Crab Cake with Salad

Sometimes, you just gotta have something light, quick and easy. But you don’t have to sacrifice flavor or health to do it. Crab cake with ancho pepper jelly; salad with romaine lettuce, red bell peppers and ham plus garden cherry tomatoes, topped with honey mustard dressing.

Actually, the title should be “Salad with Crab Cake” since the majority of the plate is raw veggies. It took hardly any time to assemble. Probably the most time was spent halving the cherry tomatoes.

The ancho-pepper jelly was something new. I like the spicy bite plus the sweetness of the jelly combining with the savoriness of the crab cake. I bet it would go great with pork…

Aloha, Nate

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One Comments Post a Comment
  1. tigerfish says:

    Yep, I think pepper jelly (something sweet) will bring out other flavors -spice/savory, of the dish. Awesome.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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