Baked Crab Cakes

  
Baked crab cakes only 140 calories a piece! Serve with a green salad for a quick and easy weeknight meal.

Ingredients:
1/2 c panko
1 large egg
2 tbsp shallots, minced
2 tbsp red pepper, minced
2 tbsp paraley, minced
2 tbsp light mayo
1 tbsp lemon juice
1 tsp hot sauce
1 tsp old bay
Salt and pepper
8 oz crabmeat

Preheat oven to 425.

Combine ingredients in a bowl. Shape into 4 patties and chill 30 min.

Spray a pan well with olive oil. Bake crab cakes for 8 – 10 min per side. Carefully flip.

Serves 2- 4.

Quinoa and Crab Salad

   

This salad is so satisfing and healthy – thanks to Patrica Wells for another great recipe!

Salad:

  • 2 c chicken stock
  • 1/2 tsp salt
  • 1 c quinoa 
  • 2 bay leaves
  • 1 lb lump crabmeat
  • 1/4 c tarragon, minced
  • 1/2 c mint, minced
  • 1 avocado, small dice
  • 2 c mixed tomatoes, chopped

Lemon and Yogurt Dressing

  • 1/2 c yogurt
  • Juice of 1 lemon
  • 1 tsp of salt

Combine all ingredients in a jar and set aside.

For Salad:

Bring stock, bay leaves and salt to boil, add quinoa and cook over a medium summer for 10 – 15 minutes covered until quinoa starts to fluff up. Set aside for 10 min and then fluff with a fork. Spread out to cool or toss in the freezer for a few minutes.

Once cooled, stir in herbs, crab, avocado and enough dressing to coat. Toss the tomatoes with enough dressing to coat. 

Mound crab mixture in the middle and surfing with tomatoes.

Serves 4.

Crab, Avocado & Quinoa Salad

 

After a week of overindulging in Louisvile I need to get healthy again! This salad from Patrica Wells is tasty and healthy – perfect for a weekend lunch.

Ingredients:

Dressing:

  • 1/2 c yogurt
  • 2 TBSP lemon juice
  • 1/4 tsp salt

Combine in a jar and set aside.

Salad:

  • 3 c chicken stock or water 
  • 1/2 tsp salt
  • 1 c quinoa, rinsed
  • 2 bay leaves
  • 1 lb cooked crab
  • 1/2 c mint, minced
  • 1/4 c tarragon, minced
  • 1 avocado, cubed
  • 2 c cherry tomatoes, halved

In a medium pot bring stock, salt and bay leaves to a boil. Reduce to a simmer and add quinoa. Cook covered 15 minutes. Set aside for 10. Fluff with a fork and cool.

Place quinoa in a bowl and toss with remaining ingredient and enough dressing to coat. 

If you want to get fancy, toss tomatoes with a little dressing in a separate bowl and serve on a lettuce leaf. Place the salad in a small ramekin and pack in turn over on the lettuce leaf and arrange tomatoes around it.

Serve 4 – 6.

Crab and Avocado Salad

IMG_9874.JPGDungeness Crab season officially opened last week in California, so to kick off the season I’m starting with this crab salad that is all California – fresh crab, avocado, and citrus. This salad requires the freshest crab possible, so if you can’t get fresh crab don’t try substituting the canned stuff. Thank you to the amazing Patricia Wells for the inspiration.

Ingredients:
1 lb cooked crab meat
1 large avocado, sliced thin
Zest of one lime
Zest of one orange
2 TBSP snipped chives
Drizzle of the Best olive oil you have

Toss crab with zest and chives.

Place 1/2 sliced avocado on 2 plates, fanned out. Season with a little salt. Drizzle lightly with olive oil. Top with the crab.

Serves 2.

Crab Phyllo Wraps with Couscous

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This is another recipe inspired by Jaime Oliver’s 15 minute meals, which once again took a little over 30 minutes. I made a few minor changes because I did not have preserved lemon and I felt the couscous would taste better without sun dried tomatoes and caraway seeds. This is great for a weeknight meal.

For the briks
1 lemon, rind removed
3 spring onions
½ c fresh cilantro
16 oz crab meat
2 tsp harissa, plus extra to serve
4 large sheets of filo pastry
olive oil
For the couscous:
3/4 c couscous
½ a bulb of fennel, diced small
½ c fresh mint, minced
Juice from one lemon
1 TBSP olive oil
1 c pomegranate seeds
Yogurt.

In a food processor, combine cilantro, onions and lemon, process until finely chopped. Combine with Harissa and crab. Lay out phyllo, fold in 1/2 and place 1/4 the mixture in the middle, fold to form a “brick”, repeat.

In a large non stick pan, heat 1 TBSP olive oil and cook crab bricks for 6-8 minutes per side, until nicely browned.

Combine couscous with 1 1/2 c boiling water, cover and let sit for 10 minutes until water is absorbed. Stir in fennel, mint, lemon juice, olive oil and Pom seeds.

Serve with a dollop of yogurt.

Serves 4.

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Truffled Pasta with Crab

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I love truffles, but let’s face it they are expensive so I settle for truffle oil and truffle salt. The slight tang of the creme fraiche pairs nicely with the sweet crab. If you don’t have truffle pasta, regular pasta will work.

Ingredients:
8 oz truffle pasta
8 oz creme fraiche
8 oz crab meat
1/4 c parley, minced
Truffle oil
Truffle salt
Espelette pepper

Cook pasta according to package.

In a 12 inch skillet heat creme fraiche and cram over low heat. Toss with pasta, season with truffle salt and espelette pepper.

To serve top with a little truffle oil and parley.

Serves 2 – 4.

Crab Dip

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This is a great low fat super crabby dip! If you need to take it to a party simply reheat in the over at 425 for about 15 minutes.

Ingredients:
8 oz reduced-fat cream cheese, room temperature
1/4 c reduced-fat sour cream
1/4 tsp hot sauce
1/4 tsp old bay seasoning
1 garlic clove, minced
Salt and pepper
1 lb fresh crab meat,
6 scallions, thinly sliced
1/4 tsp cayenne pepper
1 TBSP fresh lemon juice

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, cayenne and lemon juice and warm until heated through.