Lump Crab Cakes, Couscous + Sautéed Peppers
When I used to see crab cakes, I would become so intimidated about cooking them. Crab cakes, to me, look like some kind of delicate something that’s going to fall apart the second I get the edge of the tip of my finger on it. Which it did. But, I kept at it! Largely, because I would have already spent $60.00 on lump crab meat and it was going to be eaten, regardless. But also because, there’s no reason to be intimidated when cooking! I am the creator. Tweaking it a little, more of this, a little less of that.. and then guess what happened. You don’t have to guess, because I’m going to tell you what happened – a masterpiece melted right into my mouth, THAT’S what happened.
After gaining my confidence, I couldn’t stop making crab cakes. Now, I just love them so much I want to put them on everything, Crab Cake Hamburgers? Crab Cake Hush Puppies??! WHAT! Is that even possible? I’ve also learned, through experimentation that.. while fresh lump crab meat is most ideal for this recipe, it’s not always available. And realistically, sometimes canned is the most convenient! I have a favorite so far, granted they’ve had limited competition, and to kill the “canned” taste, I squirt lime juice and drain!
In an effort to keep it filling but light, these crab cakes were served with couscous and some sautéed bell peppers. I’m sure it’s pretty obvious I love carbs, but I try to keep it healthy by using couscous as my starch. Couscous is lower in calories and has more nutritional value than rice and I read somewhere it’s great for weight loss. I’m here for all of that.
15 minPrep Time
25 minCook Time
40 minTotal Time
lemon pepper seasoning (no salt added)
clove of garlic
1 zucchini squash
1 summer squash
1 ½ tablespoon of cream cheese
Preheat your oven to 375!
In an oven safe dish, drizzle enough olive oil to loosely cover the bottom. Slice your lemons and place them in the bottom of the oven safe dish. You will cut enough slices to lay directly beneath your salmon. Chop a clove of garlic and add in as well.
lemon and garlic salmon
Lightly sprinkle sea salt and garlic powder across the bottom of your salmon, generously sprinkling the lemon pepper seasoning (without salt). Lay the salmon on top of the lemon and garlic and repeat seasoning process across the top. If you would like, add a teaspoon of butter or margarine Cover with aluminum foil and bake for 25-30 minutes.
Remove the outer leaves from the cauliflower and in a steam pot, steam the cauliflower for about 10 minutes. The cauliflower should at no point touch the water.
Once tender, transfer the cauliflower florets to either a food processor (or a large mixing bowl if you do not have one). Add 1 ½ tablespoons of cream cheese and salt and pepper to taste.
Cut both zucchini squash and summer squash into circles, grilling on both sides until tender.
Voila! A filling dinner complete with veggies and heart healthy protein!