It all makes my head spin and I try not to get caught up in it since this is a hobby for me and not a source of income.
But, honestly, it is way too easy to get sucked in.
Sometimes it can be discouraging.
Sometimes it can be surprising.
Recently, I noticed a lot of visits to my list of seafood recipes.
I figured Lent was the reason. Until I looked into where the the views were coming from.
It turns out that last April, Gulf Coast Seafood listed me as a Top 100 Seafood Blogger. Number 18 on the list.
Even though it happened almost a year ago and I'm only realizing it now, I am beyond excited and honored. (The night I discovered this, I couldn't go to sleep afterwards!)
Sure, it's a big deal for me as a blogger. But if you read any (or all!) of my series on Louisiana's Disappearing Coast, you can probably imagine that this honor is a bigger deal to me for other reasons. I am passionate about my state's culture, food, and especially it's waterways.
Thank you Gulf Coast Seafood for this privilege!
It's been a while since I've cooked with my pals at I Heart Cooking Clubs. This week, it's "The Eating of the Green" in honor of St. Patrick's Day.
I really wanted something with seafood. Of course, green seafood is probably not the best idea.
But seafood garnished with green and bathed in lime was pretty darn good!
Donna Hay's Crab Bruschetta is an easy, light crab salad on toasted sourdough bread with a little bit of bite from the jalapeno and green onion on top. I've never had crab with lime before (it's always lemon for me). I'd do it again.
I made a couple of changes to the recipe, adding chopped cherry tomatoes for another layer of color and some parsley for even more green.
Visit my friends at I Heart Cooking Clubs for more recipes.
adapted from Donna Hay
6 thinly sliced pieces of sourdough bread
1 heaping TBSP Blue Plate Mayo
3 tsp lime juice
2 tsp grated lime zest
salt, black pepper, and cayenne pepper, to taste
2 cups cooked crab
handful cherry tomatoes, quartered
1 medium fresh jalapeno, sliced in rings
2-3 TBSP chopped green onion
1-2 TBSP chopped parsley
additional lime, cut in wedges (optional)
Heat oven to 350 F. Place bread on a cookie sheet and drizzle with olive oil. Bake until golden.
Meanwhile, in a mixing bowl, combine the mayo, lime juice, lime zest, salt, black pepper, and cayenne. Gently fold in the crab and tomato.
Top the bread with the crab salad. Garnish with sliced jalapeno, green onion, and parsley. Serve with lime wedges (optional).
Need more CRAB?