Ahh, seafood. After a whole week in this gorgeous spot…
… it’s all I could think of. So when I set about the task of making dinner, I drew from my recent island inspiration to come up with something different.
Also contributing to this recipe idea was the fact that while we were in Aruba, we pretty much lived off of multigrain English muffins. My friend Lauren and I (see previous post) laughed when, upon arriving in our little hotel kitchenette, found that we’d both brought two packages each of the exact same variety of multigrain English muffin.
I can’t say I was surprised, though, to find that we’d come with the same staple foods; apart from both moving from Peru to Virginian towns within five minutes of each other, Lauren and I also share a similar love for healthy culinary experimentation. During our weeklong vacation, my parents got to be banished from the kitchen as the two of us experimented with various strange (and usually succesful) concoctions.
All in all, here is what post-Aruba vibes have left me with: an abundance of multigrain English muffins, a need for seafood, and a continued itch to get crafty in the kitchen.
Multigrain Curry-Crab Sandwich Rolls
Serves: 4 | Prep: 10 min
- Crab Mix
- 1/4 cup low-fat mayo
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 2 tsp curry powder
- 1/2 cup chopped celery
- 1/3 cup red onion
- 12 oz canned crabmeat, drained
- salt & pepper
- Avocado, thinly sliced
- Romaine lettuce
- Multigrain English muffins (or similar)
- In a medium-sized bowl, combine the crab mix ingredients and gently stir.
- Toast the muffins and top with crab mixture, avocado slices, and any other desired toppings.
Nutrition (per 1/4 crab mix, not including muffin): Calories: 150 | Carbs: 4g | Protein: 25g | Fat: 4g