This recipe was adapted from Tide and Thyme’s recipe for Chicken Chesapeake. I changed the crab mixture and cooking method on my version of the dish. I bulked up the amount of crab and added a few other ingredients. Also, the crab cake is more like a crab cake stuffed into the chicken and sits on top versus stuffed into the chicken breast. However, the cheese and bacon recommended in the original recipe were naturally a must in my house! This was a great weeknight meal and was a great combination of a delicious crab cake and juicy baked chicken.
Last night a few friends and I went to a restaurant called 335 and it was so delicious! They are only open on Wednesday nights following the market so it was great to finally have a chance to go. I have had the catered food and my baby shower was help there, but it was fun to go for dinner! I think that the simple goat cheese with honey comb and beet and orange salad stole the show for me! Sometimes it is the little things that are the most delicious. We also tried roasted bone marrow which was something I have wanted to order for awhile and finally got the chance to share with my foodie friend Tracy. We also shared a few delicious desserts: churros with blood orange sauce, affogato and pomegranate soft serve. Yum.
Isn’t the beet salad pretty?!
Tonight I am headed to the gym after work and then home to make dinner and watch SVU with my friend Emily. I am making lasagna soup and Ron’s eye lit up this morning when I told him what was on the meal plan for the evening- it is one of his favorites. This weekend we are going to have a few fun things on the agenda- Ron has a cribbage tournament on Saturday and we are going out for Thai after. Thai curry = love in my book and I am really excited!