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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Cherry Ricotta Croissant French Toast

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I’m celebrating my birthday all month long and what better way to celebrate than with some delicious foods! Anyone who knows me knows that I have a bad habit of wanting french toast for breakfast ALL THE TIME. I try not to eat too many carbs (or dairy) during the week. So, french toast for brunch on the weekends is my guilt-free treat to myself. I found this recipe recently, and made some additional tweaks, and absolutely loved it. It’s only about 15 minutes prep time and 15 minutes cook time. So, it’s nice and quick if you’re looking for something easy but tasty!

  • 1.5 cups of vanilla almond milk (or whole milk)

  • 3 organic eggs

  • 1 tablespoon vanilla extract

  • 1 tablespoon cinnamon

  • 8 croissants

  • ghee butter (or regular butter) for greasing

  • 1 cup ricotta cheese

  • 1 cup of fresh pitted cherries

  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon of nutmeg

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 1/3 cup of stevia or sugar

  • sugar free maple syrup (optional)

Step One: French Toast Batter

  1. First, add eggs, almond milk, vanilla extract and seasonings into a mixing bowl.

  2. Beat the ingredients in the mixing bowl.

  3. Slice the croissants in halves.

  4. Heat non-stick heating pan on stove and grease with ghee butter.

  5. Dunk each slice of the croissants in the egg batter, soaking both sides.

  6. Place croissant slices in pan and cook on both sides until golden (approximately 3 minutes on each side).

Step Two: Add Ricotta Cheese Filling

  1. Place cooked french toast on plate.

  2. Spread ricotta cheese on bottom slice and top with second croissant half, making a sandwich.

Step Three: Top with Candied Cherries

  1. Cut fresh cherries into halves and remove seed.

  2. Bring half a cup of water to a boil in a saucepan

  3. Add 1/3 a cup of stevia or raw sugar to saucepan.

  4. Once water and stevia is boiling, add cherries to saucepan.

  5. Stir occasionally until cherries are cooked (approximately 8 minutes).

  6. Remove cherries with perforated spoon (so cherry juice doesn’t saturate french toast) and top french toast.

  7. Sprinkle lightly with stevia or powdered sugar.

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Pair this meal with a mimosa and enjoy! As you can see, I topped mine with lots of cherries, and therefore didn’t need any maple syrup.

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