I am off from waiting tables tonight and the BF is hanging with his friends, so I am spending the evening baking!! I am making sweet potato muffins and banana choc. chip muffins for my classes this week. I have both recipes posted in past blogs if interested.
I have been slack on updating the blog due to various other projects like cleaning, so I am catching up on this rainy evening that has ended with another rainbow 🙂
This past week for dinner I made some things I had previous prepared like the turkey enchiladas and turkey lasagna. They are so easy and delicious!
My new meal this week was a crab cake recipe that I got from Rocco Dispirito’s book Now Eat This. It turned out pretty well, but I think I kind of messed up some of the amounts in the ingredients. I did not do the red pepper or eat these with arugula because I don’t like it.
Crab Cakes with Red Pepper Dressing by Rocco Dispirito
- 1/2 cup frozen peas
- 9 oz fresh crabmeat or high quality canned crabmeat
- grated zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1/2 cup plus 2 tbsp reduced-fat mayo
- 3 tbsp chopped fresh chives
- 1/4 cup whole breadcrumbs (I used Fiber 1 cereal)
- salt and freshly ground pepper
- one 4-oz jar pimento with liquid
- 4 oz baby arugula
- Preheat the broiler on low. Spray a foil-lined baking sheet with cooking spray and set it aside.
- Place the peas in a small microwave-safe bowl and cover it with plastic wrap. Microwave on high until tender, and 1 minute. Let cool slightly.
- In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup mayo, chives, peas, and panko. Season the crab mixture with salt and pepper to taste, and mix thoroughly. Using your hands, form the mixture into 4 cakes.
- Place the crab cakes on the prepared baking sheet. Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes. *** I stopped here***
- Meanwhile, combine the pimento, their liquid, and the remaining mayo in a blender. Puree until smooth. Season with salt and pepper to taste.
- In a medium bowl, toss the arugula with half of the pimento dressing. Season the salad with salt and pepper to taste.
- Serve the crab cakes with remaining pimento sauce and the arugula salad.
The recipe calls for either mayo or “Rocco’s Magnificent Mayonnaise” which is a combo of greek yogurt and some other stuff. I didn’t want to do 1/2 cup of mayo so I did about 1/4 cup and then did the rest greek yogurt. I think this is where I went wrong. My crab cakes did not solidify as I hoped and I had to cook them for about 15-20 mins. I also used an entire can of the crab meat that I had which was about 12 oz, so that may have thrown things off as well.
This was a very tasty dinner, but also an expensive one!!
In class this week we talked about greek yogurt and many of us, including myself, give it 2 big thumbs up! Just about everyday I make myself a little parfait with fresh fruit. This week I got strawberries and blueberries from the farmer’s market and I have been combining the fruit and yogurt with about 1/2 packet of Stevia and the Raw for an amazing breakfast/snack.
HIGHLY RECOMMEND!! 🙂
Tonight for dinner, since I am just making something for myself, I am going to have a MorningStar Veggie Burger. They are really yummy and really easy to prepare for 110 calories each!
I put mine on a multi-grain english muffin with 1/2 piece of cheese, guacamole, a little ketchup and a little mustard.
Gotta work early tomorrow morning, so I’m going to try to get ready for bed! Hope everyone has a nice weekend!