The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Ever since our busy weekend, I've been in low-effort meal mode. Yesterday for dinner we had salmon burgers, and today for lunch I had a toasty crab melt. Both came together in less than 10 minutes start to finish.
For the crab melt, I used pasteurized, refrigerated claw meat. I have about ¾ of the can left, so I predict crab cakes in our near future. Earlier this year I hosted a seafood workshop that was sponsored in part by Phillips, and according to their "crabologist" the perfect crab cake is less than 10 easy ingredients away...
1. Start with crushed crackers.
2. Then mix in mustard, parsley, lemon juice, egg, mayonnaise, Worcestershire sauce, and seafood seasoning. Remember them all with the phrase "Most People Like Every Meal We Serve."
3. Add the crab meat last.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
