Crab Cake w/ Steamed Veggies & Green Tea Citrus Infused Water
Creating healthier recipes doesn't have to be elaborate. Since my schedule is already over full, I use basic items and enhance their flavors. Simple and easy is sometimes all it takes.
Yesterday was a full day for me, I wanted something easy to prepare and enjoy. On the east coast is was a rainy, cloudy day and temps were cooler. Definitely a comfort food day. Several people I spoke with who have offices in our building remarked several times how this was a good book, cup of coffee, Hot Cocoa or Green tea day in front of the fireplace. Although I did agree, I am longing for and enjoying the small bouts of spring sunshine from over the weekend.
When I finally reached home, I wanted a little bit of both ... something to warm me after the wet and cooler day, but also something refreshing of warmer days longed for and to come. So I compromised. Normally in sun drenched summer, I'd make a cabbage red wine vinegar slaw to go with the main dish, and possibly a citrus salad on the side ... but this called for something with a little more wrap your arms around you comfort and something refreshing ... The end result was very basic and simple, but very satisfying and delicious.
GREEN TEA CITRUS INFUSED WATER
Green tea
5 Green Tea Bags
1 Decaf Tea Bag (changes the flavor a bit)
Steep 5 to 6 tea bags in 4 cups water to desired depth
Citrus Infused Water
In Pitcher, add 4 to 6 cups water
Make sure all rinds of citrus are clean and dry before slicing
1 large orange sliced (saving the ends)
1 lime sliced
1 lemon sliced
With the saved ends of the orange, use for about 1 tspn rind, add to water
Let infuse while tea is steeping
Add Green Tea Mixture to Citrus Infused Water Pitcher
Gently stir and place in Refrigerator while preparing meal.
Serve in glass over ice, add citrus wedge.
CRAB CAKE and STEAMED VEGGIES
Ingredients
5 to 6 ounces shredded and chopped crab meat
1/8 cup panko bread crumbs
1 egg white
½ scallion finely chopped
½ clove finely chopped garlic
1 tspn finely chopped parsley
1 tbsp finely chopped bell or cubanelle pepper
¼ tspn Old Bay Spice
Dash (or 2 or 3) of hot sauce
Dash Tumeric
½ tbsp. mayonnaise
Ground pepper to taste
Extra Virgin Olive oil
Directions:
Shred crab meat.
Mix egg white, breadcrumbs, scallion, garlic, parsley, bell pepper, Old Bay, hot sauce, turmeric and mayo together. Blend well.
Preheat oven to 425 degrees
Divide mixture evenly
Form into 2 cakes
Brush cakes lightly with Extra virgin olive oil
Ground pepper to taste
Place in heated cast Iron grill pan on stove and cook about a minute or two on each side to turn golden.
Once lightly golden, take grill pan and place in oven to bake.
If remaining olive oil, you can brush tops lightly again before placing in oven
Bake in 425 Degree oven for approx. 15 to 20 minutes.
Check to make sure not over baking.
Take from oven and rest a minute or two before plating
I steamed carrots and broccoli to serve with the cakes.
to pull a few flavors to compliment the cakes, I added a drizzle of extra virgin olive oil on each veggie dish, and a sprinkle of turmeric over the broccoli.
Sea Salt and Ground Pepper if desired.
Creating healthier recipes doesn't have to be elaborate. Since my schedule is already over full, I use basic items and enhance their flavors. Simple and easy is sometimes all it takes.
Yesterday was a full day for me, I wanted something easy to prepare and enjoy. On the east coast is was a rainy, cloudy day and temps were cooler. Definitely a comfort food day. Several people I spoke with who have offices in our building remarked several times how this was a good book, cup of coffee, Hot Cocoa or Green tea day in front of the fireplace. Although I did agree, I am longing for and enjoying the small bouts of spring sunshine from over the weekend.
When I finally reached home, I wanted a little bit of both ... something to warm me after the wet and cooler day, but also something refreshing of warmer days longed for and to come. So I compromised. Normally in sun drenched summer, I'd make a cabbage red wine vinegar slaw to go with the main dish, and possibly a citrus salad on the side ... but this called for something with a little more wrap your arms around you comfort and something refreshing ... The end result was very basic and simple, but very satisfying and delicious.
GREEN TEA CITRUS INFUSED WATER
Green tea
5 Green Tea Bags
1 Decaf Tea Bag (changes the flavor a bit)
Steep 5 to 6 tea bags in 4 cups water to desired depth
Citrus Infused Water
In Pitcher, add 4 to 6 cups water
Make sure all rinds of citrus are clean and dry before slicing
1 large orange sliced (saving the ends)
1 lime sliced
1 lemon sliced
With the saved ends of the orange, use for about 1 tspn rind, add to water
Let infuse while tea is steeping
Add Green Tea Mixture to Citrus Infused Water Pitcher
Gently stir and place in Refrigerator while preparing meal.
Serve in glass over ice, add citrus wedge.
CRAB CAKE and STEAMED VEGGIES
Ingredients
5 to 6 ounces shredded and chopped crab meat
1/8 cup panko bread crumbs
1 egg white
½ scallion finely chopped
½ clove finely chopped garlic
1 tspn finely chopped parsley
1 tbsp finely chopped bell or cubanelle pepper
¼ tspn Old Bay Spice
Dash (or 2 or 3) of hot sauce
Dash Tumeric
½ tbsp. mayonnaise
Ground pepper to taste
Extra Virgin Olive oil
Directions:
Shred crab meat.
Mix egg white, breadcrumbs, scallion, garlic, parsley, bell pepper, Old Bay, hot sauce, turmeric and mayo together. Blend well.
Preheat oven to 425 degrees
Divide mixture evenly
Form into 2 cakes
Brush cakes lightly with Extra virgin olive oil
Ground pepper to taste
Place in heated cast Iron grill pan on stove and cook about a minute or two on each side to turn golden.
Once lightly golden, take grill pan and place in oven to bake.
If remaining olive oil, you can brush tops lightly again before placing in oven
Bake in 425 Degree oven for approx. 15 to 20 minutes.
Check to make sure not over baking.
Take from oven and rest a minute or two before plating
I steamed carrots and broccoli to serve with the cakes.
to pull a few flavors to compliment the cakes, I added a drizzle of extra virgin olive oil on each veggie dish, and a sprinkle of turmeric over the broccoli.
Sea Salt and Ground Pepper if desired.
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