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Last night for dinner I made panko-crusted crab cakes with wasabi mayonnaise, served with a salad of baby spinach, fresh strawberries, pine nuts, Gorgonzola cheese, slivered onion and fresh poppy seed dressing, along with toasted nine-grain bread. Thanks to my friend Jovie Nilo for the salad idea!
I've sent around my crab cake recipe before; here's the Wasabi mayonnaise ingredients:
Wasabi Mayonnaise
3/4 cup mayonnaise
1 heaping tsp Wasabi powder
1 tsp fresh lime juice
1/2 tsp Old Bay seasoning
Pinch of paprika
Pinch of salt
Mix it all together in a small bowl. Cover and let set for an hour or so to allow the wasabi to activate. This doesn't last a whole long time, so don't make more than you can use in a couple of days.
Here's the salad:
Strawberry Spinach Salad
4 cups baby spinach
1 cup sliced fresh strawberries
1/2 cup pine nuts
1/2 cup crumbled Gorgonzola cheese
Half a small sweet red onion, very thinly sliced
Arrange the baby spinach in a large serving bowl. Add the red onion and lightly toss.
Spoon the strawberries evenly over the spinach, then add the pine nuts and the Gorgonzola. Don't toss; serve it just like this with the Poppy Seed dressing drizzled over it.
(What I actually did was make two individual servings of salad by dividing all the ingredients in half. And I didn't have red onions on hand so I used white which was fine but maybe a bit overpowering.)
Here's the dressing:
Poppy Seed Dressing
1/2 cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp Balsamic vinegar
1 tbsp coconut palm sugar
1 tbsp poppy seeds
Pinch of ground dry mustard
Salt and pepper to taste
Put everything into a jar with a tight-fitting cap and vigorously shake.
crab cakes 03 22 14.jpg
Strawberry Spinach Salad.jpg
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Last night for dinner I made panko-crusted crab cakes with wasabi mayonnaise, served with a salad of baby spinach, fresh strawberries, pine nuts, Gorgonzola cheese, slivered onion and fresh poppy seed dressing, along with toasted nine-grain bread. Thanks to my friend Jovie Nilo for the salad idea!
I've sent around my crab cake recipe before; here's the Wasabi mayonnaise ingredients:
Wasabi Mayonnaise
3/4 cup mayonnaise
1 heaping tsp Wasabi powder
1 tsp fresh lime juice
1/2 tsp Old Bay seasoning
Pinch of paprika
Pinch of salt
Mix it all together in a small bowl. Cover and let set for an hour or so to allow the wasabi to activate. This doesn't last a whole long time, so don't make more than you can use in a couple of days.
Here's the salad:
Strawberry Spinach Salad
4 cups baby spinach
1 cup sliced fresh strawberries
1/2 cup pine nuts
1/2 cup crumbled Gorgonzola cheese
Half a small sweet red onion, very thinly sliced
Arrange the baby spinach in a large serving bowl. Add the red onion and lightly toss.
Spoon the strawberries evenly over the spinach, then add the pine nuts and the Gorgonzola. Don't toss; serve it just like this with the Poppy Seed dressing drizzled over it.
(What I actually did was make two individual servings of salad by dividing all the ingredients in half. And I didn't have red onions on hand so I used white which was fine but maybe a bit overpowering.)
Here's the dressing:
Poppy Seed Dressing
1/2 cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp Balsamic vinegar
1 tbsp coconut palm sugar
1 tbsp poppy seeds
Pinch of ground dry mustard
Salt and pepper to taste
Put everything into a jar with a tight-fitting cap and vigorously shake.
crab cakes 03 22 14.jpg
Strawberry Spinach Salad.jpg
