My Husband and I aren’t big Valentine’s day celebrators, which is funny since many of our closest family and friends would consider us a pretty openly affectionate couple. No, we’re not making out at social events- what I mean is we enjoy writing letters to one another, creating handmade items for birthdays and holidays, and giving small gifts on a Tuesday night just to say I love you. I guess we just don’t like holidays where the love and romance feels forced or manufactured in any way.
However, this year is a little different. This year we’ll be celebrating 10 years of Valentine’s day’s as a couple.
Its kind of a big deal.
Because of that, I’ve spent the past few weeks planning and testing a few memorable and, most importantly, easy recipes we can all enjoy together to celebrate this big occasion.
I bought crab to create these Baked Crab Empanadas for my collaboration with Megan from Pink to Green earlier this month and wondered what else I could use it for to get the biggest bang for my buck. I saw a recipe for stuffed plantains with beef but the end result seemed heavy and dry. I wondered if I could lighten it with crab and make it less dry by creating a simple sauce to pour over the top to keep the final dish light and juicy.
The short response, YES!
The baked plantain is so filling and a true “comfort” food while the crab elevates it to a luxury meal. The sauce pulls it all together to create a meal worthy of Valentine’s Day.