Monday & the Missing Meat: Feeling Crabby on a Monday.

I am not a card-carrying vegan nor do I claim to be strictly gluten or dairy free—however, since being encouraged to start dodging gluten and dairy (Thank you Mo K!), I can honestly say I do feel a difference, have more energy and overall just feel better. After seeing this horrific-ly informative documentary called “What the Health”  last week (thanks but no thanks BWG! ;), I am now so turned off to a lot more things, and I’m even in the process of weening my kiddos off the dairy train (among other things). I may be overthinking it, but I’ve caught the bug. If you’re not into stress or being disgusted, I advise finding anything to watch but this. You’ll thank me.

In honor of Monday & the Missing Meat, I introduce to you this crab ceviche whipped up yesterday. I made it as an hors d’oeuvre and ended up making it my dinner. A little pre-picked, store-bought,  lump crab and then a few things from the vine. So summery and something about ceviche makes me feel vacation excitement. Tastes like the refreshing, cool, exotic breezes of the warm Caribbean. You can make this ahead of time and tote to the beach or boat with chips—you’ll get the popular vote fo ’sho.

Let’s call it “Crab-iche”:

*Empty one container lump crab (~8oz) into a glass bowl. (I recommend glass because it makes me feel safer as the citrusy acid “eats” through to marinate ;)

*Chop and drop:

1 jalapeno (I left seeds, but removed ribs)

1 (small or half) red onion

1 (small or half) bell pepper (yellow is pretty :)

2 scalllions (white and green parts)

1 handful cilantro

a few pinches of salt

1-2 juiced lemons

4-6 juiced limes

*Make sure everything is covered with the liquid. Then just let that baby marinate in the fridge 2-3 hours or overnight! (I left some excess liquid, but you can drain out some if necessary.)

Done. So easy. And I love easy.