Apples, a How To Guide

Maryland Crab Cakes

1 lb Jumbo Lump Crabmeat (I get mine at Costco)
1 large egg
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 and 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of kosher salt
1/2 cups fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Preheat oven to 400 degrees. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little olive to speed up browning.pray the tops very lightly with non stick spray for browning.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer. No more than 1-2 minutes. Enjoy!

You may also fry these in 1 tablespoon of olive oil and 1 tablespoon of butter. While they are wonderful this way, they have a tendency to fall apart when you attempt to turn them and they also flatten out and are more like patties. Still delicious...not as pretty. I recommend baking them.

NOTE: If you don't have a Costco, you buy fresh crab at any Sams Club, any seafood shop, and even at your seafood department at your grocer. If you do find a Costco they also sell Phillips brand which if Maryland Jumbo Lump...shipped right from Phillips here in Maryland.

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Salmon and Lentils With Moroccan Tomato Sauce

from Jillian Michaels

Ingredients

• 1/4 cup sliced organic almonds, divided
• 1 cup lentils, rinsed
• 14 1/2 ounces reduced-sodium, fat-free chicken broth
• 1 1/2 teaspoons fennel seed (whole or ground)
• 1 teaspoon coriander seed (whole or ground)
• 3/4 teaspoon cardamom pods (whole or ground)
• 3/4 teaspoon cumin seeds (whole or ground)
• 3 whole cloves or 1/8 teaspoon ground cloves
• Vegetable cooking spray
• 1 shallot, peeled and chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 14 1/2 ounces peeled, no-salt-added tomatoes
• 1 teaspoon hot sauce, or to taste
• 12 ounces salmon fillet, (4 3-ounce fillets), boned and skinned

Preparation

1. Spread the organic almonds in a single layer on an ungreased, rimmed baking pan. Place in a 350° oven and bake 5 to 10 minutes or until almonds are light brown. Stir once or twice to ensure even browning. Note that the almonds will continue to brown slightly after they are removed from the oven.
2. In a medium saucepan over medium-high heat, bring the lentils and broth to a boil. Reduce heat to low and cover and simmer for 20 to 25 minutes or until lentils are tender.
3. Meanwhile, put all whole spices in a grinder and process until well ground. If using ground spices, combine them in a small bowl.
4. Coat a skillet lightly with vegetable cooking spray and place over medium-high heat. Add shallot and garlic and sauté about 5 minutes until translucent. Mix in 1 1/4 teaspoons of the spice mixture, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring constantly, for 2 minutes.
5. In an electric blender, pulse tomatoes just until roughly puréed. Add to pan with hot pepper sauce and heat through. Set aside.
6. In a small bowl, mix the remaining spices, salt and pepper. Rub onto both sides of salmon pan withoufillets.
7. Heat a large skillet over medium-high heat. Coat lightly with vegetable cooking spray; add salmon to pan without crowding. Sauté salmon for 4 minutes; turn, cover and cook 3 to 6 minutes longer, depending on thickness, or until cooked throughout.
8. Stir two tablespoons of organic almonds into lentils. Divide among four plates. Top with salmon and tomato sauce. Sprinkle with remaining almonds.

Makes 4 servings.