Delicious Crab Cakes

Did you Know?

Eating crab cakes is part and parcel of any trip to Maryland, where you'll find them fried and served on bread as sandwiches or baked and broiled as a main dish. Here's a delicious version you can enjoy at home.

What You Need

2  large eggs or 2  egg substitutes
1 tablespoon mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 package imitation crab or 8 ounces of lump crab
1/2 cup bread crumbs
1 package Simply Organic Ranch Dip Mix

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, beat eggs then add next four ingredients. Add in crab meat.

In a separate bowl, blend bread crumbs and Ranch Dip Mix. Add dry ingredients to crab meat mix and stir well.

Shape mix into cakes about 3/4-inch thick and 2 to 3 inches in diameter. Place onto greased baking sheet and bake 10 to 15 minutes on each side.

Chef Suggestions

Serve as a meal over fresh leaf lettuce or turn into a sandwich.

As an appetizer, offer a choice of tartar, cocktail sauce or a fruit salsa.

Squeeze extra lime juice on crab cakes once baked.

Featuring

Ranch Dip Mix

Dig in and saddle up for delicious, well-rounded Ranch flavor. This all-American classic — created by a California dude ranch owner while living in Alaska — is so versatile it can be used as a dip, dressing or ingredient in many recipes.


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Brown Rice With Chicken And Broccoli

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they'll cook evenly.

What You Need

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Method
Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.


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Sweet Potato Casserole

What You Need

• 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
• 1/2 cup Egg Beaters Original Egg Substitute
• 3 tablespoons Swanson Olive Oil
• 2 tablespoons Swanson Fructose
• 1 teaspoon Swanson Himalayan Crystal Salt
• 1/2 teaspoon Swanson Organic Ground Cinnamon
• 1/2 teaspoon Swanson Organic Ground Ginger
• 1/8 teaspoon Swanson Organic Nutmeg
• 1/2 teaspoon Swanson Organic Peppercorns, ground
• 1/4 cup Swanson Organic Cashews, coarsely chopped

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake at 400° F for 45 to 60 minutes or until tender. Set aside to cool.

Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the egg beaters, olive oil, fructose, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Pour the sweet potato mixture into an 8 by 8 inch pan and sprinkle the top with the cashews. Bake at 350° F for 30 to 40 minutes or until a bit puffy. Serve immediately.

Makes 8 servings. Serving size 1/2 cup.  Click here for all Swanson Products... Guaranteed Low Prices at Swansonvitamins.com

find more recipes at Katherine's Corner