Combining these two delicious recipes is the perfect meal for summer dining on the patio! It’s light and filling. Your guests will be asking for seconds for sure!
Crab Cakes
Servings 6 large crab cakes
Ingredients
- 1/2 lb Crab meat or imitation crab small chunks
- 1 c Seasoned Breadcrumbs
- 3 T Mayonnaise
- 3 T Greek yogurt plain, fat free
- 1 T Dijon mustard
- 1 Egg lightly beaten
- 3 Egg Whites lightly beaten
- 1/2 T Old Bay seasoning
- 1 c White Onion chopped
- 1 c Green Pepper chopped
- 1/4 c Parsley flakes
- If desired Remoulade Sauce
Instructions
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Flake crab meat into a large bowl.
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Add the bread crumbs, mayonnaise, yogurt, mustard, eggs, and seasoning.
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Mix in onion, peppers, and parsley until well combined
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Cover with plastic wrap and refrigerate for at least 30 minutes
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Heat large skillet with cooking spray to medium heat
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Shape mixture into six round cakes and place in skillet
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Cook for about 10 minutes on each side, or until golden brown and cooked through
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Serve warm and top with Remoulade Sauce, if desired
Recipe Notes
*Modified from SkinnyTaste Baked Salmon Cakes
BLT Avocado Salad
Servings 3
Ingredients
- 1 Bag Pre-washed Romaine Lettuce
- 6 Strips of Cooked Bacon crumbled
- 1 Large Avocado cut into chunks
- 1 c Grape Tomatoes Note: We aren't big tomato fans so left off our salads pictured : )
- 1/2 c Ranch Dressing
Instructions
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Separate lettuce evenly across three large plates.
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Top with bacon, avocado, and tomatoes.
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Drizzle with Ranch Dressing.
