Crab Cakes & Peach Slaw

This recipe was super yummy.  I found it in a Rachael Ray magazine under recipe makeovers.  Low calorie.  I've made crab cakes plenty of times in the past but I tried this recipe this time and it was very good.  The peach slaw stole the show though.  Even my kids devoured it.  I chopped my coleslaw mix up because my kids hate it when it's stringy but you can do whatever you want.  It was even better the next day so I will probably make it ahead of time from now on.  I used the jar peaches from the grocery store instead of fresh ones since they aren't in season right now.  If you do the same, be sure to let them drain well.  The picture is from the website but I promise mine looked just as good!  :)

INGREDIENTS:
1 1/2 pounds lump or backfin crabmeat
1/2 cup chopped red bell pepper
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
1 large egg
1 large egg white
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 cup panko bread crumbs
1 14 ounce bag  coleslaw mix (chopped up if you prefer)
2 medium peaches, cut into chunks (or you can use the jar kind but if you do, let them drain well)
2 pickled hot cherry peppers, sliced
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
5 tablespoons olive oil




DIRECTIONS:

1.  In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. pepper.  **I omitted the salt and it still turned out great so do as you wish with that.  Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

2.  In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. **I again omitted the salt.   Let stand, tossing often, for at least 30 minutes. It definitely gets better the longer it sits. 


3.  Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1/2 tbsp. oil over medium. Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1/2 tbsp. oil and crab cakes. Serve with the slaw.




*photo & recipe courtesy of Rachael Ray magazine

Mango Shrimp Salad Wrap

My husband came up with this recipe.   It was unbelievable.  I never wanted it to end.  So light and refreshing. Perfect summer dinner.   We served it with a side salad.  It does take a little more time to prepare than we normally do for dinners so I can't call this "quick & easy" but it's worth it. Trust me!  (This recipe makes 4 tortillas). 

Ingredients:
1/3 cup low fat sour cream
1/3 cup low calorie mayo
1/4 cup fresh basil - chopped
2 TBS fresh chives - chopped
1 TBS fresh mint - chopped
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 TBS lemon juice
1 cup baby spinach
1 1/2 pound large gulf shrimp in shell, peeled and deveined
2 large ripe mangos, peeled and cut into 1/2" slices
4 Tortillas (we used the whole wheat ones)


1.  Put sour cream, mayo, basil, chives, s&p in a blender until the mixture is smooth.  It should be a pale green color when done.

2.  Heat a nonstick pan on medium - high heat.  Once the pan is warm, add the shrimp.   Let them cook for several minutes on each side until done.  Make sure the shrimp are fully cooked or else they will be mushy after the next step.   


3.  Immediately transfer the shrimp to a bowl of ice water for 2-3 minutes.  Then drain well and pat dry.  Cut the shrimp into large chunks. 

4. Add the shrimp to the dressing you made in the blender.  Stir to combine. 

5.  Turn a stove burner on med - high heat.  Add one tortilla at a time directly to the burner, turning over & over with tongs until it's pliable and has a few "grill" marks.  Usually 30 seconds on each side.

6.  Divide the baby spinach to each tortilla, arranging it across the middle.  Then divide up the mango on top of the spinach.   Top with the shrimp salad.   Roll up the wraps & cut in half.    Enjoy!

Zucchini Crab Cakes - Baked

These crab cakes are absolutely amazing!  They are nice and light, without a ton of filler. The zucchini picks up the crab flavor stretching the meat to make more cakes. It's baked and not fried so it's a much healthier version than most. You can also freeze them to use later!



Ingredients

1 large zucchini, grated (2 cups)



2 tablespoons mayonnaise or plain yogurt

OLD BAY® Seasoning to taste

2 teaspoon Dijon mustard



1 cup seasoned whole wheat plain dry bread crumbs

1/2 pound backfin crabmeat (I used closer to a lb)

1 tablespoon EVOO



Directions

1. Squeeze dry zucchini in a large clean kitchen towel. Mix mayonnaise, OLD BAY, and mustard  in large bowl until well blended. Add zucchini, bread crumbs and crabmeat; mix well. Shape into 8 patties, about 1/3 cup each.

2. Preheat oven to 425. Place crab cakes into a well oiled dish and bake until golden brown. Flip and bake other side until brown. Serve Hot!


Tips
OLD BAY® Zucchini Pancakes: Prepare as directed, omitting crabmeat and decreasing OLD BAY to 2 teaspoons.

*courtesy of Old Bay.com

Chicken/Tuna Casserole

Another meal that is great during colder weather. It really sticks to your ribs and warms you thru and thru! 

Ingredients:

1 package egg noodles, prepared as directed

5 T butter & flour (to make a rue)

2 1/2 C of milk

1 package of cream cheese, cut into cubes

2 sm cans of tuna or 1 large can of chicken

8 thicker slices of muenster cheese

1 cup of bread crumbs

Directions:

Prepare egg noodles and set aside for later. 

Start out by making a rue of 5 Tbsp of butter and flour. Cook it down whilst whisking for about 2 minutes (it helps cook out the flour taste)

Then add 2.5 cups of milk slowly whilst whisking. When a nice creamy sauce has formed, add in your cream cheese .

Lastly add in 2 small cans of tuna (or one large OR a can o' chicken).

In a large casserole dish layer ingredients:  sauce/noodle/muenster cheese/sauce/noodle/muenster cheese/sauce/breadcrumbs

Bake on 350 until bubbly

Crab Melts

In the words of my husband and 4 yr old son, "this is the best thing ever!!!!". Super easy and quick to make and 1 lb of crab meat makes almost 10 melts so its a great dinner for guests. Based on my prices here in Carney, the melts only cost $20 for all ingredients. Highly recommend this one.....

Preheat oven to 375

Ingredients:
1 lb crab meat (lump, deshelled)
1 1/2 jars Old English Kraft Cheese spread (You can find them in a groc store, near the feta cheese and tub cheese, I know Mars & Giant both carry it. Not too expensive to buy and calories aren't bad either! Microwave for about 20 seconds to soften the cheese before you add it.)
1/4 lb melted butter (about 1/2 stick usually)
2 TBS old bay (more to taste)
1 TBS fresh ground pepper
1 package of English Muffins

TO MAKE:
Combine all ingredients in a bowl. (Add more old bay or pepper to taste.) Stir very well. Spray the bottom of a baking pan (helps them brown). Slice the english muffins in half. Add the crab topping to each of the english muffin halves. Bake for about 10-12 minutes on middle oven shelf, or until the english muffin is browned and the crab topping is hot. Enjoy!!!!

Maryland Crab Soup

This is a classic recipe and soooo good. Perfect for all occasions. If you live around the Parkville/Carney area, email me. I know the perfect store for great crabmeat prices.

Ingredients

1 can (28 oz) whole tomatoes, cut into small pieces
3 cups water
2 cups beef broth (i use reduced sodium)
1 cup lima beans, frozen
1 cup baby carrots, sliced
1 1/2 cup yellow sweet corn, frozen
2 tablespoons Chopped Onions (can use minced onions also)
2 tablespoons old bay (more to taste, depends on how spicy you like it)
1 tsp fresh ground black pepper (more to taste, i prefer a bit more)
1 tsp salt
1 pound crabmeat (lump, deshelled)
Optional: 1/2 lb of claw meat (usually pretty cheap to buy and adds great flavor to the soup but not necessary)

TO MAKE:

Combine all ingredients in a saucepan. Cook on med/low heat for at least 3o minutes. Add more Old Bay and fresh pepper to taste. Let simmer on low for at least one hour. The flavors are better if you let the soup simmer longer. If it gets too watery, turn it on med/high heat for 20 minutes - it thickens the soup (thanks hol.... lol!)