Sincerely Carolina

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a vacation at home.

by caroline

My family has vacationed in the same place, nearly every summer, for as long as I can remember. Sure, we’ve had a few trips where we’ve ventured elsewhere, but we always go back to the place we hold near and dear to our hearts — the Thousand Islands.

It’s the place where the scenery takes your breath away …

… where we’ve shared countless family memories (love this photo … an oldie, but a goody) …

… and doing absolutely nothing is perfectly acceptable …

… it’s where Dan and I were married

… and it’s home to the wonderful Wellesley Hotel.

The Wellesley Hotel is where I have had some of my best meals to date, including the one we had for our wedding reception. The restaurant located within the hotel serves some of the freshest, most delicious meals, all made with local ingredients and served in absolute style. One of our family favorites? The crab cakes.

In fact, we had the crab cakes served as an appetizer at our wedding and people were licking their forks clean while asking if they could have it as their entree.

They’re that good.

But since I have been gluten-free, they are one food item that is off my list when I visit the hotel. (Major sad face.)

Dan and I had been talking about them a lot lately — and just how dang good they are — and after spotting some crab meat on sale at our local store this week, we decided it was time to try our hands at ’em.

Here’s how it went …

Crab Cakes

by The G-Spot

Keywords: bake entree gluten-free crab

Ingredients (8 crab cakes)

  • 16 oz. blue crab meat
  • 1/3 cup red bell pepper, finely diced
  • 1/3 cup yellow onion, finely diced
  • 1-2 garlic cloves, minced
  • 1/2 Tablespoon gluten-free creole seasoning, like Konriko Creole Seasoning
  • 1 Tablespoon fresh dill, minced
  • juice of 1/2 a fresh lemon
  • 1/3 cup light mayonnaise
  • 1 egg, beaten
  • sea salt and pepper, as desired
  • 1/4 cup brown rice flour
  • 1 Tablespoon butter

Instructions

Preheat oven to 450 degrees F.

In a medium bowl, mix together crab meat, red pepper, onion, garlic, creole seasoning, dill, lemon and mayonnaise and egg. Mix all ingredients until thoroughly combined. Add salt and pepper to taste.

Place brown rice flour in a small bowl and set aside.

Begin to prepare patties by using your hands to shape mixture into eight, 1-inch thick patties. Hold each patty over bowl with brown rice flour and sprinkle each side with flour. Place prepared patties on a plate.

Warm butter in a large oven-safe skillet over medium-high heat and allow butter to cover surface of pan. Add patties and cook on one side for 6-8 minutes, or until golden brown. Remove from heat, flip patties and place in oven for an additional 25-30 minutes.

Carefully remove from pan, serve and enjoy!

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Yummy, yummy in my tummy. These babies were oh-so-good. One note: Definitely make sure to take extra care when removing them from the pan; we were a little sloppy about it and some of the edges flaked off. No biggie, but definitely bad for the crab cakes’ vanity. :)

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Today was another busy day and it was also super icky outside, so I decided to stay inside and squeeze in a quick workout. I used this Slimming Bikini Pyramid from ToneItUp.com and added a few extra touches to get in a little more cardio and, of course, abs for the Abs Challenge. Here’s what it looked like:

  • 20 jumping jacks
  • 30 squats with a knee raise (alternate between lifting right and left legs)
  • 30 lunges
  • 20 jumping jacks
  • 40 wall arm toners (Chest & triceps – standing against a wall, angle your body.  Begin with 20 push-ups with your hands wider than your shoulders and at chest level.  Then, do 20 with your hands in line with your chest and shoulders. Tuck your arms into your sides and do tricep wall push-ups!)
  • 50 second plank
  • 20 jumping jacks
  • 40 bicycle crunches
  • 30 lunges with a BOOTY KICK BACK! – when you come up from a lunge kick your back leg up toning your booty!
  • 20 jumping jacks
  • 20 squats with a bicep curl (use weights or water bottles)
  • 20 jumping jacks
  • 40 crunches
  • 20 Tummy Tucks

I did the workout twice through and it took me 25 minutes. I ended with 5 minutes of Sun Salutations to stretch it out and then got back to work! Workouts like these always remind me of a great lesson: You really can squeeze in a sweat session no matter the time of day, weather or a hectic schedule. It might not be a long one, but it’s something!

Tell me: What’s your favorite way to squeeze in a wuick workout?