Easy Crab Cakes with Remoulade

Easy Crab Cakes with Remoulade

I just love Crab Cakes, don’t you?  What’s not to like?  They’re crunchy on the outside, tender on the inside and delicious to boot!

For some reason I used to think Crab Cakes were something you ordered as an appetizer at a fancy restaurant, that is until I realized just how easy they are to make at home.  Actually what prompted me to explore the making of crab cakes were the Crab Cake burgers they had on the menu at Ruby Tuesday’s.  I loved them!  Then for whatever reason they disappeared from the menu, boo!  In the end I decided that Carb Cakes were super easy to make, and guess what, you can even make a bunch to freeze for later use!

So know not only do we make homemade Crab Cakes for those Crab Cake burgers, we make them for potlucks, game days, birthday parties, and other events.  They’re great appetizers and snacks too of course!

For the best Crab Cakes I use Jumbo Lump Crab meat or if I can’t find that Lump Crab meat is the next best thing.  I avoid using canned crab meat as it’s too shredded and in my opinion has a fishier smell and taste.

So here’s my recipe for Crab Cakes and Remoulade, which is a must have!  Remoulade is the dipping sauce for the cakes and I also use it as a condiment when making crab cake burgers.

Crab Cake

Ingredients:

1 Lb. Jumbo Lump Crab meat

1/4 Cup Panko

2 Tsp. fresh parsley chopped

2 Stalks Green onions chopped

1 Tsp. Old Bay Seasoning

1 Egg

1/2 Tsp. Dijon Mustard

1 Tbs. Mayonaise

Oil for frying

Directions:

Combine crab, panko, parsley, green onion, and Old Bay in a bowl.  Mix well, it should be lumpy so don’t over mix it.

In a separate bowl beat egg, mayo, and mustard together.

Combine with crab mixture until it’s evenly distributed.

Form into patties – larger patties for burgers or small ones for appetizers.

Place on a sheet covered with parchment paper and refrigerate for about 1/2 hour or until firm.

Heat oil in pan and pan fry patties until it turns brown and crispy on the outside, gently turn over and fry other side.

Drain on paper towels before serving.

Remoulade

Ingredients:

1/2 Cup Mayonaise

1 stalk green onion chopped

1 Tsp. relish

1 Tsp. Hot Sauce (I use Crystal or Louisiana)

1 Tbs. Horseradish (not the creamy type)

1 Tbs. Dijon Mustard

1/8 Tsp. Cayenne Red Pepper

Directions:

Mix everything together.  Refrigerate until ready to serve.

 

 

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Ham & Cheese Sliders

Ham & Cheese Sliders

Looking for something fun and simple to make for lunch this summer?  Something the kids and adults will love?  How about these Ham & Cheese Sliders?

These Ham & Cheese Sliders are super easy to make and they’re great for lunch, snacks, and even potlucks.  We serve them during pool parties, the kids and adults love them.  Best of all they’re very easy to make and can be prepped ahead of time.  Just pop them in the oven about half an hour before serving.  They’re great hot or cold.

Here’s what you need to make them!  I’m sure your family will love them as much as mine does.  The kids usually fight over the left overs!

By the way you can use  ham or if you prefer turkey or turkey ham.  I use King’s Bakery Hawaiian Sweet Rolls but if you can’t find them any kind of sweet dinner rolls will work.  I also use the ham and cheese I have sliced at the deli, I like the slices a bit thicker; but you can use the packed have you find at your grocer’s refrigerated case like Oscar Mayer or whatever brand you prefer.  I use Munster Cheese because it melts well and has a mild flavor everyone enjoys, but you can use whatever cheese you like.

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Ham & Cheese Sliders

2 Package King’s Bakery Hawaiian Sweet Rolls

1 Lb.  Sliced Ham

1 Lb. Sliced Munster Cheese or your preferred cheese

1/2 Stick Melted Butter

1 Tsp. Garlic Powder

1 Tbl. Chopped fresh parsley

Cooking spray

Directions:

Pre-heat oven to 350 degrees.

Spray a 9″ x 13″ baking pan with cooking spray.

Cut dinner rolls in half horizontally.

Place bottom of rolls tightly against each other in the pan, you should be able to fit 36 rolls.

Cut Ham and Cheese slices into squares about the same size as the rolls.

Place 2-3 slices of ham and 2-3 slices of cheese on each roll.

Place Roll tops on the cheese filling.

Mix garlic powder and parsley into melted butter.

Brush butter mixture on the rolls.

Bake for about 15-20 minutes or until cheese is melted.

Serve hot or cold.


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Turkey & Cheese Pinwheels – Easy Finger Food

Turkey & Cheese Pinwheels – Easy Finger Food

Looking for something simple, light, and tasty for lunch?  These no cook Turkey & Cheese Pinwheels are a hit with kids and adults alike.  They’re easy to make, require absolutely zero cooking skills, and are really good.

We used to buy them by the tray at Costco.  We all loved them and they were always a big hit at potlucks.  But it seems the price went up on a try, either that or I finally paid attention to the price.  Whatever the case may be $40 for a tray of something we can easily make at home seemed a bit steep.

So we’ve been making these pinwheels at home.  I’ve actually had my grandsons making them.  They put them together and I slice them.  We recently hosted a pool party in our backyard and these Turkey & Cheese Pinwheels were on the menu.  The kids had some for lunch and snacked on the rest all afternoon.

These Turkey & Cheese Pinwheels are ideal for lunch, snacks, as appetizers, and for potlucks.  Best of all  you can whip a tray up in no time!  Here’s what you need to make them.  Feel free to adjust the amounts needed to suit your needs.

Turkey & Cheese Pinwheels

Ingredients:

1 Pkg. 10″ Flour Tortillas (or you can use Spinach Tortillas)

1 Container Strawberry Flavored Cream Cheese Spread

1 Lb. Sliced Turkey Breast (I like to use the roasted turkey breasts from the deli, I have them sliced a little thicker, but you can use any brand of pre-packaged Turkey Breast)

1 Lb. Sliced Swiss Cheese

Lettuce Leaves (I use the Mizuna lettuce I grow in my garden because they are flat, but you can use any type of lettuce or even spinach leaves)

Directions:

Spread cream cheese evenly on a tortilla.  Spread to about 1/4′ from the edge.

Place turkey slices on top of cream cheese, you will need more than 1 slice to fill the surface of the tortilla.

Place Cheese over the turkey slices.

Gently flatten lettuce leaves and place on top of the cheese.

Roll the tortilla jelly roll style.  Make sure you roll the tortilla tightly so that it won’t unravel when you slice it.

Seal seam to the roll with a dab of cream cheese to keep it from unrolling.

Slice off both ends of the roll.  Slice it so that both ends are straight and show the filling.

Slice the roll from left to right making sure each slice is about 1″ wide.  You should get about 6 slices.

Place pinwheel slices on serving platter and repeat process until you have enough pinwheels for your needs.

If you have leftovers you can store them in the fridge in airtight containers.

Turkey & Cheese Pinwheels - Easy Finger Food
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Key Lime Pie Recipe

Key Lime Pie Recipe

Key Lime Pie is my favorite.  It’s sweet tartness is very refreshing, specially in the summer.

The first time I had Key Lime Pie was at a small local restaurant in Key West, Florida.  It was love at first bite!   Of course there it’s a very popular dessert; Key West has long claimed the pie originated on their tiny island using the small thin skin limes associated with the island.

You might be wondering what makes the Key Lime so special.  It’s a citrus hybrid that is smaller, rounder, and seedier than the usual larger more oval limes.  Key Lime, also known as Mexican Lime, Omani Lime, and West Indian Lime, also have a stronger aroma, more acidic, and thinner rind than its larger counterpart.

Whatever the case may be as the famed ingredient in Key Lime Pie it’s delicious!  Of course you can substitute other limes to make Key Lime Pie, but seriously it isn’t quite the same.  But in many places finding fresh Key Limes is not always easy. However you can buy Key Lime Juice in some stores and definitely on Amazon.  Living in Hawaii I rarely find fresh Key Limes and must resort to using the bottled juice.  I do garnish my pie with a slice of fresh lime, whatever type I manage to find.

There are many Key Lime Pie recipes out there, and believe me I’ve tried more than a few.  But for me easy is best.  This mean I do not like to make pie crust, it’s one chore I avoid whenever possible.  Now Key Lime Pie is usually made with a Graham Cracker crust, of course you can make your own, there are many recipes for this, or be like me and use store bought Graham Cracker Crusts.

You also need Whipped Cream, which of course you can buy spray cans of in your grocer’s dairy section.  That would be the easiest.  But although I’m always looking for the easy way, I make my own whipped cream.  I prefer homemade whipped cream simply because I love the taste of freshly whipped cream.  I like to pipe the whipped cream on top of the pie using a large star tip, or sometimes just around the outer edge and a large dollop in the middle.  But if you don’t what to make your own whipped cream the spay cans will do just fine, you won’t even need a star tip and piping bag to decorate the top of your pie.

So having said all that here’s my recipe, it includes instructions on homemade whipped cream.

Key Lime Pie

Ingredients:

1  9″ Graham Cracker Pie Crust (homemade or store bought)

1 Can Sweetened Condensed Milk

1/2 Cup Sour Cream

3/4 Cup Key Lime Juice

1 Cup Fresh Heavy Whipping Cream – cold

1/2 Cup Powdered Sugar

1 Tsp. Vanilla

Fresh Lime Slice

Directions:

Pre-heat oven to 350 degrees

Whisk condensed milk, sour cream, and lime juice together in a medium bowl.

Whisk until smooth.

Pour into prepared crust.

Bake for 10 minutes.

Remove from oven and cool on counter for about 30 minutes.

Chill pie in refrigerator at least 3 hours.

Before serving make whipped cream:

Using the whipping attachment to your standup mixer or the beaters of a hand held mixer beat cream and sugar until stiff peaks form.

Beat in vanilla.

Pipe on top of chilled pie.

Garnish with a slice of lime if desired.

 


Key Lime Pie Recipe
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Louis–Style Ribs

Louis–Style Ribs

St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS

INGREDIENTS:

 

3 lb. spareribs

2 tbsp. brown sugar

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. mustard powder

1/4 tsp. cayenne pepper

4 tbsp. butter, cut into cubes

1 c. barbecue sauce

DIRECTIONS:

 

Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.

In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.

Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.

Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.


Louis–Style Ribs
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Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Louis–Style Ribs
Print Recipe
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Ingredients
Servings: SERVINGS
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