Feeling a Bit…Fishy

It’s Monday, and I am feeling a bit fishy—but I would rather feel fishy then to have the flu feeling like so many people out there. We got a notice saying two people at our University were confirmed with the Swine flu. When I got the message, I immediately called my mom and said, “What should I do?”(Of course I knew the probable answers.) She casually replied, “Well just stay home.” But unfortunately it was the last of my mid-term tests, so I had to tough it out. I armed myself with hand sanitizer and a pack full of Lysol wipes—no way am I getting this flu!

Have you dodged this flu bug??

So I suppose your wondering why I am feeling a tad on the fishy side. This weekend I tried out two new recipes that feature an under the sea specimen. First up is a Tuscan Salmon Sandwich Spread. It’s such a good sandwich spread to make on Monday and have all week to put on homemade bread, hero rolls, pita bread, sandwich thins, bagels, etc. Next up is simple yet semi-gourmet looking/tasting Confetti Crab Cakes.

So grab your scuba suit, and join in on the under sea scrumptiousness!

Tuscan Salmon Sandwich Spread

Serves: 4

Ingredients:

• 1/3 c bottled light Italian dressing
• 1 Tbsp Dijon mustard
• 14.75 oz. can red or pink salmon
• 15.5 oz can rinsed cannellini beans
• 1/2 c diced celery
• 1/4 c chopped red onion
• 1/4 c chopped black olives
• 2 Tbsp chopped fresh parsley or 2 tsp dried

Directions:

• Mix Italian dressing with mustard.
• Flake salmon in a bowl; toss with beans, celery, red onion, olives, parsley and dressing mixture.
• Split mixture up into 4 equal parts and serve on your preferred bread.

Confetti Crab Cakes

Serves: 4

Ingredients:

• 8 oz lump crab meat
• 1/2 c unseasoned bread crumbs
• 1/2 c chopped scallions
• 3/4 c finely chopped red bell pepper
• 1 tsp seafood seasoning (such as Old Bay)
• 1/4 tsp ground red pepper (optional)
• 2 Tbsp light mayo
• 1 Tbsp fresh lemon juice
• 1 Tbsp canola oil or butter

Directions:

• Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.
• Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.

Hope your Monday treats you well! Don’t miss Wednesday’s post—it will make your hump day just a bit better! :-)