The original plan for last night’s dinner was to make pizza but someone decided to treat me to a homemade meal instead.
And who wouldn’t love simple crab cakes, quinoa & sauteed spinach. Delicious, healthy and easy, last night’s cook knows what I like!
Using canned crabmeat makes these cakes a more affordable version for during the week but if you have fresh crabmeat, that works too.
6 oz. can white or lump crabmeat, drained and broken up with a fork
3/4 cup finely diced celery 1/2 cup diced onion 1/2 cup breadcrumbs 1 egg, beaten
1 tsp ground mustard 1/2 tsp paprika
1/8 tsp salt 2 tsp olive oil 1/2 tbsp butter
Combine first 8 ingredients in a medium sized bowl. Divide mixture into four portions and form into inch thick patties. Place a skillet (non stick or cast iron work well) over medium heat with olive oil and half of the butter. Once the pan is hot & the butter has melted, place crab cakes in the skillet. Cook on first side about 5-8 minutes or until lightly browned. Add remaining butter to the skillet and flip over the cakes. Cook another 7 minutes or until heated through.
Serve with your choice of dipping sauces. Hot sauce or cocktail sauce are our favorites!
Quinoa is a great food to add to your weekly menus. It is quick cooking and has a whole host of nutritional benefits. Although many think of it is as a grain, quinoa is more closely related to beets and spinach. Because quinoa is a complete protein and it contains all nine essential amino acids it is believed to improve stamina & endurance. Other benefits include cardiovascular health, migraine & cancer prevention.
Cook according to the package instructions and feel free to add a bit of olive oil & salt to the cooking water. Once cooked, chopped tomatoes make a great addition to the dish.
My compliments to the chef! 🙂