Adaptable Recipes, Dinner, Healthy Food Makeover

Makeover Monday Meal- Out of the Deep Blue Sea Edition

Makeover Monday Meals- Air Fryer Crab Cakes


As the signs of summer begin to appear, many people are moving their weekend meal game to the grill. However, taking out the grill after a long day at work or school, might not be in the cards.  However, when the temperatures begin to rise, it’s not a great time to turn the oven on. The air fryer has changed that for many families who are looking for a quick and healthy way to enjoy family favorites.

When it comes to seafood, fish can be polarizing. Some people aren’t crazy about the texture. However, a lot more people are likely to love shellfish. If you are from the Mid-Atlantic or Northeast, you probably enjoy crab and crab cakes. Crab cakes highlight the subtle sweetness of crab combined with a little breadcrumb, scallions or chives, red bell pepper, and seafood seasoning. These little treasures are then pan-fried in a little oil and butter to make them even more irresistible

Nevertheless, what most of us don’t want to indulge in is the extra calories and this recipe from the Food Network for air fryer crab cakes allows us to enjoy all the flavor we love, without all the extra fat.


Never fear for those of you who are vegan or perhaps are allergic to shellfish, we’ve found a recipe from the Power Hungry blog for vegan crab cakes made with hearts of palm. So, there is something for everyone to enjoy.

Best of all, both recipes come together in less than an hour, which is perfect for a busy weekday night.

Air Fryer Crabcakes by Food Network adapted by Still A Chick Lit

Crab Cakes:

1 large egg (3 tablespoons Aquafaba or ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or liquid vegan egg replacer = 1 egg)

1/3 cup mayonnaise (light mayonnaise or vegan mayonnaise)

1/2 cup finely diced red bell pepper (about 1 small bell pepper)

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons seafood seasoning, such as Old Bay

Kosher salt and freshly ground black pepper

A 1-pound fresh lump or jumbo lump crabmeat picked over for shells and cartilage

3/4 cup panko breadcrumbs (gluten-free panko breadcrumbs)

Nonstick cooking spray, for the air-fryer basket and crab cakes



For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt, and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together.


Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place it onto a large plate.

Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm


Vegan Crab Cakes by Power Hungry


1 can (14 to 15 ounces) hearts of palm, drained and rinsed

1/4 cup vegan mayonnaise

1 teaspoon Old Bay or another seafood seasoning

1/8 teaspoon fine sea salt

1/8 teaspoon freshly cracked black pepper

1/4 cup finely chopped green onions

1 cup gluten-free panko (Japanese breadcrumbs), divided

Garnish with, optional

Lemon wedges

Chopped fresh parsley

Serve with, optional

Cocktail sauce


Preheat the air fryer to 375 degrees F and spray the basket with cooking spray.

Cut the hearts of palm lengthwise; cut slices crosswise into 3/4-inch lengths. Transfer to a medium bowl and, using fingers, gently press and break apart into shreds.

In another medium bowl, whisk together mayonnaise, Old Bay seasoning, salt, and pepper until well blended. Stir in hearts of palm and green onions until well combined (I like to get my hands in, to further break up hearts of palm).

Sprinkle half the panko over the hearts of palm mixture and mix in thoroughly (do not mash). Form into fourteen 1.2-inch-thick patties (I used a #40 cookie scoop to portion).

Spread the remaining panko in a small dish. Dredge patties in panko, pressing gently to adhere. As they are dredged, place patties into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 12-14 minutes.

Serve warm


Adaptable Recipes, Food Glorious Food, Living Your Best Life North of Forty and Fifty Plus, Makeover Monday Meals

Makeover Monday Meal- Breakfast Edition

It’s already August for many of us it’s been a hot summer. It is also the time when we begin to see more zucchini recipes as it’s the time of year there’s a bumper crop of zucchini everywhere.

I found this recipe in my inbox and it was a hit, even with my seven-year-old nephew, a very picky eater. The best part was that I got to sneak in a little nutrition with all the chocolate goodness. I hope you give this recipe a whirl. There’s a link for A Kitchen Addiction to see what other goodies she has.

This recipe has adaptations for:

  • Gluten-sensitivities
  • Low Sugar
  • Vegan, Vegetarian
  • No-Sugar

Happy Monday to everyone.


Double Chocolate Zucchini Muffins by A Kitchen Addiction adapted by Still A Chick Lit

Yield: 18 muffins


Prep time: 15 minutes


Bake time: 20 minutes


Total time: 35 minutes


2 1/4 cups white whole wheat flour or all-purpose flour (brown rice flour, quinoa flour, buckwheat flour)

1 cup unsweetened baking cocoa (Dutch-Process cocoa powder)

1/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, or coconut, raw cane, golden, or turbinado sugar, pulsed fine before using)

1/4 cup brown sugar (Swerve brown sugar substitute, or organic brown sugar, light or dark)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 Cup whole-fat or low-fat plain yogurt (non-dairy: almond, soy, or coconut yogurt) (dairy: Greek plain yogurt low fat, whole milk Greek yogurt, do not use fat-free yogurt)

1 cup milk (dairy: whole, 2%, or skim) (non-dairy: almond, soy, rice, or light coconut milk)

2 teaspoons vanilla extract

2 eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer)

1/4 cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil would also work (vegan unsalted butter)

2 cups shredded zucchini

3/4 Cups mini chocolate chips + additional mini chocolate chips for garnish, if desired


Preheat oven to 375 degrees Fahrenheit. Line muffin tins with cupcake liners or spray muffin tins with nonstick cooking spray.

In a large bowl, whisk together flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until well-combined. Stir in yogurt, milk, and vanilla extract until the mixture just starts to combine.

Add in eggs and melted coconut oil. Stir until combined.

Gently fold in shredded zucchini and mini chocolate chips.

Divide batter into muffin cups. Depending on the size of the muffin cup, each cup will be anywhere from 3/4 to completely full.

Bake for 15-20 minutes, or until the toothpick inserted in the center comes out mostly clean.

Store leftovers in an airtight container.

For More Recipes From A Kitchen Addiction visit: