrimp and Crab Salad Appetizer Prep Time: 15 minTotal Time: 3 hr 15 minMakes: 25 servings, three topped crackers each 1 lb. frozen cooked large shrimp, thawed, chopped 4 hard-cooked egg whites, chopped 1/2 cup KRAFT Mayo Real Mayonnaise 1/4 cup chopped celery 1/4 cup chopped onions 1-1/2 tsp. minced fresh garlic 1 Tbsp. Italian seasoning 1 tsp. onion salt 1 tsp. seafood seasoning blend 1 tsp. black pepper 1/2 lb. lump crabmeat, drained RITZ Crackers COMBINE shrimp, egg whites, mayo, celery, onions, garlic and seasonings. Add crabmeat; mix lightly. Cover. REFRIGERATE several hours or until chilled. SPOON about 1 Tbsp. of the shrimp salad onto each cracker just before serving. Crab Dip Prep Time: 15 minTotal Time: 1 hr 15 minMakes: 16 servings, 2 Tbsp. dip and 16 crackers each 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 Tbsp. KRAFT Thousand Island Dressing 2 Tbsp. milk 1 can (6 oz.) crabmeat, drained, flaked 1/4 cup chopped red pepper 1 Tbsp. lemon juice 1 Tbsp. chopped fresh parsley WHEAT THINS Snack Crackers BEAT cream cheese, dressing and milk in small bowl with electric mixer on low speed until well blended. STIR in crabmeat, red pepper, lemon juice and parsley; cover. Refrigerate at least 1 hour to blend flavors. Serve as a dip with crackers. Here's serval Crab Cake Recipes that looks really good hope this helps. Louisiana Crab Cakes Prep Time: 30 minTotal Time: 1 hr 30 min Makes:5 servings, 2 crab cakes each 1 lb. fresh crabmeat, well picked over 1/2 cup finely chopped red pepper 1/4 cup finely chopped onion 2 eggs, lightly beaten 1/2 tsp. hot pepper sauce 27 RITZ Crackers, finely crushed (about 1 cup), divided 2 Tbsp. GREY POUPON Dijon Mustard 1/2 cup KRAFT Ranch Dressing 1/4 cup oil MIX crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup of the cracker crumbs. Cover. Refrigerate 1 hour or until firm. Meanwhile, mix mustard and dressing; cover. Refrigerate until ready to use. SHAPE crab mixture into 10 (1-inch-thick) patties; coat with remaining cracker crumbs. HEAT oil in large heavy skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 minutes on each side or until golden brown on both sides. Remove to paper towels to drain. Serve warm with the mustard mixture Crab Cakes Prep Time: 15 minTotal Time: 29 min Makes:12 servings, 2 crab cakes each 1 egg 1/4 cup KRAFT Ranch Dressing 2 cans (6 oz. each) crabmeat, drained, flaked 20 RITZ Crackers, coarsely crushed (about 1 cup) 1/3 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses 2 green onions, sliced 1/4 tsp. ground red pepper (cayenne) PREHEAT oven to 375°F. Beat egg and dressing in large bowl with wire whis****il well blended. Add crabmeat; mix well. Gently stir in remaining ingredients. Let stand 3 min. SHAPE into 24 cakes, using about 1 Tbsp. of the crabmeat mixture for each cake. Place in single layer on lightly greased baking sheet. BAKE 5 to 7 min. on each side or until cakes are golden brown on both sides and heated through.