Baked Mini Crab Cakes

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Whoop whoop, the hub & I made it, we have been married a year! Well, I am a few days shy but who is counting 😉 With that said, the food at our wedding was OUT OF THIS WORLD. For real, so good! Our caterer (Michael Stuart) knocked it out of the park & so I decided to recreate one of the tasty appetizers that he served at our wedding – the baked mini crab cake, YUM!

I thought these would be perfect for the last summer hoorah, Labor Day weekend! You can either make these mini (like I did) or into a larger patty for a burger/main dish. Up to you!

On to the crab cakes…

  1. Preheat oven to 375degrees
  2. In a large bowl mix together: 1T nayonaise, 2T melted butter (I use Earth Balance non-dairy natural buttery spread), 1t worcestershire, 6 egg whites & 1lb  lump crab meat
  3. In a small bowl mix: 1/4C bread crumbs, 4t old bay, 2t dried parsley, 2t dried mustard, 1t baking powder & 1t black pepper
  4. Combine the dry mixture into the crab bowl & blend with your hands
  5. Shape 14 crab cakes & place on prepared baking sheet
  6. Bake for 15minutes, then flip & bake for an additional 15minutes (until nicely browned)

While the crab cakes are baking dice up one preserved lemon (this adds SO much flavor!) – set aside. Once the cakes are browned remove from oven, top with diced preserved lemon & serve warm.

Happy Labor Day! We are off to Nantucket for the long weekend to celebrate our anni & relax. So make sure to check out my Instagram (@thesparkledsidewalk) for travel pics!

Nutritional Info Per Crab Cake (Makes 14): 60 calories – 1.7 grams of fat & carb – 8.3 grams of protein

Continue reading for ingredient list…

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Crab Stuffed Deviled Eggs


It was really hard to destroy our pretty decorated eggs – but boy these turned out tasty, well worth it! I decided to twist up the typical deviled eggs and make a crab stuffed eggs! These puppies are so flavorful and way lower  in calories – let the indulging (but not feel bad about it) over this holiday begin!

  1. Boil or bake 12 eggs, rinse under cold water, peel, cut in half , remove yolks (set in side bowl) & place egg white halves on side plate
  2. In a small bowl mix: 2C sliced radishes, juice of 1/2 a lemon & season with salt – cover & set in fridge for 30minutes
  3. In a separate bowl combine: 14oz cooked lump crab meat, 2 egg yolks, juice from 1/2 a lemon, 1T EVOO, 3T Fage 0% (heaping), 2 diced celery stalks &  2t ground mustard
  4. Add S/P, taste & adjust seasoning if necessary
  5. Scoop crab mixture into the egg white halves until all used

Sprinkle with cayenne pepper & serve with the crisp radishes – YUM!

Hope this recipe inspires you to try something new for an appetizer this Easter! I am going to make this one again for my family this weekend!

Nutritional Info Per Half (Makes 24 Halves): 30 calories – 1 gram of fat – <1 carb – 4 grams of protein

For ingredient list & original recipe continue reading…

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Meatless Monday: Asparagus & Tofu Spring Roll


Regardless of yet another winter storm headed our way I am springing into spring with these rolls! Lunch, appetizer or dinner this a a great dish – flavorful & so light. Hope you enjoy!

  • Drain and slice Nasoya Firm Lite tofu into 10 equal rectangles, then cut each piece into 4 strips 
  • Grab skillet & spray with cooking oil – sear strips of tofu until golden brown, set aside
  • In a pot steam 20 trimmed  (6″) asparagus spears until tender crisp, drain then cut lengthwise, set aside
  • Fill a bowl with hot water and soak one rice paper wrapper at a time, let soften (15seconds) and  remove, let excess water drip off & lie flat on a clean/dry surface
  • Center 2-3 tofu strips in the bottom portion of the wrap – leaving a 1″ border on either side
  • Layer with 3-4 asparagus halves, 2 pieces of sliced avocado, shredded carrots & a few leaves of both fresh mint and fresh basil
  • Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go
  • Repeat until all of your fillings are used

For Dipping Sauce:

  • Whisk together: 1/3C braggs, juice from 1 lemon, 2T orange juice, 2T mirin & 1/4t fresh ground red pepper

Cut each roll in half & serve with dipping sauce!

I made the original recipe yesterday, which can be found here. Only thing different from the above is the use of salmon instead of tofu. I baked 5oz of salmon at 400degrees for 20minutes. It was just as simple & delicious!


Nutritional Info Per Tofu Roll (Makes 10 Rolls): 65 calories – 2 grams of fat – 9 carbs – 5 grams of protein
Nutritional Info Per Salmon Roll (Makes 10 rolls): 80 calories – 3 grams of fat – 9 carbs – 5 grams of protein

Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!


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Seared Shishito Peppers

after pepperQuick, easy and ever soooo tasty – seared shishito peppers are it!!!!  Awhile back I was grocery shopping at Eataly and they had samples – this is the deliciousness I tasted!  For all of you clueless about Eataly get to it!  It is an all in one Italian hot spot in NYC.  Visitors must visit & New Yorkers get with it!  By far some of the best meats, fish & produce in the city – side note their produce is UBER cheap so check it out!

  • Spray saute pan with olive oil cooking spray, rinse handfuls of shishito peppers with water & add to pan
  • Drizzle EVOO and add dashes of S/P
  • Turn heat to high and put lid on
  • Move pan around once the peppers begin to sizzle and peppers are charring 
  • Continue for ~10minutes

Sprinkle with sea salt & serve pipping hot!

Nutritional Info for 30 peppers: 180 calories – 10 grams of fat – 30 carbs – 6 grams of protein
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