crab cakes |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | crabmeat, white | 1 | teaspoon | Dry Mustard | 0.5 | cups ground | almonds | 3 | large | green onions | 1 | tablespoon | Lemon zest | 1.5 | teaspoons | Mrs Dash | 1 | teaspoon | Paprika, smoked | 1/8 | teaspoon | sea salt | 1 | large | eggs | 1 | large | eggs, white only |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl, combine crabmeat, dijon, ground almonds, scallions, lemon zest, Mrs. Dash, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend | | 2 | To form patties, firmly pack crab mixture into a 1/4 cup measuring cup. Invert crab into your palm and press into the shape of a disk about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture, making about 10 patties. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours. |
honeydew-strawberry salsa |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, diced (approx 20 pieces per cup) | honeydew melon | 1 | cup, sliced | strawberries | 1/2 | cup, chopped | Red onion, diced | 1 | pepper | Jalapeno pepper, sliced | 1 1/2 | tablespoons | lemon juice, fresh | 1 | dash | sea salt |
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Steps
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Sequence
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Step
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| | 1 | In a medium bowl, combine all salsa ingredients. Stir gently to combine. May be made up to 4 hours ahead. Cover and chill, bring to room temp before serving. |
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