Maryland Old Bay Crab Cakes with Chipotle Aioli and Tomato Salsa

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Maryland Old Bay Crab Cakes

With Chipotle Aioli and Tomato Salsa

I’m excited to share this recipe because I usually do NOT like crab cakes but OM….G….these were SO good. I also opted NOT to be traditional and cook these in the oven. Instead, these babies were cooked in the waffle maker. That’s right. Nice and crispy with a pretty little presentation. :) Your family is going to love these.

This recipe makes four since each quarter of the waffle is about the same size as a traditional baked crab cake. I was only able to eat two of these in one sitting.

Prep Time: 30 Minutes | Cook Time: 20 Minutes (Makes 4)

What You’ll Need

Crab Cakes

  • 1lb. (16 oz.) of Lump crab meat

  • 2 large eggs

  • 2.5 Tablespoon of Mayonnaise

  • 2.5 Teaspoon of Grey Poupon Dijon Mustard

  • 1 Teaspoon of Worcestershire Sauce

  • 1 Teaspoon of Old Bay

  • 1/4 Teaspoon of seasoning salt

  • 1/4 Teaspoon of cracked black pepper

  • 1/4 Cup of chopped celery

  • 2 Tablespoons of finely chopped fresh parsley

  • 1/4 Cup of Panko bread crumbs

  • 4 Teaspoons of Ghee Butter or Olive Oil

  • Arugula for garnishing

Tomato Salsa

  • 1 Cup of plumb tomatoes (yellow and red mix)

  • 1 Red onion

  • 1/2 of a lemon

Chipotle Aioli

  • 4 Tablespoons of mayonnaise

  • 1 Tablespoon of black pepper

  • 1 Tablespoon of salt

  • 2 Tablespoons of garlic powder

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In a large bowl, combine eggs, mayonnaise, dijon mustard, Worcestershire, Old Bay, salt, pepper, celery, and parsley and mix well.

 

After mixing, add the crab meat and panko; fold mixture gently, as to not shred the meat.

 

After crab meat is mixed well, turn on waffle iron. Grease waffle iron with either Ghee butter or olive oil. Once heated, add crab cake mixture to waffle iron and cook for 20 minutes or until golden brown.

 

While crab cakes are cooking in waffle iron, begin dicing tomatoes and onions. Place in a bowl and squeeze the lemon, coating the tomato and onions. Mix well to ensure. You may add salt and pepper to taste for the tomato salsa; however, I opted not to because the crab cakes and aioli have so much flavor.

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Finally, in preparing the chipotle aioli, mix mayonnaise, salt, pepper and garlic powder in a bowl. Next, place mixture in a small ziplock bag. Make a small cut at the bottom of corner of the bag.

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After you remove the crab cakes from the waffle maker, place crab cakes on bed of arugula. Next, top crab cakes with tomato salsa. Then, squeeze aioli out of the corner of zip lock bag.

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Before I took my mini vacay trip to Tilghman Island and St. Michael’s island, I made my way down to Florida and served these up to my parents. My dad is slightly obsessed now, and after you have a bite, I think you will be too. So easy. So quick. So Tasty. Enjoy!

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Corned Beef Hash Pie

I felt like cooking something for Saint Patrick’s Day. So, what better than to cook something with potatoes right? I haven’t had corned beef hash, or any doctored form of it, in years. I wanted a little twist to it, so I thought I’d bake it in a gluten free pie crust (any excuse to eat pie crust). This recipe can be used for breakfast, lunch or dinner. When I ate leftovers for breakfast one day, I added scrambled egg. This was very yummy!

 

Prep Time: 30 Minutes | Cook Time: 1.5 Hour

What You’ll Need:

  • 1 Gluten Free Flaky Pie Crust

  • 1 White Yukon Potato

  • 1/4 pound Corned Beef

  • 1 Yellow or White Onion

  • Fresh Dill

  • Fresh Scallions

  • 1 Can of Evaporated Milk

  • 1 8oz. of Philadelphia Cream Cheese

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic

  • 1 Can of Bone Broth

  • 1 Head of Green Cabbage

 
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Preheat your oven at 350 degrees.

Then, cut up your potatoes into cubes. Next, begin cutting your corned beef and onions.

 

Next, I caramelized my sliced onions. If you have never caramelized onions, use 1 tablespoon of butter (ghee butter or olive oil if dairy free) in a frying pan on low heat. Stir frequently until the onions turn caramel in color.

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Then, mix potatoes, corned beef, caramelized onions and fresh dill in a mixing bowl. Add seasoning and mix until potatoes and meat are well seasoned.

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Next, add evaporated milk and 1/2 of the 8oz. cream cheese to a medium size pot on medium heat. Stir frequently until cream cheese is completely melted.

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Once the milk and cream cheese is completely liquified, add to potatoes and meat mixture and place into pie crust.

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Place pie crust on baking pan and place in oven for 1.5 hour.

 

When the corned beef hash had approximately 20 minutes left in the oven, I chopped up some fresh green cabbage and placed it in a boiling pot of bone broth, seasoned to taste. The cabbage only took approximately 15 minutes to cook, as you don’t want to overcook it.

Naturally, I ate this with a bottle of Guiness. Happy Saint Patty’s Day weekend!

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