Crab Cakes with Cajun Garlic Aioli

I love crab cakes and I don’t make them nearly enough.

Recipe

1 lb jumbo lump crab meat
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1 large egg
3 Tbsp mayonnaise
1 tsp Dijon mustard
1½ tsp Worcestershire sauce
3–4 dashes hot sauce
¼ tsp garlic powder
½ tsp paprika
½ tsp salt
3 Tbsp finely diced red bell pepper
⅓ cup finely sliced green onion (4-5)
1 Tbsp chopped parsley, fresh
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⅔ cup crushed cracker crumbs (such as Saltines)
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canola or vegetable oil for frying

Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
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Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl

then add in egg, mayonnaise,
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mustard,
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Worcestershire sauce,
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hot sauce,
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garlic powder,
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paprika
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I also added in Cajun seasoning (1/2 tsp)
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and salt
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Then add in bell pepper,
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green onion
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and parsley
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then add in cracker crumbs,
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stir everything together.
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Cover mixture then refrigerate for at least 30 minutes.

Form patties using an ice cream scoop (about ⅓ cup of the mixture)
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When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
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Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
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Do not overcrowd the pan and cook in batches.
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Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli

1 cup May-o
Zest from one Lemon
Juice from one Lemon
1/2 tbsp Dijon Mustard
2 Garlic cloves, minced
1 tbsp Herbes de Provence
1 tsp Cajun seasoning

Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

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Recipe

  • 1 lb jumbo lump crab meat
  • 1 large egg
  • 3 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1½ tsp Worcestershire sauce
  • 3–4 dashes hot sauce
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • 3 Tbsp finely diced red bell pepper
  • ⅓ cup finely sliced green onion (4-5)
  • 1 Tbsp chopped parsley, fresh
  • ⅔ cup crushed cracker crumbs (such as Saltines)
  • canola or vegetable oil for frying
  • Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
  • Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl
  • then add in egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, garlic powder, paprika
  • I also added in Cajun seasoning (1/2 tsp) and salt
  • Then add in bell pepper, green onion and parsley then add in cracker crumbs, stir everything together.
  • Cover mixture then refrigerate for at least 30 minutes.
  • Form patties using an ice cream scoop (about ⅓ cup of the mixture)
  • When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
  • Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
  • Do not overcrowd the pan and cook in batches.
  • Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli
  • 1 cup May-o
  • Zest from one Lemon
  • Juice from one Lemon
  • 1/2 tbsp Dijon Mustard
  • 2 Garlic cloves, minced
  • 1 tbsp Herbes de Provence
  • 1 tsp Cajun seasoning
  • Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

Horseradish Sauce

Got the recipe from here

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3 Tablespoons extra hot prepared horseradish
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1/4 cup sour cream
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1 teaspoon Dijon mustard
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1 Tablespoon mayonnaise
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1 Tablespoon chopped chives
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Mix ingredients together. Serve as a sauce for steak or roast
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Recipe

  • 3 Tablespoons extra hot prepared horseradish
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon chopped chives
  • Mix ingredients together. Serve as a sauce for steak or roast

Turkey Lettuce Wraps

Got the recipe from here 

Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

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For the filling: Brown the turkey in the oil
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in a large saute pan
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over medium-high heat until no longer pink.
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Add the mushrooms,
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scallions,
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garlic
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and water chestnuts,
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and cook until the mushrooms soften.
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In a small bowl, mix the soy sauce, brown sugar
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and vinegar,
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pour over the turkey mixture
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and cook 1 minute.
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Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce,
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vinegar,
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honey, mustard,
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Sriracha,
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sesame oil
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and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
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Recipe

  • Filling:
  • 12 ounces ground turkey
  • 2 teaspoons vegetable oil
  • 8 ounces white mushrooms, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • One 6-ounce can water chestnuts, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • Drizzling Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard or spicy mustard
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon sesame oil
  • 8 to 12 large iceberg lettuce leaves, cleaned and dry
  • Shredded carrots, for serving
  • Bean sprouts, for serving
  • Chopped fresh cilantro, for serving
  • For the filling: Brown the turkey in the oil in a large saute pan
  • over medium-high heat until no longer pink.
  • Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
  • In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
  • Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Auntie Tricia’s Balsamic Vinaigrette

my friend Karen made me this dressing one night and I fell in LOVE with it instantly! So tangy and sweet! Best Vinaigrette I’ve had!

It’s my go to Vinaigrette dressing!

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3/4 Cup balsamic vinegar
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2 tablespoons Dijon mustard
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1 1/2 Tablespoons basil, minced
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1 tablespoon parsley, minced
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1 1/2 teaspoon honey
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1/4 teaspoon each chives,
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shallot, garlic – minced
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1/2 teaspoon each salt & pepper
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1 Cup canola oil

pulse all ingredients, except the oil in a food processor (I used my hand blender) until combined
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While food processor is running, drizzle the oil in.
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Chill and serve.
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Recipe

  • 3/4 Cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 1/2 Tablespoons basil, minced
  • 1 tablespoon parsley, minced
  • 1 1/2 teaspoon honey
  • 1/4 teaspoon each chives,
  • shallot, garlic – minced
  • 1/2 teaspoon each salt & pepper
  • 1 Cup canola oil
  • pulse all ingredients, except the oil in a food processor (I used my hand blender) until combined
  • While food processor is running, drizzle the oil in.
  • Chill and serve.

Salmon with Brown Sugar Glaze

Got the recipe for this from here

4 tablespoons packed light brown sugar
1 tablespoon Dijon mustard
1 tablespoon Course Ground Mustard
2 (8 ounce) boneless salmon fillets
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salt and ground black pepper to taste
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Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.

Season the salmon with salt
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and pepper
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and arrange onto the prepared broiler pan. Whisk together the brown sugar
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Dijon mustard
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Course Ground Mustard
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in a small bowl;
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spoon mixture evenly onto top of salmon fillets.
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Cook under the preheated broiler
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until the fish flakes easily with a fork, 10 to 15 minutes.
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Recipe

  • 4 tablespoons packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Course Ground Mustard
  • 2 (8 ounce) boneless salmon fillets
  • salt and ground black pepper to taste
  • Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
  • Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar, Dijon mustard, Course Ground Mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
  • Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Mini Crab Cakes

Got the inspiration for this recipe from here

olive oil
1/2 a yellow onion, small dice
1/2 cup small dice celery
1 whole red bell pepper, small dice
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2 tbsp minced fresh flat-leaf parsley
1 tbsp capers, drained
1/2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
6 ounce can crab, drained
1/2 cup panko bread crumbs
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1/4 cup greek yogurt
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp Grainy mustard
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1 large egg

coat a cast iron skillet with olive oil

and heat pan to medium heat and then add in the onion, celery, red bell peppers, parsley, capers, Worcestershire sauce,
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and Old Bay Seasoning
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and cook until the vegetables are soft,
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about 10-15 15 minutes. Remove from heat and set aside while you prep the rest.

In a large bowl, add the crabmeat
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then add the bread crumbs,
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(I was trying to be healthy and use Greek Yogurt instead of Mayonnaise, but after mixing everything together, you do need the mayonnaise, so I recommend adding it)
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mustard (I added in two kinds of mustard – Dijon and Grainy mustard)
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and egg. (I also added a little dill to my crab cakes)

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Then I mixed it all up and then I added in Cajun seasoning, to taste (Because I LOVE IT)
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Then Add the cooled, cooked veggies.

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and mix everything together
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this is the point I tried the mixture and didn’t care for it without the mayonnaise so at this point is when I added in the mayonnaise, then mixed it in and yeah, tasted better with it
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Cover and chill in the refrigerator for 30 minutes.

While the crab cake chilled I made some remoulade sauce…

I ALWAYS use this recipe because it’s the bestest!

Remoulade Sauce:
1 C mayonnaise
the recipe calls for Creole mustard, but I don’t have creole mustard, so I use grainy mustard and horseradish and I do 1/4 cup grainy mustard and then about a 1-2 TBSP of Horseradish
1 teaspoon cayenne pepper
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
I also add Cajun seasoning, to taste as well
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Mix the mayonnaise
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Grainy mustard
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and horseradish
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cayenne pepper
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fresh, lemon juice
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Worcestershire sauce
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paprika
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and then 1 tsp of the Cajun seasoning
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I whisked everything in a medium bowl, to make sure it gets mixed really well, and then I stir with a spoon
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keep chilled in fridge until you are ready to use it
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OK now back to the crab cakes

scoop about 1/4 cup of cab mixture into your hands and form a crab ball and then form into a crabby patty and place on a plate or cutting board (like I did) and finish making the cakes until all of the crab mixture is gone.

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Then heat a large cast iron skillet and a small cast iron skillet to medium heat and add a little oil to the bottom of each pan to coat it. I did two pans so I could cook all the crab cakes at once

Once the pans are hot add the crab cakes
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Don’t overcrowd the cakes so you can flip them.

cook the cakes for about 15-20 minutes. I cooked one side for about 5-7 minutes then flipped them and cooked until they were golden brown on each side
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Once they are cooked, serve them up with the Remoulade Sauce you made
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Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing

Addapted the recipe from here

1 smallish head of Napa cabbage, chopped
2 red bell peppers, thinly sliced into long strips
1 bunch chopped green onion
1/2 cup chopped cilantro

For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)
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for the dressing throw everything into a bowl – starting with the rice vinegar,
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pickled ginger
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Dijon mustard,
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sesame oil,
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agave nectar and honey
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salt, and pepper,
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then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use
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Chop Napa cabbage and place into a large bowl.
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Cut red bell pepper, into thin slices, removed seeds and top and slice into long, thin slices (the original recipe called for one bell pepper, but because I LOVE them so much, I used two).
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chopped green onions,
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chopped cilantro,
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Toss together the chopped Napa cabbage, red bell pepper strips, chopped green onions, and chopped cilantro in a large bowl.
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What I did was added the salad to individual bowls and poured the desired amount of dressing over the salad and then added the peanuts.
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I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.