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…