EAT: Great Weekend

With all of our worldly travels we have neglected creating in the kitchen so we decided to get caught up this weekend. We made pizza....from scratch. Bought whole wheat crust from Trader Joe's....basically a pile of dough in a bag. Smoothed it out, added some sauce, cheese, grilled red onion, mushroom, turkey pepperoni, and spinach.

It was good....we'll be doing this again....possible creations:spicy BBQ chicken pizza?.....something with jalapeno's is necessary as well.



On Saturday we went to Costco and came across a lb of lump crab meat so crab cakes became the menu, the only question was how. We came home and started scouring websites looking for a fun new recipe. We decided to combine two favorites from my mom's personal cookbook...Her recipe for actually making the crab cakes and we decided to use her Mango, Avocado, Tomato salsa to top the cakes. "My new favorite recipe," Lindsey was quoted as saying. It really was awesome and will become our new staple for crab cakes. The salsa is delicious any way you eat it so when you top crab cakes with it, you can imagine how good it becomes! The two recipes per my mom and then pics to follow:

Crab Cakes

1 pound super lump crab meat
1 tsp Old Bay seafood seasoning
1 tsp chopped flat leaf parsley
1/4 tsp dry mustard
1/3 cup plain bread crumbs
1- 1/2 tsp Dijon mustard (one and one-half)
1- 1/2 Tablespoons mayonnaise
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 egg, beaten with a fork

Mix together lightly and pan fry to brown in 1 tablespoon butter and 1 tablespoon canola oil. Cook about 3 minutes a side over medium-high heat. Can make the patties ahead, cover, and refrigerate. Fry up later, just before serving.

Makes 8 patties to serve 4 people for dinner. Or, can make smaller patties for a party appetizer.

Avocado, Tomato and Mango Salsa

1 mango, peeled, seeded and diced

1 avocado - peeled, pitted and diced

4 medium tomatoes, squeeze juices out, dice

1 jalapeno pepper, (remove seeds from one half only depending on how spicey you like it )- use the whole pepper and mince

½+ cup chopped fresh cilantro

3 cloves garlic, minced

1 teaspoon salt

2 Tablespoons fresh lime juice

1/4 cup chopped red onion

1 Tablespoon olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.


Scoop the salsa over the crab cakes and enjoy:) You can see that we also had mounds of zucchini on our plates....our easy veggie fix lately has been cubed zucchini, salt, pepper, Italian seasonings, wrapped in tin foil and dropped on the grill for about 20 minutes.