I'm excited to have an evening to myself. (I have the most recent season of Curb Your Enthusiasm and Last Holiday - a movie with Queen Latifah - so I am well-prepared for an evening in.)
So, while watching Curb Your Enthusiasm, I'm doing laundry, straightening up the apartment and making crab cakes.
Baked Crab Cakes serves 2 @ 5 pts. (I halved this recipe)
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed (I used crab in a pouch)
- 1/2 cup soft bread crumbs
- 1/4 cup shredded carrot
- 1 egg, lightly beaten
- 1 tablespoon butter, melted (I accidentally used the whole tablespoon)
- 1 teaspoon minced fresh parsley (I used dry)
- 1 teaspoon mayonnaise
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon ground mustard (I didn't have this, so I used garlic powder. Weird, I know!)
- 1/8 teaspoon salt
In a bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. Place crab cakes on a baking sheet coated with nonstick cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired. This recipe is from the most recent issue of Cooking for 2.
My review: These were surprisingly good! The garlic powder actually added a nice touch. They were crispy and spicy - maybe a tad too salty, but that's OK.
I also made my standby vegetable - Zucchini Coins. Basically, you slice up a zucchini, dip it in egg whites, roll it in a bread crumb/ Parmesan cheese mix and bake it. Yum! I can eat a whole zucchini!