Happy Monday everyone!

I know normally we kick off the week with a new and exciting blog giveaway, but we are taking a week off in order to organize a brand new round of exciting prizes!  Let me tell you right now…it will be worth the wait!   One of the giveaway prizes is SO COOL I can hardly keep quiet!  (Any guesses?  Leave a comment below and if someone get’s it right I just might spill the beans…)

Anyways, if you have been following my “Fitness Friday” series over the past few weeks, yesterday was the big day.  The More/Fitness Half-Marathon!  The weather was gorgeous and I was lucky enough to race with the best partner in the world, my sister!

Here we are at the finish line!  I honestly never thought I would say this, but the first 10 miles weren’t that bad.  Now, the last three…that’s a different story.  Whew!

A few things I learned yesterday:

-Training isn’t just to get your body in shape, it’s a “dressed rehearsal!”  In the end, I wish I would have bought better socks.  I am nursing some crazy blisters today.

-Hydration balance.  You want to be well hydrated, but you also don’t want to use a port-o-potty on the race route…seriously, you REALLY don’t.

-Your body is capable of more than you think.  I mean, by mile 8 I was having FUN!  What?  Me, the girl who only runs if being chased by a criminal or large animal?  Now, I am not going to get ahead of myself and think that there is a marathon in my future.  But, I sure felt proud crossing that finish line yesterday!

Just for fun, I thought I would share one of my favorite recipes with you today.  If you are buying canned crab meat, I recommend going to Trader Joe’s.  In my experience, they have the best product for a reasonable price.  Serve with a mixed green salad and glass of white wine for an easy and sophisticated meal.    

My Favorite Crab Cakes  (click here to view and print recipe)

1 large egg

3 Tablespoons mayonnaise

1-1/2 teaspoons dry mustard

1/4 cup chopped, drained bottled pimiento

3 Tablespoons minced fresh parsley

1 teaspoon Old Bay Seasoning

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce, or to taste

1/4 teaspoon black pepper

1/4 teaspoon salt

1 pound backfin or lump crab meat, picked over

3/4 cup finely crushed Saltine crackers (about 20 crackers), divided use

2 Tablespoons vegetable oil

1 Tablespoon butter

Lemon wedges, for serving

In a large bowl, whisk together the first ten ingredients (egg through salt) and blend well.  Stir in the crabmeat and 1/4 cup of the crushed Saltines; toss gently.  Spread the remaining 1/2 cup crushed Saltines on a plate.  Using a 1/3 cup measure, form the crab mixture into eight 3/4-inch patties, then coat the top and bottoms carefully with the Saltines, transferring each one as made to a sheet of waxed paper.

In a large skillet, heat together the oil and butter over moderately high heat until the foam subsides.  Add crab cakes, working in batches, and saute for about 4-5 minutes on each side or until they are golden and crispy.  Serve the crab cakes with wedges of lemon.  Makes 8 crab cakes as a first course.

Note:  Crab cakes can be formed ahead of time and chilled.  Line a jelly roll pan with waxed paper and place cakes on pan.  Cover and chill until ready to cook as directed.  The crab cakes are delicious served with a remoulade sauce.

You might also like:

Mini Cardamom Cream Cakes

Peanut And Cracker Jack “Cub” Cakes

Mini Pineapple Upside Down Cakes

Awesome Beer Cakes

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