Hey hey and happy Friday!
Wait, we did all live to see another day, right??
I sure hope so, because I’ve been waiting ALL week to share my latest
#strangebutgood recipe with you guys!
I’m not gonna lie, as soon as the ELF Fritatta made it’s debut last week,
I started making my list of ideas and I may or may not have Googled a few things just to make sure they were actually considered “strange”! 😉
But this week, I decided to throw myself a hook…
NO trips to the store.
I thought it would help with my creativity since I always tend to come up with the best combos when I’m trying to clean out the fridge.
And besides, I’ve got enough leeks to last me for WEEKS!*
*Oh snap! I made a rhyme! 😀
So I dug through the fridge and came back out with this:
One (freakishly large) leek, half a pound of lump crabmeat, and an apple (the other slices got a little camera-shy).
You may think it’s a little “strange” to pair fruit with seafood, but you’ve just gotta trust me on this…the light sweetness of the apple along with the mild onion flavor of the leeks makes for a really great flavor combination!
And topped with a creamy, you’ll-be-licking-the-food-processor pesto?
Seriously folks, you might want to make extra of THIS!
I think you see where I’m going with this…
Just TRUST ME!
Apple Crab Cakes with Kale Walnut Pesto
By: Heather @ Kiss My Broccoli
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: saute bake entrée high protein seafood crabmeat walnuts apple kale
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Ingredients (Serves 4)
For the Crab Cakes
- 2 teaspoons olive oil
- 1 cup finely diced leeks
- 1/2 cup finely diced onions
- 1 garlic clove, minced
- 1 apple, diced and separated
- 1/2 lb. jumbo lump crabmeat
- 1 cup whole wheat breadcrumbs
- 2 Tablespoons ground flax
- 3 egg whites
- 2 Tablespoons Dijon mustard
For the Kale Walnut Pesto
- 3 handfuls raw kale, de-stemmed and coarsely chopped
- 1/2 cup walnuts
- 1/8 cup olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg (enhances the flavor of the kale)
- salt & pepper to taste
Instructions
For the Crab Cakes
1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add leeks, onions, and garlic and saute until tender (about 5 minutes).
4. Remove from heat and allow to cool slightly.
5. Transfer leeks and onions to a large bowl and add HALF of the apple, crabmeat, bread crumbs, egg whites, and mustard and mix well.
6. Using your hands, form 8 crab cakes from the mixture.
7. Heat a skillet to medium-high heat and coat with cooking spray.
8. Add crab cakes and cook 5 minutes per side.
9. Transfer cakes to baking sheet and bake for 15 minutes.
10. Serve with Kale Walnut pesto and the rest of the diced apple.
For the Kale Walnut Pesto
1. Place kale in a large pot with about 1 inch of water in the bottom, cover and allow to steam on high for 5 minutes.
2. Rinse in cool water.
3. Combine kale, walnuts, oil, lemon juice and spices in a food processor and process until creamy.
Makes 1 cup
Nutrition facts on left are for TWO crab cakes and the ones on the right are for FOUR Tablespoons of pesto:
All for a grand total of 400 calories and over 25 grams of protein!
Strange, good, and packed with a protein PUNCH…just how I like it! 😀
Now click on over to Sprint 2 the Table and check out what my other Weird Foodie Club constituents are cooking up this week! 😀
Have you ever tried pairing fruit with seafood?
Besides a mango salsa for fish tacos, I actually never tried it until I saw Laura do it!
Fess up…who out there thought the end of the world was coming?!
