I’m so disappointed that I haven’t had a lot of time for cooking lately! I’ve been back and forth between work, Brent’s house, and my parent’s house with barely time to catch my breath.
I’ve never been a huge seafood fan, but for some reason this summer I’ve been craving anything from the ocean. I’ve been slurping up New England Clam Chowder like it’s my job and not stopping for a bite of anything else. I think I’ve had three seafood-based dinners in the past five days! Not even counting the other two days I had canned chowder soup for lunch… I think something’s wrong with me. To continue the trend, I decided to make these Crab Lettuce Wraps from a recipe I found in the Healthy Lifestyle Stop&Shop pamphlet thing they have been doing lately. The only thing I didn’t love about these was that it was a little bit too crab-y for me, but you can use whatever ratio you want in the lettuce wrap, so that’s fixable.
By the way, these pre-cooked crab-in-a-bag things I got for Stop&Shop (Buy One Get One Free at $3.69!) were really good and SO much better (and cheaper!) than the canned stuff I used for my crab cakes. I would highly recommend them.
Crab Cakes (adapted from a Stop&Shop recipe)
- 8 oz. pre-cooked crab meat
- 1/4 cup fat-free cream cheese
- 2 tbsp fat-free mayonnaise
- 1 cup diced tomato
- Romaine lettuce leaves
- Mix crab, cream cheese, mayonnaise, tomato, and salt in a medium bowl until combined.
- Spoon mixture into lettuce leaves and roll together.