Now that the warm weather and sunshine seems to have set in, all I can think about is going to the beach. Of course there is the sound of waves crashing, beautiful ocean views, sand between your toes, and sun-kissed skin. But even if none of those things existed, I think the fresh seafood is enough to leave me longing for a vacation on the coast. Since I don't have a trip planned within in the next few months, I decided that I could still re-create the cuisine. Mahi mahi is one of my favorite types of fish because it so light and flaky. It pairs great with any lemon butter sauce and, of course, crab meat. I found a recipe that made my mouth water and adapted it to meet my nutrition standards. The end result was every bit as amazing as a meal at the beach. The fish had the perfect texture, which was complemented with a lump crab topping, and finished with a lemon wine sauce. Not only is the flavor to die for, but this is a great recipe for anyone searching for a high protein, low carb entree. With my substitutions, you can feel like you are indulging for a little over 200 calories.