Entertain your guests this summer with healthy crab cakes and spicy jalapeno poppers.

By JULIE BRINKLEY

Eating healthy doesn’t mean sacrificing taste and these recipes for crab cakes and spicy jalapeno poppers are proof.

These easy-to-make recipes will “wow” your guests this summer.

So what are you waiting for?

It’s time to get cooking!

CRAB CAKES - WHAT’S IN IT

14-oz. crabmeat

3 eggs

1 tbsp. parsley

2 tsp. Dijon mustard

2 tsp. lemon juice

1 ½ tbsp. almond flour

¾ tsp. old bay

1 tbsp. light mayonnaise

½ tsp. Worcestershire sauce

2 tsp. olive oil for frying

HOW TO MAKE IT

Preheat oven broiler; mix crabmeat, parsley, almond flour and crab seasoning.

Beat together egg, mayonnaise, Worcestershire sauce, mustard and lemon juice and form into patties.

Place patties on a lightly-greased broiler pan or baking sheet and broil for 10-15 minutes, until lightly brown.

Serves three.

1 leaner

3 condiments

1 healthy fat

JALAPENO POPPERS – WHAT’S IN IT

Cooking spray

4-oz. 95-97% lean ground beef

6 whole jalapeño peppers

4-oz. (½ cup) low-fat plain Greek yogurt

4-oz (1 cup) shredded reduced-fat sharp cheddar cheese

3 medium scallions, sliced thin

1 large red bell pepper, finely diced

¼ tsp garlic powder

¼ tsp cumin

¼ tsp chili powder

1/8 tsp paprika

*To make vegetarian, substitute beef with 1 cup cooked MorningStar Farms® Sausage-Style Recipe Crumbles

HOW TO MAKE IT

Preheat oven to 350 degrees; lightly grease a baking sheet and set aside.

Cook ground beef in a non-stick pan over medium-high heat until done; set aside.

Cut jalapeño peppers in half lengthwise (use gloves). Remove seeds and membrane.

Combine beef, yogurt, cheese, scallions, red pepper and spices in medium bowl.

Using a spoon, fill jalapeño pepper halves with cheese mixture.

Bake for 10-12 minutes or until brown.

2 servings with each:

1 lean

3 green

1 ½ condiments