Happy Wednesday friends! I hope your enjoying the week so far. I cannot believe we are already into the month of December- how crazy is that!
On Thursday, we celebrated Thanksgiving with my side of the family. With life being so busy lately, it was so wonderful to spend the time with family.
This week I’m sharing a recap from our family Thanksgiving along with a recipe for my Mini Crabcakes.
Breakfast: My morning started off with the perfect stack of Gingerbread Stack’D pancakes. This new seasonal flavor is nothing short of amazing! I posted a photo of some scones I made using the new mix over the weekend on Instagram. I recommend picking up a bag or 2 before it’s gone!
Now onto the Thanksgiving feasting!
Plenty of fun drinks! I’m a big red wine fan and prefer a glass of Pinot Noir with my turkey!
Appetizers included this festive looking olive oil and cheese tray that my sister put together. I love how this just screams holiday with the red, green and white.
My sister did the place settings – how cute! The picture of the dining room came out really dim – however the room was quite cozy!
I brought these mini crabcakes to the gathering. They were a hit and literally gone in 10 minutes. I will definitely double the batch next time. Crab cakes typically have mayo in the base. My secret is non-fat Greek yogurt! They take very little time to prepare and bake up in 15 minutes! Perfect for that holiday gathering you have coming up!
- 1lb jumbo lump crabmeat
- ¼ cup fresh chives, minced
- ¼ cup celery, chopped finely
- 1 large egg
- ¼ cup nonfat greek yogurt
- 2 teaspoons Dijon mustard
- ¼ teaspoon hot sauce
- 1¼ cups panko bread crumbs
- Sort through crab and discard any bits of shell.
- In a large bowl, combine celery, minced chives, greek yogurt, egg, mustard, and hot sauce; mix well with a fork.
- Add crab and ¼ cup panko; stir gently just to mix.
- Put remaining 1 cup panko in a shallow bowl.
- Shape crab mixture into 24 cakes, each about 2 inches wide and ½ inch thick.
- Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
- Place cakes slightly apart onto a well oiled non-stick baking pan.
- Bake at 475° until golden brown, 15 to 18 minutes.
- With a spatula, transfer crab cakes to a platter.
- Serve hot.
Here are a few of my favorite side dishes: roasted carrots with pine nuts, pineapple bake and balsamic brussels sprouts.
And of course, the turkey! My brother in law does a deep fried turkey every year. Honestly, you would never even know it was deep fried. Plus, the turkey comes out so moist and delicious.
My favorite part of the meal was the sweet potato bake with brown sugar and pecans. This could really serve as dessert for me!
Speaking of dessert, I’m not a huge fan of pie so I opted to have my favorite waffles and ice cream treat when I got home. Arctic Zero Salted Caramel over a Stack’d Pancakes Gingerbread waffle topped with Lion’s Choice Maple Donut Peanut Butter.
I hope you had a wonderful Thanksgiving! See you back here on Friday!
What are some of you favorite holiday family traditions? Are you a pie or ice cream fan? Please share- I would love to hear from you!