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Cooking question
quiltingwolf Advanced MD USA Member since 12/15/02 Posts: 4987	Login to reply to this post Like this post Date: 11/13/12 12:52 PM Do you think you could swap our plain yogurt for mayo in a crab cake recipe? My dd doctor years ago told me to make her tuna with yogurt instead of mayo so I'm thinking this might work. Want to make crab cakes for Thanksgiving. But the Old Bay mix I like to use calls for 1/2 cup mayo. Or maybe 3 parts yogurt to one part mayo. I don't want to ruin a lb of crab meat it's way too $$. ------ quiltingwolf.blogspot.com
bakertoo Intermediate WA USA Member since 12/26/08 Posts: 255	Login to reply to this post In reply to quiltingwolf << 1 member likes this. Date: 11/13/12 1:16 PM I think you could do this by straining the yogurt, to eliminate the moisture in it. This is the way you can make a greek style yogurt from a lowfat or just a regular type of plain yogurt, like Nancy's, or Tillamook. It turns the yogurt into a thick creamy texture, kind of like a cream cheese, but not as thick as cream cheese, so I think it would work well for your crabcakes. Since it turns into this lovely texture, it really is a good substitute for cream cheese, and when you add herbs and flavorings to it, people can't tell they are eating yogurt cheese, and not cream cheese! So you don't need any fancy utensils to make the yogurt cheese, just a strainer you can set over a bowl to catch the liquid, which is the whey part, and is very good for you, as an added bonus! Good luck.
marymary86 Intermediate GA USA Member since 7/20/08 Posts: 2196	Login to reply to this post Like this post Date: 11/13/12 1:22 PM What else is in the recipe? ------ Mary http://checkmatesystem.com
purplebouquet Advanced AR USA Member since 11/16/05 Posts: 1002	Login to reply to this post Like this post Date: 11/13/12 1:25 PM How many crab cakes does 1/2 cup of mayo (plus the other ingredients) yield? Please share the recipe. I love crabcakes but haven't found a recipe that doesn't result in mush cakes. Mine always fall apart or burn on the outside with the inside still uncooked. Claudia
quiltingwolf Advanced MD USA Member since 12/15/02 Posts: 4987	Login to reply to this post In reply to purplebouquet << Like this post Date: 11/13/12 1:30 PM When I worked for the company that originally made this I helped with the tasting Old Bay crab cake mix It was originally developed by Baltimore Spice not McCormick ------ quiltingwolf.blogspot.com
quiltingwolf Advanced MD USA Member since 12/15/02 Posts: 4987	Login to reply to this post In reply to marymary86 << Like this post Date: 11/13/12 1:31 PM Seasonings and breadcrumbs but not enough to make it high carb so I can eat it. Can you get the Old Bay line ? -- Edited on 11/13/12 1:32 PM -- ------ quiltingwolf.blogspot.com
quiltingwolf Advanced MD USA Member since 12/15/02 Posts: 4987	Login to reply to this post In reply to purplebouquet << Like this post Date: 11/13/12 1:35 PM 5 good size ones 6 smaller. Key is to just add enough bread crumbs so they don't fall apart. And fry them in a hot oil. Or you could bake but frying is better. And since the crab is already cooked when you buy it they only should take about 10 minutes to cook. Could also use egg as a binder but the mayo tastes better and moister. I'm going to try a mixture of the Greek yogurt and mayo. ------ quiltingwolf.blogspot.com
Erin Sooit   Intermediate TX USA Member since 7/2/07 Posts: 144	Login to reply to this post In reply to quiltingwolf << Like this post Date: 11/13/12 1:36 PM I have been working on modifying old recipes to make them vegan. I haven't eaten animals or their by products (butter, milk, etc) for over a year. Long story short: maybe you could try Tofutti, a soy based cream cheese. I find it in the produce department at Kroger's, and of course at Sprouts & Whole Foods. I've subbed it in as a replacement for cheesecake & cream cheese frosting. ------ So much to do, but having fun trying to do all of it!
BeeBeeSew Advanced Beginner MD USA Member since 12/13/07 Posts: 825	Login to reply to this post 1 member likes this. Date: 11/13/12 2:35 PM Why don't you email Old Bay and ask them?
a7yrstitch   Intermediate TX USA Member since 4/1/08 Posts: 4381	Login to reply to this post In reply to quiltingwolf << Like this post Date: 11/13/12 2:36 PM The Greek yogurt we have been buying is less wet than 'regular' yogurt. Before we found a brand of Greek yogurt that we liked, I strained regular yogurt. Lot's of information on line about straining yogurt, even about making yogurt cheese. Happily, I have a fine mesh colander that fits nicely into a covered bowl. I line the colander with cheese cloth, place it in the bowl, dump in the yogurt, cover the bowl and set it in the fridge for a day or two. Dump drained liquid from the bottom of the bowl when you think about it. You can twist the yogurt in the cheesecloth to speed up the process. I've never cared for mayonnaise and always use strained or Greek yogurt, sometimes with a small amount of reduced fat cream cheese added. It has never diminished our guests' appetites. There are some pureed vegetable combinations that can be used as a substitute for fat/cream type add-ins. Just for Starters: All The Creaminess None of The Cream Notice my cooking style? Dump this, dump that..... P.S. On not ruining/wasting your crab meat with an ill matched substitute. Play with some of the flavors in advance. Depending upon how you like your crab cakes, a little dry mustard, horseradish or lemon should be enough to make the substitute an improvement on the original. -- Edited on 11/13/12 2:48 PM -- ------ I have no idea what Apple thought I was saying so be a Peach and credit anything bizarre to auto correct.

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