07 February 2010

Crabby Menus

The rapid onslaught of work doesn't seem like it's going to let up, so here's some meal planning, as well as a recipe for what we had for dinner tonight.

Monday: Eggs, pan sausage, toast
Tuesday: grilled shrimp, mushrooms, peppers, sweet potatoes
Wednesday: Pizza?
Thursday: Salmon w/dill, green beans, quinoa
Friday: baked bbq chicken breast, brown rice, brussels sprouts

Tonight we were invited to a Super Bowl party, but didn't attend because a) we're lazy and b) it's hard to resist temptation in the form of fried finger food and barrels of beer. My response to an appetizer-like food was crab stuffed mushrooms:

Healthy Crab Stuffed Mushrooms

~20 medium-sized mushroom caps, de-stemmed
1 t olive oil
1 T shallot, minced (I used the smaller lobe)
2 cloves garlic, minced
1/2 c panko
1/4 c greek yogurt (I used fat free fage)
1 T cream cheese, room temp
1 T grated parmesan
1.5 t dijon mustard
1 t Old Bay seasoning
1 t kosher salt
1 c cooked crab meat
1/4 c shredded mozzarella cheese
salt+pepper, to taste

Preheat oven to 375. Heat oil over medium heat in a small pan. add shallots and a pinch of kosher salt. cook until soft (a couple minutes if they're small enough). Lower heat and add in garlic. Cook for another minute or so and remove the pan from the heat. In a large mixing bowl, add cream cheese, greek yogurt, mustard, parmesan, Old Bay, 1 t kosher salt and a few grinds of black pepper and mix until well combined. Add in panko and the crab and gently mix until combined. Take about a ping-pong ball sized amount of the mix and press until it's formed a ball that sort of sticks together and place in the mushroom cap. Repeat. sprinkle the entire batch with cheese (or place a little bit on each mushroom if you're anal, like me). Cook entire batch for ~20 minutes.

This really tastes like crab, which is good if you like crab and bad if you're using KrabMeat^TM. This isn't the typical crab stuffed mushrooms, it's been considerably healthied up, but when you're craving the real deal, it's good enough. I served it with a dipping sauce made of 1/4c fat free greek yogurt + dijon mustard + Old Bay with a pinch of salt.

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