D picked up a plasticized foil bag of cooked blue crab meat at the
market. It was an experiment since we'd never had such a thing
before. After cooking with it, I think it's a good product. Pretty
pricy, but sweet, clean crab meat isn't ever cheap.

I made some crab cakes with the meat. Since D is doing the South
Beach diet, ordinary refined starches are out of the question. No
bread crumbs, that is. I opted for brown rice for the crab cakes.
Brown rice in limited quantity is okay in phase two of the diet. I
had some already cooked, which I zapped (about a cup, maybe a cup and
a quarter) in the microwave, covered, with a little water to make it
softer, more malleable. I added 1/4 habanero chile, minced very fine;
three scallions, chopped, some fine herbs, an egg, salt and pepper.
And the crab meat.

I made balls of the mix -- about the diameter of a half dollar. I
heated a non-stick skillet, and set four of the crab/rice balls in it
in olive oil. When they'd begun to brown, I pressed them down to make
patties about 3/8 inch thick. Since there was no bread to act as a
binder, the patties were a bit crumbly, but with care and two
spatulas, I was able to turn them over to brown on the other side when
the time was right.

I had grilled a bell pepper earlier, and had it steaming in a bag. I
peeled it under running water and cut about 1/3 of it off, which I put
in the blender with half a bunch of cilantro, some lemon juice, about
2 oz (weight) chevre, an anchovy, some olive oil. Buzzed it all to a
smooth sauce. This was a sauce for the crab cakes.

Along with a salad of cucumber, apple, and avocado (dressed with a
dash of rice wine vinegar), and some grilled asparagus ('tis the
season) and sliced grilled chayote, that was our dinner.

modom