Today is the birthday of Number One Son, so we will celebrate with a breakfast that he might not like and a dinner he would enjoy. The breakfast involves blueberries which he stopped eating when he saw that the insides were actually green and gooey-looking. But he does like oatmeal. The crab cakes are a real winner and a family favorite.
A riff on a recipe found in Marion Cunningham’s Breakfast Book, this can easily be prepared the night before. NB: THIS MAKES ENOUGH FOR TWO  PERSONS OR 2 [two] MEALS FOR ONE PERSON
½ cup oatmeal, cooked in 1 cup water 2 tsp maple syrup ½ cup fatfree cottage cheese pinch of nutmeg or cinnamon 4 Tbsp. blueberries [fresh or frozen] ……………………………. per serving 1 oz of watermelon per person 5-6 oz green smoothie or fruit smoothie or natural apple cider blackish coffee or blackish tea or lemon in hot water
Cook the oatmeal in the water. Take off the heat and stir in the maple syrup and nutmeg. While it is still a little warm, stir in the cottage cheese. Let sit to cool. HINT: I did this part the night before while cleaning up after dinner. If making one portion, pour half of the pudding into a freezer container and top with 2 Tbsp blueberries. Freeze it. HINT: make the entire batch, eat half of it today and freeze the rest for a really simple-to-prepare breakfast for another day. With the remainder, stir in 2 Tbsp blueberries and pour the pudding into a ramekin. Nuke it for a minute to heat through – longer than that and it will bubble over. Serve with the melon, smoothie, and hot beverage for a hearty, healthy meal.
Rock and Jonah crabs abound on the coast of New England and they are grand as crab cakes. This recipe is from Todd English’s Olive’s Table cookbook. Note: this is the full recipe and makes 5 cakes – more than you will eat at one meal. Prepare them all and cook as directed. HINT: This will provide a few future meals.
½ pound crab meat 2 T [1 oz] plain nonfat yogurt 1 tsp Dijon mustard 2 Tbsp. chopped green or white onion 1 T. parsley, minced 1 two-oz egg 1 tsp salt & ¼ tsp pepper 1 slice fresh 70-cal bread, crumbled [I like Nature’s Own wholegrain] 4 T. flour 2 tsp oil 4 oz green beans 1 tsp low-fat mayonnaise + few drops of lemon juice + pinch each of tumeric and garlic powder [this is your aioli dressing]
Gently combine 1st 8 ingredients in a bowl. Dust a large plate with the flour. Using a 1/3 c. measure as a mold, form the crab cakes and turn them out onto the flour. There should be 5 cakes. Dust the top of the cakes with some of the flour. Heat a non-stick skillet and add 2 tsp olive oil. Handling them carefully, cook the crab cakes until they are beginning to brown on the top and bottom. Cook the green beans. Put aioli on crab cakes.
One Fast Day serving = 1.5 crab cakes. Cool the others, wrap in cling wrap and freeze. Reheat in a toaster oven. Since the cakes will have been previously cooked, they need only to be reheated at this point.