Monday, May 21, 2012

Simple Supper

This month has been pretty hectic due to my work events, Jeff's lacrosse season, and prepping for our move, and it's only going to get more busy in the coming weeks. I've been reaching for easy, quick dinner recipes (put this macaroni and cheese on your short list!) that will satisfy without taking up too much time. Last night, I made simple crab cakes and salad that was oh so tasty.

Crab Cakes with Tomato and Yellow Squash Salad

Recipe for crab cakes:
(Makes 8 cakes)

16 ounces real crab meat (usually found in the fish refrigerator next to butcher)
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 eggs
2 teaspoons Worcestershire sauce
Generous shakes of black pepper, onion powder, and garlic powder
Olive oil
1 lemon, quartered

Recipe for salad:
(Makes 2 servings)

4 cups of romaine lettuce
1 yellow squash, thinly sliced
1 cup of cherry tomatoes, sliced in half
4 tablespoons of dressing (I used Annie's Organic Goddess dressing)

For crab cakes - 
Preheat the oven to 350 degrees. In a large bowl, mix together mayonnaise, mustard, eggs, Worcestershire sauce, and spices. Add crab meat and mix together gently. Form mixture into 8 patties.
Heat olive oil in a large sauce pan. Add patties (four or so at a time) and brown, two to three minutes on each side. Transfer to cookie sheet.
Bake for 10 minutes until crab cakes are browned and heated through.
Mix salad ingredients together. Split salad between two plates, top with two crab cakes each, and squeeze lemon on top.

Boyfriend Meter:
Coming soon!


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