Crab Salad Sandwiches

SERVINGS: 4-6 Sandwiches

CATEGORY: Seafood
METHOD: Cooked & Chilled
TIME: 40 minutes

Ingredients:
2 Tbsp. finely chopped fresh chives
1 Tbsp. FINELY chopped parsley
1.5 Tbsp. canola-based mayo (can be found at health-food stores)
0.5 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 large egg
1/3 cup panko (Japanese bread crumbs)
1 lb. lump crab meat (I use imitation crab meat.. since you can't find any real seafood ANYWHERE in Utah.. grrrrr)
Extra-virgin olive oil
Slices of 100% Whole Wheat bread
Extra canola-based mayo
Directions:
1. Combine first 8 ingredients. Add panko and crab, and toss gently to combine. Cover and refrigerate for 15 minutes.

2. Heat oil in a large skillet over medium-high heat. Add crab mixture. Cook until golden, tossing occasionally.

3. Refrigerate cooked crab mixture in a bowl until completely chilled.

4. Mix in enough mayo to the chilled crab mixture so it looks like the right consistency for crab salad. Spoon onto slices of bread. It's also good toasted.

Per Serving: Calories 292; Fat 22g; Protein 18.7 g; Carbs 5g; Fiber 0.5g; Chol 161mg; Iron 1.2mg; Sodium 571mg; Calc 53mg

Carrot Cake

SERVINGS: One 9x13 cake
CATEGORY: Dessert
METHOD: Baked
TIME: 2 hours
Ingredients:
4 eggs
1 1/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup chopped nuts (optional)

Frosting:
1/2 cup butter (softened)
8 oz cream cheese (softened)
4 cups powdered sugar
1 tsp vanilla

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Per serving: Calories 491; Fat 26.1g; Cholesterol 74mg

Source: Website