This week has been one big “hangover”. It must mean I’m old that my circadian rhythm cannot be fluid with the demands of a social life – I was unable to make it up past midnight (EST despite being in CST) and my body was causing me to rise several hours before I would’ve liked. Bed feels GLORIOUS at night but by morning, I feel stiff and ready to get up.
Note to self: STRETCH. YOGA. You snap, crackle, and pop. A lot.
Not just a recovery from a “party” weekend (I’ll use that term very loosely here as it’s almost a blatant lie), but my little Piper Reese has decided to boycott bottles all day and is more than happy to make up for the loss between the hours of midnight and 5am. She’s so lucky she’s cute.
And then there was the toddler meltdown over the dog licking her elbow. I can’t make this stuff up. It was pure hysterics over Harlie licking Shea’s elbow on Monday morning. Get a grip, child. Let’s both hope I have more patience once I’m sleeping through the night again. I’m shooting for some time in early 2018 at this point. And for this reason alone, Mr. Prevention’s rants over my expensive Starbucks iced coffee are waning. He pities me, I think. I’ll let him.
Last night, I made a from-scratch vegetable minestrone with homemade broth I pulled from the freezer. I was feeling pretty good about everything until I was informed he’d be making pizza after his workout. If looks could kill. Is this week against me in every way, shape, and form? For real.
I’ll just sit here and reminisce about last Friday night. The best seafood meal I’ve ever had. One of my favorite seafood dishes is crab cakes and while I didn’t order the crab cakes last weekend, I certainly will next time. And there will be a next time.
I hope they’re just as robust as these – the lemon, the Old Bay, the horseradish, the Worcestershire, the hot sauce, the mustard. You guys, they’re fantastic. The fact that they’re baked versus pan-fried is an added bonus. I want to eat crab cakes all day long, especially at 101 calories a piece, aioli and all!
- 1 tsp dry mustard
- 1 tsp prepared horseradish
- 1 tsp Dijon mustard
- ⅓ cup low-fat mayonnaise
- 1 egg, lightly beaten
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce, such as Tabasco
- 2 tsp Old Bay Seasoning
- 1 lb fresh lump crab meat
- ½ cup fine-crushed saltine crackers
- ½ cup mayonnaise
- 3 cloves garlic, minced
- Juice from ½ lemon
- 1 tsp lemon rind
- ¼ tsp black pepper
- Preheat oven to 400 degrees F.
- In a large bowl mix together the dry mustard, horseradish, Dijon, mayonnaise, egg, Worcestershire, hot sauce, and Old Bay seasoning until well combined. Gently fold in the crab meat and crackers until just combined, keeping large pieces of crab intact.
- Line a baking sheet with parchment paper or coat with cooking spray. Using your hands or an ice cream scoop, form crab mixture into 8 small patties and place on the prepared baking sheet.
- Bake crab cakes for 20-25 minutes or until nicely browned.
- Meanwhile, whisk together the aioli ingredients in a small bowl. Refrigerate until ready to serve.