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Herbed Cornmeal Crabcakes and Artichoke Spinach Salad


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Oh heavenly dinner of all dinners. This was fantastic. But as good as the crab cakes were, the ironic part was that the salad was probably the highlight of the meal. The roasted sweet potatoes were a great compliment to all the flavors as well. Such an accomplishment to create such a well rounded meal!

Herbed Cornmeal Crab Cakes

Cornmeal Coating:
1/4 cup cornmeal
1/4 cup dry bread crumbs
2 Tbsp. all purpose flour
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt

Crab Cakes:
2 eggs, beaten
1/2 cup dry breadcrumbs
1/4 cup minced chives
2 Tbsp. minced fresh parsley
1 1/2 tsp. minced fresh thyme
2 Tbsp. mayonnaise
1 Tbsp. tartar sauce
1 Tbsp. dijon mustard
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. celery salt
2 (6-oz) cans crabmeat, drained and flaked, cartilage removed
2 Tbsp. canola oil

In a shallow bowl, combine cornmeal coating ingredients; set aside. In a large bowl, combine crab cake ingredients through celery salt. Fold in crab. Shape into 8 patties; coat with cornmeal mixture.

In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.

Spinach Artichoke Salad

Combine 8 cups fresh baby spinach, 14-oz can water-packed artichoke hearts (chopped), 1 cup dried cranberries, 3/4 cup candied walnuts or pecans (found in the nut aisle specifically for salads) and 4 chopped green onions. Toss with 1/3 cup reduced fat raspberry vinaigrette (I used Annie's brand). Sprinkle with 3/4 cup crumbled feta. YUM!

*recipes courtesy of Taste of Home and Taste of Home Healthy Cooking*


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