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.

Orange Chocolate Cookies

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I swear every single time I go to quit a magazine, they have some amazing recipe that unjust have to make, which turn out so great I have to re-up my subscription! For these I swapped out the butter for applesauce to make them healthier. I also baked them in the bunny whoopie pie pan I bought last year. Sunset recommended a muffin pan. I added more zest and put little dots in for bunny eyes. Next time I’m doubling the recipe!

Ingredients:
1/2 c almond meal
1/2 c powdered sugar
1/4 c cocoa powder
Zest of one orange
1/4 c apple sauce
2 egg white divided
1/2 TBSP sugar
1 TBSP butter
1 oz semisweet chocolate

Preheat oven to 350.

Grease pan – muffin, whoopie pie, etc.

Stir together almond meal, powdered sugar, cocoa, zest, and apple sauce.

Beat egg whites until medium peaks are formed. Fold in the cocoa mixture. Spoon into pan or muffin tins.

Bake for 8 – 12 minutes until the tops look dry. Turn out of pan on a wire rack.

Microwave 1 TBSP butter with chocolate until melted, drizzle over cookies.

Makes 16 cookies
1 WW PP per cookie