So another reason why I haven’t been posting much is that I have been suffering from a cluster of mini-migraines over the past couple of weeks. They haven’t been bad enough for me to miss work, but annoying enough to make me feel…well, a little crabby. For those of you who don’t suffer from migraines, they can be pretty miserable when they are bad. You feel like a vice is around your head and someone is poking a spike from behind your skull through your eye. When they’re not so bad, you usually feel this dull ache behind your eye, along your temple, down your neck and into your shoulder. It’s hard to concentrate or feel like doing much activity. But suffer through them one must.
When I was in my 20s, my migraines were horrible. I became nauseous, severely sensitive to light (a sunny day actually hurt and it was hard to drive), and I needed about 14 hours of sleep in a very dark, quiet room with a cold washcloth over my eyes to kill the pain. As I’ve aged, the severity of my migraines has diminished (I guess there is one positive thing about getting older). Today, I can usually get through a day with a generic version of Excedrin Migraine, lots of caffeine and protein, and maybe some yoga to relax and get all my kinks out. I’m a pretty healthy person, but migraines remain the number one reason I call in sick at work. They are my nemesis.
Needless to say, I haven’t felt like cooking much over the past couple of weeks. But, since I’ve been migraine-free for the past three days and my crabbiness has diminished, I think a little celebration is in order.
So how about some No Headache Crab Cakes?
2 6-oz. cans Crabmeat, drained, flaked
1/2 tsp. Seafood Seasoning (or try Cajun seasoning to spice things up!)
1 Tbsp. Oil
2-3 Scallions, chopped
1 Red Bell Pepper, chopped
1 cup shredded Mozzarella Cheese
1/2 cup HeartSmart Bisquick mix
1/2 cup Milk
In a bowl, combine the crab meat and seafood seasoning, then set aside.
Heat the oil in a cast iron skillet over medium-high heat.
Add veggies and cook for 4 minutes.
Add the crab meat and heat through.
Remove from heat and let cool for 5 minutes.
Once cool, add the cheese.
In a bowl, whisk the Bisquick, milk and eggs…
Coat a cast iron biscuit pan or muffin tin with cooking spray. Spoon a couple of tablespoons of batter into each section.
Spoon a 1/4 cup of crab mix on top of the batter.
Spoon another couple of tablespoons of batter on top of the crab mixture.
Repeat until the biscuit pan is full.
Bake in a 375-degree oven for 30 minutes until golden brown. Cool for 5 minutes.
Remove the crab cakes with a knife and cool for 10 minutes on a wire baking rack.
While your crab cakes are cooling, make the broccoli slaw.
2 cups Broccoli Slaw (you can also use cole slaw mix if you cannot find broccoli slaw at the grocery store)
1/4 cup Sour Cream
1/3 cup Salsa
1-2 Tbsps. chopped Cilantro
Combine the four ingredients in a bowl…
and mix thoroughly.
Serve the crab cake on a bed of broccoli slaw…no headaches in making these simple cakes. Enjoy!