Comments on: Crab Cakes with Spicy Mustard Sauce

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Wed, 12 Oct 2016 18:50:28 +0000

In reply to Amanda. Amanda, I picked up some from Reading Terminal Market (in Philadelphia) I believe. Canned jumbo lump crab meat is perfectly fine to use in this recipe! Just drain and check to make sure all shells have been removed.

By: Amanda

Amanda — Thu, 06 Oct 2016 13:54:53 +0000

What kind of crab meat did you use? I don’t always have access to fresh crab meat where I live. What are some alternatives other than canned? Thanks!!

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Wed, 06 Jul 2016 12:01:06 +0000

In reply to Dorothy. I'm so glad you enjoyed this recipe, Dorothy!

By: Dorothy

Dorothy — Mon, 04 Jul 2016 18:26:27 +0000

I just made these for our July 4th picnic. They are amazing! I did increase the stone ground Dijon in the sauce, but that’s just my taste! Thanks for the recipe.

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Tue, 05 Jan 2016 15:39:30 +0000

In reply to Karen. Whew! So glad to hear that, Karen! I was trying to find you another contact person to get this resolved. I hope you enjoy the recipes!

By: Karen

Karen — Tue, 05 Jan 2016 15:35:12 +0000

Right after I posted this comment, I tried one more time and I was successful. Looking forward to starting!

By: Karen

Karen — Mon, 04 Jan 2016 21:31:11 +0000

I have attempted for two days to join this diet plan on their website. I have spoken to 3 people on three separate phone calls to Cooking Light magazine and no one seems interested in helping me except to keep giving me the website that does not seem to be working. I can get to giving my credit card information, and then an error screen appears. I have received no e-mails from this site regarding my attempts. I am very frustrated right now. Any suggestions?

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Mon, 04 Jan 2016 19:56:52 +0000

In reply to Ann.

Hi Ann!

I was only given a trial subscription to write a post about my experience, so I currently do not have a subscription. However, I use Cooking Light recipes quite frequently for my meal planning.

When it comes to not wasting ingredients, the best thing to do is to pick a couple of ingredients, then search for those ingredients in other recipes, and make a weekly meal plan around them. I also tend to freeze any extra servings for future dinners/lunches (I cook for my fiance and I, so we usually have 2 servings left over.)

Unfortunately, at least for this specific recipe, Cooking Light does not provide the sugar content.

I hope this helps!

By: Ann

Ann — Mon, 04 Jan 2016 18:49:36 +0000

I, too, am trying to find an adjunct recipe finder for Weight Watchers and was considering the Cooking Light Diet subscription. After a year, are you still subscribed? Have the recipes worked out for you? Do they all have a lot of ingredients, that in my case (cooking for one), will end up in the garbage because they go bad/don’t get used up/etc? There are not a lot of “cooking for one” recipes/sites that also provide the nutritional info needed to calculate points. If you know any, please pass that info on. In addition, WW just changed their points system so that in order to calculate the points in a serving, you have to know fat and saturated fat, carbs and added sugars. In the crab cakes nutritional info, I don’t see sugars. Has that changed now, where they do show the sugar content? If CL doesn’t show the sugar, I guess it won’t help me out.

So many questions! I hope you can help out. Your site is lovely and terrific!

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Sat, 19 Dec 2015 15:55:10 +0000

In reply to Simone. Hi Simone! I don't see why not! You can choose vegetarian recipes, and most of the recipes from Cooking Light take ~30-40 minutes to prepare.