Crab Stacker

Try this creative way to enjoy a fresh crab meat salad in a sandwich stack!  Served with a bit of ginger and rice vinegar, the subtle Asian flavors are a great complement to the dish.  I learned of this chi energy dish from Feng Shui Food...

• 1 Cucumber Sliced in Long Rectangles
• 1/2 Cup Sherry Vinegar
• 1/2 Cup Rice Vinegar
• Salt & Pepper to Taste

Marinate the cucumbers in the ingredients above for at least 30 minutes.  The mixture can be kept overnight for early preparation.

• 1 Lb Cold Cooked Crab Meat
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Ground Ginger
• 3 Tablespoons Greek Yogurt
• 1 Tablespoon Fresh Chopped Cilantro

Combine the ingredients above in a mixing bowl.  Sometimes I add some chilled cod or tilapia to for some extra substance if you are planning on making a meal out of this.  Layer the crab meat mixture in between the cucumber rectangles, keeping the shape as you stack.  Take 1/2 cup of the vinegar mixture from the cucumber marinade and add a few tablespoons of olive oil for the dressing.  Drizzle over the top of the stack and garnish with cilantro and srirachi.

Spanish Potatoes with Eggs

Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself!  Plenty of spices give it that extra kick, all topped with a fried egg.

• 1.5 Lbs potatoes (Or about 2 potatoes)
• 1/4 Cup Chicken Broth
• 1/2 Cup Light Mayonnaise
• 1/3 Cup Water
• 2 Tablespoons Paprika
• 2 Sprigs Fresh Rosemary
• 2 Teaspoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• Garnish: Sliced Tomatoes and Hot Sauce
• Optional: Serve with Pimento Dipping Sauce

Quarter potatoes and place into a large microwave safe bowl.  Add water, cover,  and microwave for 14 minutes occasionally stirring.  Drain water and place potatoes in a bag with remaining ingredients except eggs.  Refrigerate for 1 hour.  Set oven to 400 and arrange potatoes on a foil covered baking pan.  Roast for about 20 minutes on each side until crispy.  Top with 2 pan fried eggs, brushing with any reserve marinade.  Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.

Edamame and Garbanzo Salad

This healthy salad has plenty of flavor and pairs well with seafood.  I served this with crab cakes for a fresh twist!

• 1/2 Cup Steamed Edamame
• 1/2 Cup Cooked Corn
• 1/4 Cup Canned Garbanzo Beans
• 1/2 Chopped White Onion
• 1 Large Tomato 
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Clove Crushed Garlic
• 1 Tablespoon Italian Seasoning 
• 1/2 Teaspoon Salt
• Cracked Pepper

Slice the tomato thinly and place on a wire rack in the oven.  Roast at 450 degree for about 20 minutes.  Once finished, dice and combine all other ingredients.  Serve warm or chilled.