Crab cakes that keep on giving

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Breakfast usually means an array of containers on my kitchen counter as I assemble a red-salmon-and-sardine salad sandwich for my son -- whole-grain toast spread with hummus and garnished with tomato, greens and cheese -- or plate leftovers for my own breakfast.


This morning, I continued to explore the seafood theme with leftover crab cakes from last night's dinner and a piece of beer-battered haddock from the night before. They just needed a few minutes in the microwave and a spritz or two of fresh lemon juice, plus tomato, organic salad greens and warm Syrian bread with more hummus to make a filling breakfast. 


The Maryland-style crab cakes are sold at Costco under the Phillips Seafood Restaurants name, and they are some of the best I have ever had. The first ingredient is crab meat, and the other components include sauce, white wine, Dijon mustard and egg whites. Surprisingly, the cakes contain high fructose corn syrup. Six crab cakes (3 ounces each) are $12.99, or about $2.15 a piece -- a bargain.

For dinner, I served the crab cakes with instant, red-skin mashed potatoes and steamed bok choy.


The wild-caught haddock came from a package of frozen Icelandic fish and chips I also found at Costco ($8.97 for two and a half pounds of fish and waffle fries, enough for three). Just add a salad to complete dinner.