Jalapeno Crab Cakes

After showing the picture of my husband's wonderful crab cakes I have had many requests for the recipe.

My husband adapted the original Jalapeno Crab Cake recipe based on what we had on hand.

Jalapeno Crab Cakes

Ingredients:

14 oz Crab meat - steamed (we used blue crab)

1/4 Cup green onions, chopped

1 Jalapeno, finely chopped

2-3 Tbsp fresh thyme or oregano, chopped

1/2 Cup mayonnaise

1 Large egg, beaten

1 Tbsp honey Dijon mustard

1/2 Tsp cayenne pepper

1/2-1 Cup bread crumbs 

Salt and pepper to taste

1 Tbsp butter

Combine all ingredients except the butter together in a large bowl.  

Heat butter in skillet over medium heat.

Form crab mixture into about 6 cakes and place in the skillet.  Cook for about 5 mins. per side or until golden brown.

Drain on paper towels and serve!

*Next time I think I will get him to substitute plain greek yogurt for the mayonnaise (I am not a big fan of mayonnaise).

Almond Crusted Tilapia Filets

One of my New Year's resolutions this year was to eat more fish.  Before my husband and I had kids we would eat fish two or three times a week.  After awhile we really just do not want to even see fish much less eat it.  I guess you can get really sick of eating the same thing.  Maybe not pizza and chocolate, but definitely fish ;-)

Now that fish is appealing to us again we thought we would try this great recipe for Almond Crusted Tilapia.  This fish was to die for.  My kids asked for seconds and that almost never happens with fish.

Almond Crusted Tilapia

4 Tilapia Filets

3/4 Cup ground almonds

3/4 Cup shredded or grated parmesan cheese

2 eggs or 1/4 Cup egg substitute

1/4 Tsp garlic powder

1/4 Tsp pepper

1/4 Tsp salt

4 Tbsp whole wheat flour

Ground the almonds and the parmesan cheese in a food processor and place in a shallow bowl or plate, set aside.

Whisk together egg, garlic powder, pepper and salt.

Heat butter in skillet on medium until melted.

Press the filets into the flour, then the egg mixture and finally the almond mixture.

Add filets to the skillet and cook about 3-4 minutes on each side.  Reduce heat and cook an additional minute or two until fish begins to flake.

I served the fish with Okra Black-eye Pea Salad and Parmesan Kale Chips.  I will try and post the recipe for these sides as well today.  The entire meal was a huge success!

Super Quick Tuna Balls

Sometimes I find myself in a pinch for dinner. It's 4pm and I have no idea what I am going to serve. This recipe is perfect for just that type of scenario. Most people already have all the ingredients right in their pantry. This recipe does have tuna in it and my oldest son is not a fan of tuna, but guess what he loves these tuna balls!

Super Quick Tuna Balls

1 can of tuna packed in water (drain)
10 fat free saltine crackers
2 egg whites
1/4 cup of fine yellow cornmeal
2-3 small red potatoes or 1 medium size baking potato (this is optional)

If you decide to use the potato cook in the microwave until you can pierce a fork through the potato. Set potatoes aside to cool down. In a medium size bowl mix tuna and egg whites together. Add crushed crackers and 1/4 cup of cornmeal.

In a separate bowl, peel cooked potatoes and mash. Add the mashed potatoes to the tuna mixture and combine well. Add a small amount of oil to the frying pan and heat. Make balls that are about 1-2" and place into hot oil. Cook until golden brown. Drain on paper towels.

I usually serve these with Melissa D'arabian's Broccoli Parmesan and homemade fries.