8AM - Boob Time
9AM - Tummy Time
10AM - Entertain-my-2-month-old-the-best-way-I-know-how Time
11AM - Shower Time (yes, bathing is still a priority even if it isn't for some of my other mommy friends)
12PM - Emails....Email...Emails...Is it dinner yet?
And so it goes. The day escapes me but I still try to maintain a balanced life as much as possible. That includes sex definitely, ok, maybe and usually a solid meal...which by the way, I still enjoy tremendously. But preparing a de-friggin-licious dinner BC (Before Child) is much different than AD (After Delivery) Less time means less ingredients but don't fret, I've found several recipes that may even trump Rachel Ray's 30 minute meals and pack a serious punch of flavor flav. Enter, the Crab Cake. This is not just any ol crab cake. It's low carb, low fat, low calorie, low...what else is there?? But HIGH on my list of things to serve my family and friends if I'm trying to look like I've got it goin on, even a wee little bit. Anyway, here's the recipe, try it out...lemme know what you think
2 tablespoons finely chopped fresh chives
1 tablespoon chopped dill
1 1/2 tablespoons canola-based low fat mayonnaise
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko
1 pound lump crabmeat, drained and shell pieces removed (best kind from Costco)
To Prepare, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes
Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4 inch-thick patty. Repeat with remaining mixture.
Heat 1 1/2 teaspoons oil (I use Olive Oil) in a large skillet over medium-high heat. Add crab cakes. Cook 4 minutes or until bottoms are golden. Carefully turn cakes and do the same on the other side for 4 minutes.
Done and Done! ENJOY!