tasty treats on a budget.

okay so i guess i was hiding under a rock when the memo was sent out letting us know that crab meat costs a small fortune. i always knew crab legs were pricey, but i thought that buckets of the meat would just be regular fishy prices. kinda like tuna....you want a fillet? lay out the cash. you want chunks? pick up a can el-cheapo. no dice with crab. needless to say i was astonished that 8 ounces of lump meat was $10.99. and this recipe requires 16 ounces. jeepers.

now i don't know about you, but the mister and i are on a budget, so i decided to get creative and try out the imitation crab (it does contain some crab, so it is not 100% imitation). 19 ounces for $3.99. now that's our kind of price! and it is already cooked, so you simultaneously save money and eliminate the need to worry and fret about cooking it all the way through. and happy times...the imitation meat worked brilliantly. we still have not had real crab cakes, but our tummies are appeased by the deliciousness of the fake crab cakes.

our semi-imitation crab meat.

once I got past that hurdle everything was delightfully straightforward. the crab cakes held together nicely and i was able to squeeze a bunch into the pan, so it only took two rounds to cook them all. i added wild rice to our plates. it was a perfect compliment to the vegetables. and the plate was delish delish delish. the mister and i have enjoyed it for lunch and dinner twice and we keep wanting more.

yummy yummy!!

and the pear cobbler? amazing.

crab cakes with roasted vegetables and tangy butter sauce.

ever since tasting a salmon patty, i have always wanted to try crab cakes, so here we go!!! this recipe comes to us from the folks at "cooking light" magazine. i also posted a recipe for a dessert to satisfy your sweet tooths.

ingredients for crab cakes:

• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 3/4 teaspoon old bay seasoning
• 1/2 teaspoon worcestershire sauce
• 2 egg whites, lightly beaten
• 1 pound  lump crabmeat, drained and shell pieces removed
• 1 1/2 cups panko (japanese breadcrumbs), divided
• 1 tablespoon olive oil, divided
• cooking spray

ingredients for roasted vegetables:

• 21 baby carrots (about 12 ounces)
• 5 small red potatoes, quartered (about 8 ounces)
• 4 medium shallots, halved lengthwise
• 1/8 teaspoon salt
• 8 oounces haricots verts (french green beans), trimmed

ingredients for sauce:

• 2/3 cup chicken broth
• 3 tablespoons shallots, chopped
• 2 tablespoons white wine vinegar
• 2 1/2 tablespoons butter

directions:

1. 1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 450°.
5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

source: cooking light magazine.