It happens to the best of us. Some call it waking up on the wrong side of the bed, but I like to call it crabby pants (it's much less subtle). I had one of those days this past week and decided to make a delicious "theme based" dinner. I love seafood, especially crab cakes, but I always feel like they are LOADed with mayo and stuffing and just not so healthy things. So, I found a wonderful recipe on
SkinnyTaste.com. Add any type of summer/spring (cause there's no use in denying that this 80 degree weather isn't actually the start of summer in the south) bean salad and you have yourself a meal! Yum!
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| too easy. |
I changed the recipe around a tad bit to add more veggies and less filler. Also - you could probably add a PINCH of Old Bay for flavor, cause who doesn't love that stuff (please note I refrained from saying shit. I'm trying to start using less curse words, this should be interesting). :)
Baked Lump Crab Cakes:
9 ounces lump crab meat
10 reduced fat Ritz crackers, crushed
1 whole egg plus 1 egg white, beaten
2 tbsp finely chopped red onions
1/2 a chopped red bell pepper
1 tbsp low fat mayonnaise
2 tbsp fresh cilantro (or parsley)
1/2 lime, juiced
salt and pepper to taste
Pre-head oven to 400. Mix all ingredients BUT the crab meat in a bowl, then
fold in crab meat. Don't get aggressive or you wont have those big chunks of crab that are so good. Form the mixture into 4 medium size cakes and put in the fridge for at least 15 minutes.
Spray a cooking sheet with spray (Spray with spray, wow, I'm waxing poetic in this post). Bake about 10 minutes on each side and serve with your salad! Booya! I made the salad below...
Black Bean & Avocado Salad
- 1 can black beans, rinsed
- 1 avocado, in chunks
- 9 can of corn
- 1/4 cup of lime juice
- 1/4 cup red onion, chopped
- 3 tbsp extra virgin olive oil
- cilantro to taste (leftover from the crab recipe).
ENJOY - Happy Pollinated Spring ATL!
XO,
zo
