Meal #1
Crab Cakes with Corn-Pimento Salad
Meal #2
Crab Corn Chowder
Sun dried Tomato Crostini
Meal #3
Crab-Stuffed Poblano Peppers
Rice and Beans
Weeknight Snack
Hot Artichoke-Crab Dip
Weekend Prep Day, Meal #1
- Gently toss together crab mixture and form 4 cakes.
- Label and refrigerate remaining crab mixture as follows: 1 cup for Meal #2 (Crab Corn Chowder, 1 cup for Meal #3 (Crab-Stuffed Poblano Peppers), 1/2 cup for Snack (Hot Artichoke-Crab Dip).
- Cook Crab cakes.
- Assemble Corn-Pimento Salad.
- Plate and Enjoy!
Meal #2
- Pull crab mixture labeled Meal #2 out of the fridge.
- Toast bread and assemble the crostini.
- Prepare soup and garnish with fresh parsley.
- Eat and Enjoy!
Meal #3
- Retrieve crab mixture labeled Meal #3 from the refrigerator or freezer.
- Mix stuffing for Poblano Peppers.
- Halve, seed, stuff and bake Poblano Peppers.
- Cook Rice and Beans.
- Eat and Enjoy!
Weeknight Snack
- Retrieve crab mixture labeled Snack from the refrigerator or freezer.
- Combine dip ingredients and bake.
- Serve with pita pocket wedges and your favorite sliced vegetables.
- Eat and Enjoy!
