Earlier today I tried telling AJ that we should really try to cut down on our meat eating habits in 2012. He was understandably devastated, as culinary delights of the pork persuasion are some of our favorite things. But, the turning of a new year is nothing but an excuse/chance to rev up your engines and recharge your batteries. Horrible metaphors notwithstanding, it’s time to get real about being healthy. (Bonus points for being environmentally friendlier, too. Modern meat production is no bueno for our fair planet. Somethingsomething corn

Tonight’s dinner was my one chance to convince him that we could be just fine without meat every few days or so. As every good story goes, we had some challenges: no time to stop at the grocery store and only an hour to cook, eat and digest before headed back out.

Pantry to the rescue!

We happened to have some fresh veggies on hand from last weekend’s cookathon, and a can of crabmeat that was in my Christmas stocking. (P.S. donate to your local food bank, please and thank you.) Looked like this was going to be a battle of Abby vs. crab cakes. I had never made them before, but I am happy to report they were easy and super tasty.


I’m choosing to define “crab” as “not meat,” so hush. Even though it had eyes, as AJ points out. Just go with it.

The lazy man’s version of my recipe for posterity:

– Mix one can of crab with less than 1/4 cup of bread crumbs, same-ish of mayonnaise, small pieces of zucchini and pepper (mine happened to be orange)
– Add red pepper flakes, cayenne pepper, garlic powder and a bit of pepper to your taste
– Heat skillet on medium to medium-high, with your choice of nonstick stuff (butter or oil)
– Roll the crab mixture into two balls and flatten to about, uh … 3/4 inch maybe? and plop into hot pan
– Cook for about 4 minutes on each side to make sure they are golden brown on the outside and cooked through

Serve with quinoa for an exceptionally bland looking plate.