Pan of Crab Cakes...Baked not Fried! BTW...Ignore the time stamp got this camera from a friend and no one reset the time... Quinoa is great tasting, and a Complete Protein...The Butternut Squash adds a bit of Sweetness! Two 3 ounce Crab Cakes and 1/2 Cup Risotto in a little Bearview...I could not get the recipe software to load so I'll give the Recipe and those with the software can get the Nutritional Info. I kept the Sodium and Fat down as much as possible... I developed this Crab Cake recipe for a Restaurant I ran in southern PA...Lots of Maryland folks coming in and these were our Best Seller!...Thanks for looking...Enjoy...JJ Crab Cakes...Thriller not Filler! 2Lb Crab Meat...picked over to remove any shell fragments...Try using a Black Light...Makes 'em GLOW! 2lg Eggs 1 1/2C Low Fat Mayo 2C Panko Bread crumbs 1/2C Scallion...Fine dice, about six each 1/2C Roasted Red Pepper... Fine dice, one medium 2T Roasted Garlic...About 8-10 cloves minced 2tsp Old Bay 1/2tsp Black Pepper 1T Lemon Juice Combine all but the Crab and rest 15 minutes for flavors to develope and Bread Crumbs to soften. Gently fold in Crab Meat. Measure out 3 ounce Cakes on to cookie sheet and Bake at 450*F until Golden about 20 minutes or Smoke with fruit wood at 325*F to an IT of 165*F. Makes about 16 each... Butternut Quinoa Risotto Adapted from Cooking Quinoa 1 Butternut Squash...Cut in 1/2inch Dice 2T EVOO a Pinch S & P Roast at 425*F until golden and tender about 30 minutes...Keep warm. 5-6 Cups Low Sodium Chicken or Vegetable Broth...Brought to a simmer 1T EVOO 1/2C Diced Onion 1T Minced Garlic 1/2tsp Black Pepper 1/4-1/2tsp Cayenne Pepper 1/2C White Wine 1T minced Fresh Thyme 1T minced Fresh Sage 1C Peas...Fresh or Defrosted Frozen 4oz Goat Cheese...Chevre 1/4C Grated Parm Reggiano Saute Onion until soft in EVOO, about 5 min. Add Garlic and Quinoa saute 2 minutes. Add Peppers and Wine, cook over Medium heat until absorbed, stirring frequently. Add two cups Broth simmer until almost absorbed. Continue adding 3Cups Broth...1/2Cup at a time with frequent stirring. Cook until Quinoa is tender. Add Herbs, Peas and Squash with 1/2C broth. Simmer and Stir until Hot. Add Cheeses and Stir to combine. Serve. Makes about 4 Cups. Good and Good for you...JJ Edit: Ooops forgot the Panko...Good call JR!