CRAB CAKES & MEDLEY OF BROCCOLI – EGGPLANT – GREEN ONION IN WHITE WINE – SOY SAUCE – GINGER – GARLIC – DIJON SAUCE

–crab cakes (ready – prepared or make your own; use search box on this blog for a “simple dinner” recipe for crab cakes)

–broccoli (one-half head)

–eggplant (2 slices of a large eggplant)

–green onion (2 stalks, chopped)

–white wine

–soy sauce

–ginger

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  Add a little white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop a dab of Dijon mustard on top of each crab cake.  Set aside.

2 – Cut off the stalk of the broccoli, and then cut the head into two pieces, reserving one-half for later.  Cut apart the florets and upper part of the stem.  Arrange in a circle in a covered baking dish.  Wash and the cut off 2 slices of eggplant.  Cut away from the skin, and then discard the skin.  Slice the eggplant into 1-inch pieces, and then lay the eggplant in the middle of the broccoli.  Wash and slice 2 stalks of green onion.  Sprinkle over the top of the broccoli and eggplant.  Add a small amount of white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop dabs of Dijon mustard on top, to taste.  Microwave on high for 4 minutes.

3 – Microwave the crab cakes for 2 minutes on high.

4 – Serve the crab cakes hot, with the vegetable medley as a side.  I also served butter peas with Bac’n pieces (recipe, see the search box on this blog).

–vegetable medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; sauce for crab cakes also adapted from Giobbi.

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