age is really just a number

We just got back from a wonderful trip boating in the San Juan Islands in the Pacific Northwest. Summer is crabbing season there, and our boating friends invited us to go crabbing. The best part was that we as a group caught so many crabs in our two little pots that we had too much for the four of us to eat in one sitting. Leftover crab meats = crab cakes the next day!

Here is a nice recipe that has just enough bread crumbs to hold them together and significantly less fat and sodium than the usual recipes and those you get at a restaurant.

Ingredients:

1. Crabmeat (12-16 ounces)
2. 2 eggs
3. 1 cup panko whole wheat breadcrumbs (or 1 cup panko gluten-free Italian breadcrumbs)
4. 1/2 cup parmesan cheesecake shredded
5. 1 Tbsp Old Bay seasoning
6. 2 cloves garlic minced
7. 1 tsp onion powder
8. I Tbsp dijon mustard (or low-fat mayonnaise)
9. olive oil
10. The juice of one lemon for garnish
11. (optional) 1/2 jalapeño minced, substitute one green onion finely minced for the onion powder

Directions:

1. Whisk together the Old Bay seasoning, garlic, onion powder (or green onion), mustard (or mayo), and eggs.
2. Add crab meat and mix well
3. Add breadcrumbs and parmesan cheese
4. Form into patties
5. Brush with olive oil.
6. Bake for 12-15 minutes until crispy at 400 degrees on a cookie sheet or broiling pan. Because we were on the boat, we used the boat grill and pan-fried them in a cast iron skillet for about 12 minutes until golden brown on both sides.
7. Sprinkle with a bit of lemon juice before serving or serve with non-fat yogurt based thousand island dressing

Easy to make and serves 4-6 people. Enjoy!