By Jacquelyn Prater. It's no secret that I love seafood. When I was in culinary school I created this recipe for crab cakes. Of course in culinary school I had to harvest my own crab meat, make my own mayonnaise, toast and crush my own breadcrumbs...it was tedious. Here's a much more accessible version of that original crap cake recipe. You probably have most of the ingredients in your fridge - all you need is crab meat!
For the aioli:
- 1 lb. lumb crabmeat
- 4 pieces of sandwich bread, toasted and chopped
- 2 tbsp of butter
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup yellow onion, chopped
- 2 cloves of garlic, chopped
- 2 eggs, beaten
- salt and pepper
- 1 tsp. dill
- 1/2 cup of mayonnaise
- 1 cloves of garlic, minced
- 1 tbsp of lemon juice
- 2 tsp cayenne pepper
- Melt 1 tbsp of butter in a saute pan. Add onions, garlic and peppers, sauteing til soft, about 3 minutes. Remove vegetables from the pan and add to a large bowl.
- Add crab meat, eggs and fresh made breadcrumbs to the bowl. Mix carefully - don't break up the crab meat too much!
- Season the mixture with the dill, salt and pepper. Form the mixture into 4 equal-sized balls and flatten them into patties.
- Add the remaining tbsp of butter to the saute pan and add the crab cakes. Don't over crowd the pan, just cook them in batches if you need to. Brown the cakes, about 3-4 minutes on each side.
- For the aioli:
- Mix the mayo, garlic, lemon juice, cayenne and salt. Let the sauce sit for at least 10 minutes before serving.
Cantaloupe is one of the most nutritious and low-calorie fruits available. When you tire of serving it plain or in salads, here is a different way to use it.
To celebrate my amazing children & Grands on National Kids Day I have found a delicious, quick & easy, kid-friendly recipe to try this summer! Guaranteed to impress any hungry Grands!
- Pizza base (one third of our homemade pizza base will make 24 mini pizza bites)
- Passata or tomato puree
- Cheese (we used grated mozzarella)
- Topping of your choice (mushrooms and pepperoni)
By Susan "Honey" Good
Darlings, it's National Cheesecake Day! I've rounded up some of my favorite recipes from the blog, from an award winning low fat cheesecake to delish blueberry lemon cheesecake bars.
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Three years ago my family vacationed in Seville, Spain and I discovered that I could have my salad as a soup. I had never tasted anything so fresh & delicious! It’s called Gazpacho Soup. Gazpacho soup is from the southern region of Spain called Andalusia. It’s made of ripe tomatoes, bell peppers, cucumbers, garlic, and blended with olive oil, vinegar and served cold. The original soup was blended with stale bread which takes additional time to prepare. I like recipes that are quick, easy, and delicious, therefore the recipe below does not include bread.
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.