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Recipes
Nested Crab Cakes with Couscous and Pears with Gorgonzola Cream
4 servings
40 minutes total
  • Prepare dessert through step 3; set aside (15 minutes)
  • Prepare crab cake recipe and serve (20 minutes)
  • Complete dessert when ready to serve (5 minutes)
Nested Crab Cakes with Couscous
Ingredients
  • 4 (3-oz) frozen lump crab cakes
  • ¼ cup butter, divided
  • 1 ¼ cups water
  • 1 (5.8-oz) package roasted garlic-olive oil couscous
  • 2 cloves fresh garlic
  • 2 cups tightly packed fresh spinach
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
Steps
    1. Place crab cakes on microwave-safe plate; microwave on DEFROST (30% power) for 2 minutes or until thawed. Preheat large sauté pan on medium 2–3 minutes.
    2. Place 1 tablespoon butter in pan and swirl to coat; gently add crab cakes and cook 5 minutes. Add 1 tablespoon butter and turn crab cakes. Reduce heat to medium-low; cook 6 more minutes and until 165°F.
    3. Meanwhile, combine water and 1 tablespoon butter in microwave-safe bowl; cover and microwave on HIGH for 3 minutes or until boiling. Stir in couscous mix; cover and let stand.
    4. Remove crab cakes from pan and cover to keep warm. Add remaining 1 tablespoon butter to pan. Crush garlic, using garlic press, into pan (use knife to remove garlic from bottom of press); cook 1–2 minutes until browned.
    5. Add remaining ingredients; cover and cook 1–2 minutes, stirring occasionally, until spinach is hot and tender. Form nests of spinach and top with crab cakes. Fluff couscous with fork and serve.
Pears with Gorgonzola Cream
Ingredients
  • 1 lemon, for zest
  • ¾ cup part-skim ricotta cheese
  • ¼ cup crumbled Gorgonzola cheese
  • ¼ cup whipped cream cheese spread
  • ¼ cup honey
  • 4 medium or large pears
  • 1 tablespoon butter
  • 2 tablespoons cinnamon sugar
  • ½ cup pressurized whipped heavy cream (optional)
Steps
    1. Zest lemon (1 teaspoon). Combine in medium bowl: zest, all cheeses, and hone; whisk 1–2 minutes until smooth and well blended. Divide into serving bowls and chill until ready to serve.
    2. Peel, pit, and cut pears into bite-size pieces. Preheat large sauté pan on medium 2–3 minutes. Add butter (swirl to coat) and pears; sprinkle with cinnamon sugar. Cover and cook 6–8 minutes, stirring occasionally, until tender and browned.
    3. Spoon pears over cheese mixture; top with whipped cream and serve.
Serving Suggestions
  • Complete your meal with seafood dipping sauce, fresh salad blend and sourdough bread.
  • Shortcuts and Tips
  • Add some sun-dried golden raisins to the pears as they cook for added sweetness.
Nested Crab Cakes with Couscous

Amount per ¼ recipe serving: Calories 500, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 145mg, Sodium 1350mg, Total Carb 40g, Fiber 3g, Sugars 1g, Protein 22g, Calc 30%, Vitamin A 40%, Vitamin C 4%, Iron 15%

Pears with Gorgonzola Cream

Amount per ¼ recipe serving: Calories 350, Total Fat 12g, Sat Fat 8g, Trans Fat 0g, Chol 35mg, Sodium 210mg, Total Carb 53g, Fiber 6g, Sugars 36g, Protein 8g, Calc 15%, Vitamin A 9%, Vitamin C 18%, Iron 6%