Monday, January 20, 2014

Low fat Crab Cakes and Kale

Being that I usually have 1/2 hour for a meal, this came together well, tasted delicious, and made my roommates curious to what I made. Considering I never made crab cakes before, I call this a win!

You'll need:
Crab Cakes
2 tablespoons of butter (for sauting)
1 egg
I can of crab meat or 6 oz of fresh 
1 tablespoon of cornmeal 
1 tablespoon of parmeasean cheese
1 teaspoon of garlic 
1 teaspoon Old Bay 
A dash of paprika 
A dash of red pepper flake 
A bunch of pepper 
Parmesan and butter 
A splash of leftover wine or grape juice or apple juice 
(To deglaze the crab cake goodies)

1. Heat the butter in the pan.
2. While heating. mix all the crab cake stuff together until nice and smooth.
3. Drop golf ball sized lumps into the hot butter. Press slightly to flatten the cake.
4. Cook for 2-3 minutes on each side, or until a nice golden crust forms.
5. Take the crab cakes out of the butter, deglaze the pan with a form of juice and add the kale.
6.Let the wine sort of steam the kale but also add butter and cheese. Turn frequently to ensure it all gets that delicious goodness on it.
7. Take the kale out, let the little sauce thicken up over the heat and drizzle over some rice. (I always keep a portion of brown rice made for occasions like this.)
8. Enjoy!

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