Life update: Went and saw Dark Knight Rising’s midnight premiere last night. Just go. It’s so great. Michael Caine’s performance was phenomenal. Anne Hathaway was gorgeous and kicked some ass in 4 inch stilettos. Joseph Gordon Levitt was a really sweet character, and just adorable as always. I went with a bunch of people who have grown up reading the comic books, so they were geeking out over all the references and connections, but even if you’re not familiar with all that, it’s still an extremely enjoyable movie (provided you’ve seen the first two).
Also, the advantage to a midnight premiere of a movie like this? There was definitely a huge line for the men’s room and NONE for the women’s. AWESOME. I should have snapped a picture.
Now onto a completely new note:
Currently taking applications in the Seattle area for a food guinea pig. Because when I make something awesome (like creamy cajun crab cakes) that won’t sit well in the fridge, I have to eat them all. Darn. So probably a good thing I made them low calorie and low fat!!
(And preferably this application can also be used as a boyfriend application so I can ask for back rubs in exchange for said food. Because I feel like otherwise, it’s kind of creepy.)
Creamy Cajun Crab Cakes
Serving Size: 3 crab cakes (w/ aioli)
Calories: 199 (247)
Fat: 6.1 g (10.4 g)
Carbs: 18.4 g (20.7 g)
Fiber: 0.25 g
Protein: 19.6 g
1 6oz can crab meat
1 shallot bulb, finely chopped
1 tsp EVOO
1/3 C frozen corn, thawed
1/3 C panko bread crumbs
3 wedges Laughing Cow Cheese (light)
2 tsp Cajun seasoning
1/4 C Egg Beaters
Garlic Lemon Aioli:
1/8 C Olive Oil Mayo (you can reduce calories by using a lite mayo, but I prefer the taste of the olive oil mayo)
1/2 tsp lemon juice
1/2 tsp minced garlic
Saute the shallots in 1 tsp olive oil until soft. Put the shallots in a medium size mixing bowl with all other crab cake ingredients.
Mix together, and form six balls. Refrigerate for about 5-10 minutes, or right before you’re ready to cook them.
Spray the saute pan with cooking spray, and over medium heat, cook each cake about 2-3 minutes each side, until they are a nice golden brown.
To make the aioli, mix the mayo, juice, and garlic together in a small bowl. Serve the crab cakes with a small dollop of the aioli.