Note:  For an easier dinner, use ready-prepared crab cakes.

For 4:

–crab cakes (4)

–asparagus (frozen, 1 package)

–Parmesan cheese (shredded)

–milk (almond or dairy, not soy, three-fourth’s cup)


–sherry (cooking sherry is fine, one-fourth cup)

–salt and pepper

–olive oil

1 – Place three-fourth’s cup of almond or dairy milk in a microwaveable cup.  Add one-fourth cup of sherry.  Microwave on high for 1 and one-half minutes.  In a separate cup, place 1 tablespoon of flour.  When the milk/sherry has heated, slowly add to the flour, stirring briskly.  Stir one-fourth cup of shredded Parmesan cheese into the milk/sherry.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  When finished, stir well.

2 – Microwave the asparagus, seasoned with salt, pepper, and olive oil in a covered baking dish for 4 minutes.

3 – Place the sherry/milk/Parmesan sauce in the dish with the asparagus.  Place crab cakes in the sauce, spooning sauce on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes hot, atop the asparagus and covered with sauce.

–crab cakes inspired by Rene Verdon’s The White House Chef Cookbook.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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