FOOD LA LA

Since seafood has become increasingly more complex, we’re tasked with knowing which varieties are healthy to eat. It’s become almost impossible for a regular grocery shopper—myself included—to make a good decision.

Bright orange, buttery shrimp, and smooth polenta combine for a satisfying but light meal.

I created this recipe to make crab cakes without the filler—just pure lump crab, a few simple ingredients, and homemade breadcrumbs (if you’re feelin’ fancy).  Top (extra generously) with mango salsa and you’ve got yourself a bite of heaven.

Mussels are quite easy to cook, though a little trickier to prep.  First, soak them to remove excess sand and grit.  Then, remove the beard (a stringy membrane that the mussel uses to attach itself to rocks or other stable surfaces).