Feeling Crabby?

Call me shellfish, but when it comes to entertaining, I don’t want to spend a lot of time cooking. I want to minimize my time in the kitchen and maximize my time enjoying the company. Fortunately, my favorite summer entrée, crab cakes, is easy to make.

Here is a lighter version of Clyde’s restaurant original crab cake recipe. These take minimal time to make and can be prepped in advanced (chilled), then broiled or pan-seared when guests arrive. I serve these with a few simple side dishes to make a balanced, nourishing meal. Some of my favorite crab cake companions: steamed asparagus, spinach salad topped with fresh fruit (pineapple, strawberries, blackberries, blueberries), whole grain rice, and fresh corn on the cob.

Recipe for: Crab Cakes (Makes 2 servings) Ingredients Directions ·         1 lb. (16 oz.) jumbo lump crab meat ·         ¼ c. fat free mayo ·         1 Tbsp. water ·         2 tsp. Old Bay seasoning ·         1 Tbsp. Dijon mustard ·         1 Tbsp. chopped parsley ·         4 saltine crackers*  *Gluten-free bread crumbs may be substituted for saltines. This recipe was inspired by Clyde’s restaurant. ·         Pick crab meat over to remove excess shells and cartilage ·         Combine the mayo, Old Bay parsley, mustard and water until smooth ·         Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat ·         With your hands, break up the saltines into crumbs and mix into the crab mixture ·         Form into four patties and pan-fry or broil the cakes until golden brown NUTRITIONAL INFORMATION: Serving size: 2 crab cakes Calories: 230 / Fat: 0 g / Protein: 44 g