last week, craig & i had my parents and my sis, hannah, over for a seafood feast. we enjoyed steamed clams as our appetizer and then had crab cakes and a garden-fresh salad for dinner. of course, dinner was accompanied with glasses of white wine and lots of good conversation & laughs : )
clams with white wine & garlic
1 lb little neck clams, rinsed & cleaned
1/2 cup dry white wine
2 cloves garlic, chopped
1 shallot, chopped
3 tbsp butter
juice from 1/2 a lemon
other 1/2 cut into wedges
1. melt 1 tbsp butter in a medium pot over medium heat. add the garlic & shallots, season with salt and cook for 2-3 minutes until mixture is fragrant.
2. add wine & lemon juice and increase heat to medium-high until liquid comes to a simmering boil.
3. add clams and cook, covered, for 5-7 minutes, until clams have opened. (discard any clams that are still closed!) while clams cook, melt the final 2 tbsp of butter and pour into a small bowl.
4. using a slotted spoon, transfer clams to a large serving bowl and pour the broth into a small bowl for dipping.
5. serve clams with shallot-garlic-broth and butter for dipping and lemon wedges.
i loved scraping the bottom of the broth bowl to get some shallots/garlic for my clam. with a squeeze of fresh lemon, i was good to go!
low-carb crab cakes
crab cakes often rely on breading to give them bulk. this recipe relies on awesome, lump crab to make these cakes extra delicious : )
1 lb lump crab
2 large eggs
2 (heaping) tbsp grainy mustard
1/2 cup grated parmesan
1/2 cup panko bread crumbs
salt & pepper
preheat oven to 400 degrees
1. in a large bowl combine the crab, eggs, mustard and parm. season with salt & pepper.
2. once evenly combined, form crab mixture into patties. i opted for 8 large cakes.
3. put bread crumbs in a shallow bowl and lightly coat each patty.
4. spray a baking sheet with non-stick spray and arrange cakes.
5. bake for 25-30 minutes, flipping once half way through baking. crab cakes should be golden brown and scrumptious looking!
enjoy with horseradish mayo, light ranch dressing or even guacamole...and a lemon wedge, of course!
our seafood feast was seemingly decadent, but actually rather wholesome. with the proper combination of decadent ingredients, you can enjoy both a healthy & deliciously fulfilling meal.