Prepare dessert through step 3; set aside - 25 minutes
Prepare crab cake recipe and serve - 20 minutes
Complete dessert when ready to serve - 5 minutes
Nested Crab Cakes With Couscous
4 (3-ounce) frozen lump crab cakes
1/4 cup butter, divided
1 1/4 cups water
1 (5.8-ounce) package roasted garlic/olive oil couscous
2 fresh garlic cloves
2 cups tightly packed fresh spinach
1/4 teaspoon salt
1/8 teaspoon pepper
1. Place crab cakes on microwave-safe plate; heat in microwave on DEFROST (30% power) 2 minutes or until thawed. Preheat large sauté pan on medium heat 2-3 minutes. Place 1 tablespoon butter in pan and swirl to coat; gently add crab cakes and cook 5 minutes.
2. Add 1 tablespoon butter and turn crab cakes. Reduce heat to medium-low and cook 6 more minutes or internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
3. Meanwhile, combine water and 1 tablespoon butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until boiling. Stir in couscous mix; cover and let stand.
4. Remove crab cakes from pan and cover to keep warm. Add remaining 1 tablespoon butter to pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Cook 1-2 minutes until browned. Add remaining ingredients, cover, and cook 1-2 minutes, stirring occasionally, until spinach is hot and tender. Form nests of spinach and top with crab cakes. Fluff couscous with fork and serve.
Pears With Gorgonzola Cream
1 lemon for zest (rinsed)
3/4 cup part-skim ricotta cheese
1/4 cup crumbled Gorgonzola cheese
1/4 cup whipped cream cheese spread
1/4 cup honey
4 medium or large pears (rinsed)
1 tablespoon butter
2 tablespoons cinnamon sugar
1/2 cup pressurized whipped heavy cream (optional)
1. Peel 1-2 strips of lemon peel with vegetable peeler (or zester). Finely chop, then measure (1 teaspoon). Add to medium bowl; add all cheeses and honey. Whisk 1-2 minutes until smooth and well blended. Divide into serving bowls and chill until ready to serve.
2. Peel pears, remove core, and cut into bite-size pieces.
3. Preheat large sauté pan on medium 2-3 minutes. Add butter (swirl to coat), add pears, and sprinkle with cinnamon sugar. Cover and cook 6-8 minutes, stirring occasionally, until tender and browned. Can be set aside until ready to serve.
4. Spoon pears over cheese mixture, top with whipped cream, and serve.
Add some sun-dried golden raisins to the pears as they cook for added sweetness.