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Special Features: Each recipe was individually analyzed by our Registered Dietitians. These heart-healthy recipes are all Noted with detailed nutritional information (please see Note on recipe below). The introduction contains an easy to understand daily nutritional chart, as well as discussions regarding what makes a recipe healthy. Within the 9 sections are 2 that differ from other cookbooks, these are "Special Considerations" for vegan, gluten free, and lactose free recipes as well as a complete section devoted to Vegetarian cuisine. 25 color plates of original works from the Ashley River Tower Hospital (A R T), tabbed dividers, a hands free cookbook "Ezel", and an original front & back hard-cover designed by graphic artist, Wade Harris all contribute to the unique quality of this nutritional "art" cookbook.

Description: "A R T of Healthy Cooking" is a beautiful art cookbook featuring Charleston cooks, with a collection of 498 recipes, each with nutritional analysis. Registered Dietitians tweaked the recipes to make the recipes heart-healthy and still tasty. All recipes contain 10% or less calories from saturated fat. Recipes were contributed by members of the Medical University Women's Club, artists, and the M U S C family. "A R T of Healthy Cooking" is a tribute to the Ashley River Tower Hospital (A R T), which showcases a splendid collection of 873 original works by a diverse group of 54 artists who live in South Carolina.

Funds raised support: The Medical University Women's Club, Pediatric Heart Health and Health 1st , all nonprofit programs of the Medical University of South Carolina.

Cost: $26.00
plus $8.00 S/H per book.

• 2 lbs. pasteurized crab meat
• 2 eggs
• 1/4 c. Japanese style bread crumbs
• 2 T. chives – minced
• juice of 1/2 lemon
• 1/3 c. mayonnaise
• 1 1/2 T. Dijon mustard
• 1 1/2 T. whole grain mustard
• 1 T. Old Bay seasoning
• 2 T. olive oil
• salt and pepper to taste

Preheat oven to 325ª. Pick through the crabmeat to remove any shells. Combine crab with eggs, breadcrumbs, and chives in a medium bowl. Add the lemon juice, mayonnaise, mustards, Old Bay seasoning, salt and pepper; mix well with a wooden spoon. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan. Sprinkle with additional breadcrumbs. Heat a medium skillet over medium heat and add olive oil. Add the crab cakes in batches of 4 or 5 and cook until golden brown on the bottom. Turn the cakes and cook for 1 minute longer. Remove from skillet to the baking pan lined with the parchment. Bake for 15 minutes or until cooked through. Serves 8 ............................................................................................................................... Note: Nutrition facts per serving: 211 Calories; 9.5g Fat; 1.5 g Sat Fat; 7g Carbohydrates; 23g Protein: 0g Fiber; 148mg Cholesterol; 570mg Sodium.