Every year when the Lenten season rolls around, I hear my gramma’s voice in my head telling me to be a good Catholic and skip meat on Fridays. I fail at this a thousand times over, because while I love Jesus, I also really love steak. That being said, I always embark on the Lent season with the best of intentions. This always excites my husband because he knows it boils down to one thing- revamping our seafood repertoire! This week’s lent special is brought to you from inspiration taken from a stacked crab salad- fresh and bright. I’m makin’ gramma proud today by whipping up my Citrus-Kissed Crab Cakes, and it couldn’t be easier!
1 lb lump crab meat
10 crushed ritz crackers
1 TBSP whipped chive cream cheese
1/4 cup finely diced mango
1/4 cup diced red onion
1 avocado- 1/2 mashed, 1/2 finely diced
1 tsp old bay seasoning
1/4 tsp teriyaki sauce
pinch of salt
pinch of pepper
Combine all ingredients in a bowl, folding gently with fingers.
Loosely form into patties.
Bake 20 minutes @ 425 degrees, then Broil for 3 minutes
Serve with bay chips, bay fries, or a peppery arugula salad.