Seafood Cakes and 2-Ingredient Remoulade Sauce

It's Monday again... Anyone wishing it was still Saturday? Sort of like your Give-a-Damn's busted?

Sounds like a case of the Mondays. Well, I have a little treat for you today. In case you haven't heard it's officially Spring! What does that mean for me out here in Montana? 


Not much. The weather outside is a nice warm 33 degrees with cloudy and a chance of more cloudy and rain. What's your weather like? I hope a little more sunny than ours. 


But the good news is that I have a delicious and simple recipe for you and your loved ones tonight... Seafood Cakes! 


Come on Seafood in cake form? Does it get anymore spring-like than this? And the beauty about this gorgeous seafood cake recipe is that it's interchangeable. You can use crab meat, salmon, cod, swordfish, whatever is your favorite! They come together so easily that you might think you missed a step, but you didn't!


And we are going to bake them rather than fry them in a skillet. This does two things for us:


1. It cuts down on the oil that is absorbed in the cakes, thus less fat that we eat, but more importantly;


2. We have free time to linger on the deck with a glass of wine or jump in the hot tub while the oven is doing the work for us! 

It's brilliant really! And the crispy outer shell is still there in that first, second, and third bite! This recipe is so easy it's a perfect "Case of the Mondays" sort of dinner. I also included a really easy recipe for Remoulade Sauce to pour over the top if you so desire. It has two ingredients and uses the new and delicious Philadelphia Cooking Creme product! 

We made Crab cakes and Salmon Cakes and they were both delicious this way! We also steamed some asparagus in the microwave for 5-7 minutes alongside and made some delicious Hush Puppies (recipe coming soon!) It was perfect all the way around!

Happy Spring to each of you and thanks for stopping by. If you want to brag about your weather go ahead and make a comment. I'd love to be jealous!

Seafood Cakes

1 (6 ounce) can Lump Crab Meat (or Salmon, Swordfish, etc.)
1 Egg
1 tbsp. Parmesan Cheese
1 tsp. Parsley
1 tsp. Garlic; minced
1/4 cup Celery; minced
2 tbsp. Cornbread crumbs (you can also use regular bread crumbs)
1/2 tsp. pepper


1. Preheat the oven to 350 degrees.

2. Combine the crab meat (or seafood of your choice), egg, Parmesan cheese, parsley, garlic, celery, cornbread crumbs, and pepper in a large bowl. Mix until it becomes thick and delicious looking.
3. Form into 4 small cakes and place on a cookie sheet. Make sure to spray the cookie sheet with non-fat cooking spray. 


4. Bake in the oven for 30 minutes. Done! They will turn out crisp and delicious!


Servings: 4 (one cake)




Nutritional Skinny: 

61.3 calories / 2 g fat / 6.3 g carbohydrates / .5 g fiber / 4.2 g protein 

2-Ingredient Remoulade Sauce


10 ounces Santa Fe Philadelphia Cream Cheese Cooking Creme
1/2 cup Low Fat Milk (or fat free half and half)


1. Combine the Cooking creme and the milk in a sauce pan. Heat over medium heat until hot and bubbly. About 5 minutes! Pour over your seafood cakes and delicious!


Servings: 8 (approx 1/4 cup)


Nutritional Skinny:


60 calories / 4 g fat / 3.2 g carbohydrates / 0 g fiber / 2.5 g protein



Mental Health Benefit: This recipe is super easy, doesn't take a lot of time, and isn't high in fat or calories. You can turn your blah's upside down by becoming a success in the world of the kitchen. Plus by baking these instead of frying them, you save yourself time and calories. It's a perfect way to get over the hump and start feeling good about yourself and the new beginnings that spring always brings along with it.