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

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Portobello Mushroom Burger

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I know, I know a mushroom burger, it sounds so not fun! Especially with Memorial Day this weekend & all the summer parties to come! But hey, why not keep it light with the food when you are pumping your self full of tasty beverages this holiday weekend! Munch on this healthy alternative – it is a quick & simple recipe that will surely surprise any guest!

First prepare your grill for high & while waiting for it to heat up begin fixing the toppings…

  1. Grab a skillet, add 1/4C water over medium heat then add  4C baby spinach & place lid on top – let spinach wilt & remove/set aside
  2. Dice 4 sun-dried tomatoes (in oil) & mix with 4T  nayonaise light – set aside
  3. Thickly slice 1 red onion – set aside
  4. With a damp towel clean off 4 portobello mushrooms, remove stem & brush with the oil from the sun-dried tomato jar – set aside

Now that we have all the prep done lets get on to the grill…

  1. Place the mushroom caps on the grill (top side down first) & the onion slices, both for 4-5minutes on each side
  2. If you like your buns crispy throw those on the grill around the 3minute mark, watch for those because they can burn quickly!

Place the bun on the plate, spread the nayonaise mixture on the bottom,then layer with the mushroom cap, wilted spinach, a few sun-dried tomatoes & finally the grilled onion. Serve right away!

Nutritional Info Per Burger with bun & all the toppings (Serves 4): 300 calories – 8 grams of fat – 49 carbs – 13 grams of protein

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Easter Lamb Burgers with Roasted Cauliflower

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HAPPY EASTER EVERYONE! We are back in my hometown enjoying family fun and last night I decided to cook an early Easter dinner. I was thinking about a fancy lamb dinner – however, I decided to turn it down a notch & grill up some lamb burgers since it was such a beautiful day! I paired the burgers with roasted cauliflower (kind of like fries, right?) – and they were amazing! Both of these will be cooked up again with only more gorgeous sunny days heading our way!

Enjoy your day with your family & loved ones – maybe even spice up your night with an Easterita!

Lamb Burger:

  1. In a large bowl blend: 3lbs ground lamb, 2/3C chopped mint, 4t paprika, 1.5t cinnamon, 1t salt & 3T EVOO – make 8 patties 
  2. Grill the patties or cook on a skillet for 4minutes on either side
  3. Meanwhile, slice 8 ciabatta buns & place in preheated broiler till golden
  4. In side bowl mix: 3C baby spinach, 1.5C crumbled feta cheese, 1 sliced red onion

Dill Sauce:

  1. Combine 2C fage 0%, 1/3C chopped dill, 3T chopped mint, 4 cloves minced garlic, juice from 1 lemon, 1/2 chopped cucumber (peeled) & add S/P to taste – stir & refrigerate

Now on to the roasted cauliflower…

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Roasted Cauliflower:

  1. Preheat oven to 425degrees with both racks relatively in the middle of oven & place 2 baking sheets in oven as it heats
  2. Slice up 2 heads of cauliflower – drizzle with EVOO, S/P (as much as you want) & toss
  3. Remove baking sheets, place cauliflower on sheets & roast for 25minutes
  4. In a skillet mix: 2C torn french bread pieces (about size of raisins) & 1T EVOO – stir around till bread gets crisp (8minutes) – reserve in large bowl
  5. In the same skillet add: 4T minced garlic, 1/2t red pepper flakes 1/2C chopped golden raisins, 4T sherry vinegar (not the same as sherry cooking wine!) & 4T water – once liquid  evaporates a bit put it all in the reserved bowl
  6. Once cauliflower is fully roasted mix in to the reserved bowl

To serve, place burger on toasted bun, a dollop of the dill sauce on the buthrt, top with the spinach/feta mix & scoop a spoonful of the roasted cauliflower on the side! This meal was am Easter hit. Hope you enjoy & Happy Easter!

Nutritional Info Per Burger without Bun & Spinach Mix (Makes 8 Burgers): 380calories – 28 grams of fat – <1 carbs – 29 grams of protein
Nutritional  Info Per Dill Sauce (Serves 8): 30 calories – 0 fat – 3 carbs – 5 grams of protein
Nutritional Info Per Serving of Cauliflower (Serves 8): 100 calories – 4 grams of fat – 17 grams of carb – 2 grams of protein                         
 

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Tandoori Chicken Burger

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Whoooeee – this baby was scrumptious!  Ever since the crab cake I cooked I have been craving any kind of burger…don’t really cook red meat in our house – so the tandoori chicken burger seemed right up my alley!

  • Mix 1.5lbs ground chicken, 4 scallions, 3T minced ginger, 2T fresh lemon juice, 1T paprika, 2t cumin, 1/2t ground cardamon, 1/4t cayenne pepper, 1/2C whole wheat bread crumbs (I added this at the last minute) & S/P to taste – form into 4 patties
  • Heat & spray cooking oil on skillet – place patties on medium heat – should cook for at least 6minutes on either side
  • While the burgers are cooking grab another bowl & mix small fage 0%, 1T fresh chopped mint, 2t cumin, 1T fresh lemon juice & S/P to taste – refrigerate till ready
  • Toast bread – we used mini whole wheat pitas – lame I know, but all the naan at our grocery store was way to calorie dense for me…

To serve top the burgers with a few red onions, sliced cucumbers, fresh cilantro &  yogurt sauce! D.E.L.I.C.I.O.U.S.

Find original recipe here.

Nutritional Info Per Patty ( 4 Patties): 280 calories – 18 grams of fat – 6 carbs – 45 grams of protein 
 
Nutritional Info For Sauce ( serves 4): 35 calories – <1 gram of fat – 4 carbs – 5 grams of protein 
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