Light and Simple

Thankfully Bob and I did not have many plans for the weekend. I truly enjoyed a relaxing Saturday of reading, cleaning, and running some errands. One thing I wanted to do was make some crab cakes as an appetizer. I have made crab cakes before, but I found a new receipe that is simple, light, and healthy. They were delicious!

Crab Cakes:

Easy Light Crab Cakes

serves 1-2

1 pound lump crabmeat

8 saltine crackers, crushed

1 egg

1 tablespoon mustard (I used Dijon)

1 tablespoon greek yogurt (the recipe called for mayo, but I used yogurt)

pinch of cayenne pepper

salt & pepper to taste

1 tablespoons olive oil

Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties – you will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

The crab cakes went perfect with Cherry Wheat Beer.


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