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Maine Crab Cakes

We love seafood, we love crab cakes, we really love these crispy Maine crab cakes. Yes, it’s true,  I especially love seafood. You know, I’m from Maine, where we’re known for having THE best seafood in world, and I’ve certainly eaten more than my share.  Oh yeah, I do LOVE the shellfish best — clams, crab, oysters, scallops, shrimp, and lobster (my absolute favorite food!) So, I really do know good seafood, now I want to share with you lovely people, a recipe for six crispy, lemony, delightful, healthy and delicious Maine Crab Cakes……

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Bon Appétit!

INGREDIENTS :

  • 16 oz. fresh Maine lump crab meat: Jonah crab, Blue crab,  Rock crab, or the rare Maine “Peeky-toe.”
  • 2 eggs
  • 2 tbsp. minced shallots or green onions
  • 1 tsp. Old Bay Seasoning
  • 1/2 cup mayonnaise
  • 2 tsp. grated fresh lemon zest
  • 2 tsp. fresh lemon juice
  • Lemon wedges
  • Sea salt &  fresh pepper to taste
  • * Sauces of your choice (see notes)

DIRECTIONS:

Pre-heat the oven to 400*   and prepare muffin tins ( 6 each ) with cooking spray or olive oil.

Carefully place the lump crab meat into a medium-sized bowl. Whisk two eggs to a light foam in a mixing bowl, then add everything except the crab meat, mixing thoroughly.  Carefully add the crab meat, try to keep the lumps as large as you can :-)

Carefully form six crab cakes, and place in your prepared muffin tins. Bake for 10-15 minutes (until lightly browned and crispy)

If you want to cook these up “old school” just melt some butter and add a splash of  olive oil in a saute’ pan, fry over medium heat.

Note:  Serve with your favorite spicy cocktail sauce, dill (herb) mayo or my favorite: horseradish mayo (mix equal parts of both, or to taste).

ENJOY!!!

Wild Maine Blueberry Salsa!

Wild Maine Blueberry Salsa!
Wild Maine Blueberry Salsa!

I love spicy salsa and I really do love sweet wild Maine blueberries, so it makes perfect sense to me to combine spicy and sweet together with some juicy garden tomatoes, fresh herbs, and hot peppers. I do love the fact that this extra special salsa is very healthy, loaded with antioxidants, is low-calorie and it’s another of my super-simple recipes to make at the last minute. You may serve this lovely fresh salsa with scrambled eggs, tortilla chips, and our favorite quesadilla, topped with sour cream (below). Everyone LOVES it!

Enjoy!

Ingredients

  • 3 medium very ripe tomatoes
  • 1 cup fresh or frozen wild blueberries
  • 1 chopped red onion
  • 2 cloves garlic, minced
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 1 jalapeno or serrano chili pepper, finely chopped
  • 1 red bell pepper (*roasted optional), rough chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped Italian flat leaf parsley
  • salt and pepper to taste
  • zest and squeeze 1 lime or lemon

Directions:

Start chopping or use your food processor and combine all of the ingredients in your favorite medium-sized bowl, season to taste. Let the salsa “marry” to combine flavors for at least one hour (over-night is best!)

NOTES: *To roast a pepper or tomatoes. Place on a foil lined roasting pan and broil at high temp. turning once or twice until the skins blacken. Peel the skin off after they cool. Delish!

** Please be sure to keep a bag of frozen wild Maine blueberries in your freezer year-round. I have plenty of recipes in the works for you requiring these lovely berries!

Nutritional Information

Amount Per Serving:

Calories: 45 | Total Fat: 2.5 g | Cholesterol: 0 mg

Quesadilla with Wild Maine Blueberry Salsa!
Quesadilla with Wild Maine Blueberry Salsa!

MAGIC Peanut Butter Cookies!

MAGIC Peanut Butter Chocolate Chip Cookies!
MAGIC Peanut Butter Chocolate Chip Cookies!

Okay…  Yes, finally, I know! You’ve been waiting FOREVER for these yummy cookies, and patiently too. So, here’s the magic……These ridiculously delicious cookies are super-simple to bake and don’t have any flour, so they just happen to be gluten-free. Heavenly, healthy, loaded with protein, and low-carb too. Oh and, of course, you will usually have these simple, staple ingredients on-hand. You may use brown sugar, Agave, Splenda, or your favorite low-cal sweetener and add some dark chocolate chips. You know what they say… Homemade is BEST!

ENJOY!

I just have to mention that we just can’t get enough of these rich & delicious Peanut Butter Chocolate Chip Cookies. They do disappear fast, so make a double batch and remember to always keep a HUGE jar of your favorite peanut butter on hand! (P.S. Don’t forget to share this site with your healthy friends.

 

* Nutritional info: Calories 135, Total fat 8g, Total carbs 10g


Magic Peanut Butter Cookies!

 

Ingredients:

  • 1 cup peanut butter (smooth or crunchy)
  • 1 cup brown sugar (or a substitute like Stevia or Agave)
  • 1 cup dark chocolate chips
  • 1 tsp. vanilla
  • 1 egg


Directions:

  1. Pre-heat the oven to 350 degrees F.  Spray a large baking sheet with cooking spray.
  2. In a mixing bowl, combine the peanut butter, 1 cup sweetener, egg, and vanilla, and stir well with a whisk or wooden spoon.
  3. Roll the dough into balls of the desired size. Place the balls on the prepared baking sheet. With a fork, dipped in sugar, press a crisscross design on each cookie. Press in 6 -10 dark chocolate chips.
  4. Bake for 10-12 minutes (don’t over-cook), remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan. YUM!


Apple Caramel Walnut Cake

Apple Caramel Walnut Cake
Apple Caramel Walnut Cake

This is a very rich, decadent “southern style” apple spice cake, dripping with delicious, hot, homemade caramel. Of course, I had to healthy-it-up a bit (you know how I am!) by using less oil & sugar, adding whole wheat pastry flour, and heart healthy walnuts! If you LOVE cake and you love apples, then this one’s for you…

Another gorgeous fall day, the perfect kind of day for baking. Last weekend we picked some apples, lots of apples at Lakeside Orchards, and now it’s time to get busy! I wanted to do something a little different you know, not another apple pie or apple crisp. The cute little boy picking apples in the photo is my grandson David :-)

So, preheat your oven to 350 and get started, you’re going to LOVE this cake!!!


Cake Ingredients:

  • 2 cups sugar (or a substitute)
  • 3 eggs
  • 1 cup canola oil (or light olive oil)
  • 1/2 cup apple sauce
  • 1 tbs. of vanilla
  • 1 1/2 cups *white wheat flour 
  • 1 1/2 cups *whole wheat pastry flour (find it at a health food store)
  • 1 tsp. cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 1 cup chopped walnuts (toasted)
  • 3 cups diced apples (I used MacIntosh)
* You can substitute oat or gluten-free flours

Topping

  • 3/4 cup butter (sub. Smart Balance)
  • 2 cups brown sugar (or sweetener of choice)
  • 1/4 cup milk or fat-free cream
  • 1 cup walnuts (chopped and toasted)
  • Pinch of salt

Directions:

1. Lightly spray and flour a bundt pan or 13 X 9 baking pan.
2. Cream together sugar, eggs, oil and vanilla.
3. Add flour, cinnamon, nutmeg and salt.
4. Stir in apples and walnuts.
5. Spread batter into pan, bake at 350 degrees for 45-60 min. (check with a toothpick)
6. When the cake is done, make several deep holes in it with a knife (for topping)

Topping: Heat the butter sugar and milk over medium heat. Bring to a boil, stirring constantly for 2 min. Pour topping over warm cake and ENJOY!!!

*You may want to add a scoop of vanilla ice cream.