(4 normal servings)

OK, this does not sound like an easy-peasy dinner, but I assure you it is as easy as making a tuna sandwich—just with different ingredients . . . and it’s sautéed.

If you have a lumberjack appetite, you might want some garlic bread with this—or double the portion.

Crab Cakes

• 6 oz canned crab
• ¼ C mayonnaise (homemade is best)
• ¼ C bread crumbs
• ¼ C chopped red onions
• 1 T capers, smashed
• 2 T lemon juice
• ½ t kosher salt
• ¼ t pepper
• ½ t red pepper flakes
• 1 egg

• 3 T butter
• 1 T avocado or coconut oil

Combine all of the above EXCEPT the OIL and BUTTER and let set for 10+ minutes to combine.  Then, divide into 4 portions, roll into balls, then into patties.

Sauté patties in 3 T butter with 1 T oil until just nicely browned (about 2 min per side).   Set aside

Salad

• 1 head romaine, cut into bite sized pieces
• 1 grapefruit, segmented into supremes (I like to add the juice from the supremes to the crab cakes prior to cooking instead of the lemon juice.  Otherwise, pour in a glass and enjoy!)
• 1/2 medium red onion sliced thin (about 1/4 C)
• 3 green onions, rough sliced on the diagonal
• ½ C cilantro, rough chopped
• 1 avocado, sliced

Dressing

Brass Door Dressing (or your favorite!)

Method

Compose salad, add crab cake, slather with dressing, enjoy!