Running Recap and Crab Cakes
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.
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.
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