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Corn CrabCakes

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Crab cakes are a favorite of mine. Whenever we go out to dinner, my eyes immediately search for the jumbo lumps of goodness. To be honest, I don’t really make crab cakes very often at home. I always see the fresh crab meat at the store/market and think 18 dollars is a lot for a small 8 ounce container of crab.  My rationale doesn’t make sense, because when you go to a restaurant, crab cakes are usually anywhere from 20 to 30 dollars. Well, I was feeling daring this past weekend at the store, and I made the plunge and bought fresh crab meat. I was really happy I did, because these corn crab cakes turned out great and from the 8 ounce container, I made 6 smallish cakes. Not bad for 18 bucks!

Do you love crab cakes? Do you make them at home? 

Read on for the recipe…

Corn Crab Cakes

Serving: 6 small cakes


  • 1  – 8 ounce can crab claw meat (shells removed)
  • 1/4 cup green pepper
  • 1/4 cup green onion, diced
  • 1/2 cup frozen corn
  • 2 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 3/4 tsp old bay seasoning
  • 1 cup bread crumbs
  • 1 egg, whisked lightly
  • 2 to 4 Tbsp olive oil


  1. Mix together all ingredients, except olive oil, in bowl.
  2. Create 6 medium-sized patties with hands – it will be wet
  3. Set in freezer for 20 minutes.
  4. Heat 2 Tbsp olive oil in sauté pan on medium heat.
  5. Place crab cakes gently into pan and allow to brown on either side, 7 minutes.
  6. ENJOY over bed of lettuce or on a bun!


Avocado Cream Topped Mahi Mahi

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I haven’t made fish in a while and it is one of those foods that you need to get just right. Things definitely go south if you cook fish for one minute too long. I don’t have a kitchen thermometer and I really should. I’m sure this would help me create perfection with cooking fish. I picked up 2 pieces of wild caught Mahi Mahi and used the grill to come up with my creation from last night. I love grilling in the summertime. The dishes are pretty much slim to none, except the ones you eat off of, which makes cleanup a breeze for Joe. He is the clean up crew when I am cooking!

Avocado Cream Topped Mahi Mahi

Serving: 2


  • 2 wild caught Mahi Mahi filets
  • 2 Tbsp olive oil
  • 2 tsp tahini (optional)
  • 1 medium sized tomato, chopped
  • 1/2 red onion, chopped
  • 1 lemon, quartered, plus lemon zest
  • 2 clove garlic, minced
  • few sprigs fresh oregano, chopped
  • 1 avocado, pit removed
  • 3 Tbsp butter, melted


  1. Place Mahi filets on two separate pieces of foil.
  2. Drizzle filets with olive oil and tahini.
  3. Cover filets with tomato and onion.
  4. Squeeze 1/4 of lemon onto each filet. Add a touch of lemon zest (rind) to eat filet with grater.
  5. Add 1/2 garlic clove to each filet.
  6. Top with fresh chopped oregano, about 1/2 tsp to 1 tsp.
  7. Fold foil to create a packet for fish, closing sides and top.
  8. Place on grill on medium heat and cook 12 to 15 minutes depending upon thickness of fish. Watch carefully!
  9. Meanwhile, in food processor, mix together until cream is formed, remaining clove of garlic, 1/2 juice from lemon, avocado and melted butter.
  10. When fish flakes easily, remove from foil packets, top with avocado cream and ENJOY alone or over bed of rice!